Kaya (coconut egg jam)

Kaya (coconut egg jam)


1 person made this

About this recipe: Kaya on toasted bread and butter is a classic breakfast favourite in our family.

Serves: 30 

  • 2 Tablespoons pandan juice (extracted from pandan leaves)
  • 6 egg yolks
  • 250ml coconut milk
  • 140g sugar

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. In a blender, extract pandan juice by blending pandan leaves with 2 Tablespoons of water. Strain, reserving liquid.
  2. Whisk together pandan juice, egg yollks, coconut milk, and sugar.
  3. Run the mixture through a sieve to ensure smoothness.
  4. Cook in a pot over low heat, stirring constantly to prevent it from clotting, for about 20 to 25 minutes or till it becomes a thick spreadable paste.

Making Pandan Juice:

To make a larger amount of pandan juice, blend 4 pandan leaves with 180ml water and squeeze through cheesecloth. You should be left with about 125ml of pandan juice. You will only use 2 tablespoons pandan juice, reserve the rest for another recipe.

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