Kaya Jam
Prep time
Cook time
Total time
Cuisine: Chinese
Serves: 900 ml kaya
  • 8 eggs (approx. 60 g each)
  • 180 g cane sugar
  • 500 ml coconut milk
  • 4 stalks pandan leaves – cut into sections
  1. Using a mortar and pestle, pound the pandan leaves into a paste. Alternatively, you could pulse them in a food processor.
  2. Add the pandan paste to the coconut milk and mix well.
  3. Whisk the eggs and sugar together until dissolved.
  4. Using a sieve, pass the coconut milk through into the egg mixture.
  5. Use the back of a spoon to press out the excess pandan essence. The mixture should be of smooth consistency.
  6. Fill a wok or large pan with water. Place a cloth or steam rack into the pan. Transfer the kaya mixture into a large pot and set it onto the rack.
  7. Stirring continuously, cook the kaya mixture over medium low heat for 45 – 60 mins or until it reaches a custardy jam-like consistency. DO NOT cook over high heat or the mixture will curdle. If that happens, use a handheld mixer or blender and pulse until smooth.
  8. Transfer into sterilized glass jar or containers and cool completely before refrigerating. The kaya could be kept at room temperature for up to 5 days or in the fridge for up to a month.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/08/03/kaya-jam/