Wednesday, April 27, 2016

Coconut Jam (Kaya)

sri kaya

Kaya literally means "rich" in Malay.  It certainly is an appropriate name for this rich, thick and silky smooth jam which is a blend of coconut cream, sugar and eggs with a hint of the pandan fragrance.  Caramelised sugar is added to give the jam a deep golden colour.

I love kaya on toast or in a cheese sandwich and also on crackers too.  What about you?

Recipe adapted from Nasi Lemak Lover's Caramel Coconut Jam

4 eggs (55g each)
250g caster sugar
350ml coconut milk
a few blades of pandan leaves

  • To make the caramel, melt 100g of sugar in a pot over low fire.  Allow the sugar to dissolve completely and turn into a deep golden colour, swirling the pot as you go.  Remove from heat.
  • In a mixing bowl, combine sugar and coconut milk.  Using a balloon whisk, stir until sugar dissolves.  Then add in eggs and whisk to combine.
  • Strain coconut and egg mixture directly into the caramel.  Add in pandan leaves.
  • Place the pot of kaya mixture on the double boiler under low heat.  The water should be just simmering with bubbles at the bottom of the saucepan. Use a silicon spatula to keep stirring the kaya until it starts to get thick and sticky.  (It took me 1 hour to get to the desired consistency).  The jam will thicken further once it is cooled).
  • Remove kaya from heat.  Discard the pandan leaves.
  • Fill in sterilised jars immediately and leave it to cool in the jar (with the lid off) before storing in the fridge.


  1. Thanks Veron for sharing the recipe. The 100gm sugar used for making caramel sugar is taken from the 250 gm sugar?

  2. I like kaya but some are to sweet, prefer to spread it on the bread.

  3. We love kaya but I didn't know that that was what it meant! :D I can eat it by the spoonful!


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