Kaya~Coconut Jam

Kaya or Coconut Jam is a popular and delicious breakfast toast spread in Malaysia and Singapore. A perfect Kaya has to be smooth from hours of stirring. I have preciously shared some short cut recipe, but the traditional recipe and cooking method are the best. For this recipe, I opted for duck eggs for richer tasting Kaya. I have reduced the amount sugar and make some caramel instead. This recipe will yield thick, smooth and glossy jam.   

Ingredients
2 Cups (6 to 7) Large Duck Eggs or 8 to 10 Chicken Eggs
2 Cups Coconut Milk
1 1/4 Cup of Cane Sugar
4 Pandan Leaves, washed, dried & knotted

[abi]

Oh I love this kaya. Will definitely try it once I find some fresh pandan leaves in the US.

[shannonhoe]

Hi, I try your recipe and the results are great. May I know if it is normal for bubbles to form when cooling as well as when kept in fridge?

[alyssan]

hi ya I just want to say thank you soo much for sharing all your recipes in here. I love almost every recipe u share, very interesting! Besides your videos now got some music and ingredients are well listed in the descriptions box. Well done and keep it up your good job. Thank you!

[vee_ciutz]

thanks for your great tutorial and recipe, i found out, using palm sugar, makes the jam not so smooth, so im using blender, and add a bit milk, coz mine is to dry a bit, im using 100gr palm sugar and it is still very sweet and too dark, im in malaysia use palm sugar called gula merah on the packaging, next time will do 70gr palm sugar only, mine come more dark than yours coz the difference of the palm sugar type maybe

[rodescobarcan]

the philippine version, in my province of quezon where coconut industry is the main source of income, we never use eggs, , just coconut cream and brown sugar with pili nut or 100 per cent cocoa..

[EuniceYoshida]

haha the music is so cute ! Yuummm ! I was a little intimidated to make Malaysian food at home but thanks to your easy to follow steps and good videos, I'll be making this soon, thank you Chef !! :D

[ferdynand]

Wow i love this. I love this malaysian jam very much :)

[suhailashifa]

hi, did u use the egg whites too? wouldn't the egg whites seperate and cook itself into stiff hard eggy parts inside the jam?!

[icia]

Thank you for this recipe! 😍 May I know how long can I keep this in the fridge?

[abbiesurritt]

hi, may i ask is that ok i use coconut sugar instead of cane sugar, and another question, how long can i keep in the refrigerator thanks 😃

[localvibe]

Saya sering makan ini di aceh, terim kasih sudah share cara membuatnya

[alissasitihaura]

Can I use this as kaya bun filling? Will the baking process will alter the consistency of the jam?

[misbeehaved]

hi, i tried but my kaya turned out to be like scramble egg. It is totally not like the smooth texture you have got. Which made me pretty upset. Is there anything wrong in the process that I can fine tune?

[neetudolly]

Hey i made this yesterday following one of your older recipes on your blog. The kaya turned out nice but the flavor wasnt too strong and the colour is pale green. Im not sure what i did wrong the consistency was very thick and kaya likethats why i took it off the stove, didnt want to burn it. i did increase the temperature towards the end tho cause it wasnt thickening up. oh and i also did it on a double boiler. i think all up it took me about 40 mins or so to finish it too

[Veragio]

Kenapa rasa amis telur, apakah kurang lama memasaknya?

[luckylife]

How long can it last if it is not refrigerated?

[SimonLiftsLife]

can we substitute the sugar with something else?

[cindylow]

Boleh guna gula melaka tak, colournya boleh cantik tak tq

[gala]

I have tried the recipie, but the colour was not as transparent as yours, just like a brown egg paste.

[nadschwarz]

Hello there, love your recipe! I was wondering, does this taste better using duck eggs? Does the flavor differ at all when using chicken eggs? Thanks.