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Kaya (Malaysian Coconut Egg Jam) - Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Rich and aromatic jam which is perfect for toast and a cup of coffee.
What Is Kaya
Kaya is one of my favorite Malay words.
The reason is simple: it carries two of my favorite meanings in Malaysian language.
First being rich; secondly, it means an utterly delicious coconut egg jam which is wildly popular in Malaysia and neighboring country Singapore.
In this post, I am going to teach you how to make kaya, a jam that gets me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee.
Ahh…
Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf.
The mere mention of kaya conjures up a lot of my childhood memories.
I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker.
The majority of my childhood days were spent in the kitchen, watching my late grandmother and my aunt preparing her many orders.
One of the things that we would always make is kaya, the coconut egg jam that would go on the beautiful blue-color Nyonya kuih called pulut tai tai.
My aunt would always be the designated helper making the kaya.
She would beat the eggs, coconut milk, and sugar mixture with a traditional springy egg beater, and then the mixture would go into an antique yellow color enamel double-boiler sitting over a charcoal burner.
Whenever she made kaya, she would religiously sit in front of the charcoal fire, stirring the kaya diligently for hours, yes, laborious hours!
The kaya that came out from our home kitchen was always silky, smooth, with the richest and freshest taste, complete with a golden brown hue and color unrivaled by any kaya I have ever encountered.
It was pure perfection.
A perfect ten confiture.
Once in a while, my aunt would ask me to help, and I would eagerly take her seat and help with the chore.
Mundane was an understatement, but I often derived a sense of satisfaction watching the egg mixture slowly transformed into a silky and thicker consistency, and then the pale yellowish color transformed to a golden amber color with the addition of caramel.
It was magical…and the taste of the end product was absolutely delicious.
Why You’ll Love This Recipe
There are many variations of kaya, some are yellowish in color, while others are greenish, or brownish.
The texture varies, too; some are runny, while others are thicker.
My favorite is always the ones which is thick and rich in texture (I don’t like runny and thin kaya), golden brown in color, a color derived from the addition of caramel towards the end of the making process.
While the traditional way of double-boiling is probably the best way to make kaya, nowadays, you can actually make this prized jam in less than an hour.
When I called my aunt for the recipe, she even told me to “cook” the kaya, and skip the hours of stirring.
My kaya recipe below is quick and easy and takes about 30 minutes.
With the help of modern kitchen appliances, the texture is smooth as silk, and the taste is as close as the ones that my aunt used to make.
If my late grandmother were to taste this kaya jam, I am sure she would be so proud of me. It’s sweet, creamy, aromatic, and without any lumps, it’s simply decadent.
Try my kaya recipe and in the next post, I will teach you how to turn your plain old toast into kaya toast that you will soon be hooked on.
Ingredients
- Coconut Milk
- Cornstarch
- Eggs
- Pandan Leaves
- Sugar
- Water
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
Step 2: Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
Step 3: In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
Step 4: Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.
Frequently Asked Questions
This recipe is only 199 calories per serving.
Other Recipes You Might Like
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Kaya (Malaysian Coconut Egg Jam)
Ingredients
- 4-5 eggs
- 200 g (7 oz) sugar
- 1/2 cup coconut cream
- 3/4 cup coconut milk
- 3 pandan leaves, tie into a knot
- 1 1/2 tablespoons cornstarch
- 1 1/2 tbsp water
Caramel:
- 50 – 75 g (1¾ – 2¾ oz) sugar
Instructions
- Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
- Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
- In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
- Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you I’m missing Malaysia and our foods ? Can’t go home country this summer ???your recipe helped definitely!♥️♥️♥️
Thank you for the recipe.
Failed at the caramel part and had to substitute with pandan paste as didn’t want yellow coloured kaya. Tasted amazing. Thanks.
Thank you for the recipe.
Failed at the caramel part and had to substitute with pandan paste as didn’t want yellow coloured kaya. Tasted amazing. Thanks.
this looks very similar to my ❤️ grandma’s recipe! love the dark caramel colour!
Thanks for sharing! ❤️
Awesome yes please try. I DO NOT like yellow or green color kaya, it looks very unappetizing.
this looks very similar to my ❤️ grandma’s recipe! love the dark caramel colour!
Thanks for sharing! ❤️
I like the recipe ????????❤️❤️❤️
Thanks, please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Awesome!
OMG… This is not the pure recepi.. Pure Kaya making will not put corn starch..
Chin, why don’t you try the recipe and let me know whether or not this is pure kaya? The regular kaya always has a bit of water content, which I do not like. I used a little bit of cornstarch to seal in the water, hence the kaya is thick and smooth and perfect for days.
I agree to leave out the cornstarch. It will smooth on the spread. I was raised in the coffeeshop. Keep it chill n it will last a week or so.
Can we omit Pandan.leaves. As I live in India so.here we.dont.get.
Yes.
Why do you need to add cornstarch?
To thicken it.
Is it supposed to foam up when heating and stirring?
Hi Bernice, I don’t think it foams.
Oh my Goddd!!! Your kaya is SO SEDAP!!! Thank you so much for sharing this wonderful recipe ?. I just finished making it for the first time. Since this MCO, my 3 sons and I have been making our own bread, so tomorrow morning I’ll surely have steamed bread with butter and kaya. I used low GI sugar, as my husband is diabetec type 2, so it helps me feel less guilty lah ?. I used 75g of sugar (also low GI) for the caramel and I added a pinch of salt. My eldest son has a sweet tooth like me and he just practically cleared the blender with his finger. Sangat sedap! Thank you so much, may God bless you and your loved ones, and keep you all safe and well especially during this MCO. When I post the kaya on my IG I will tag you. ??
Thanks Julie for trying my kaya recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Never knew kaya making was so easy. My kaya turned out well & the blender sure did the trick of smoothing out the lumps. I cut down the sugar as dont like my kaya too sweet. It was just nice. Thank you
Awesome!
Hi Bee, I must say I love love LOVE your recipes. I have been missing my Penang grandmother’s Kaya (caramel style) which she used to spend hours over the stove cooking it for her grandchildren. As kids, we were impatient enough to wait for the Kaya to be ready and would often steal a spoon of it behind her back. It is lock-down time in ?? in our efforts to curb the spread of Covid-19. With some time in hand, making the Kaya is my agenda for today. Great that you have reduced the cooking time to just under 30 minutes. Will keep you posted on how it turns out. Cheers.
Hi Kelly, awesome I hope you like this recipe.
Loved it while cooking & loving it more when eating. Hehe ?
Thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/