Coconut Jam (Kaya Jam)
Coconut Jam (Kaya Jam) is a rich, creamy spread made with coconut milk, eggs, and caramelized sugar. It’s smooth, fragrant, and perfect on toast with coffee or tea. This homemade Malaysian-Nyonya kaya jam recipe is authentic, passed down from my late grandmother and tastes better than store-bought! Be sure to check out my video guide and tips below for the best kaya.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 eggs
- 200 ml coconut milk (1 cup)
- 200 ml coconut milk
- 120 g sugar
- 120 g sugar (1/2 cup or 4 oz.)
- 3 pandan leaves (tie into a knot)
- 1 1/2 tablespoons cornstarch
- 1½ tablespoons cornstarch
- 1 1/2 tablespoons water (mix the cornstarch and water together)
- 1½ tablespoons water (mix the cornstarch and water together)
- 75 g sugar (6 tablespoons)
- 75 g sugar
Instructions
- 1
Crack the eggs into a large bowl, then add the coconut milk and sugar. Whisk well by hand.
- 2
Strain the mixture into a non-stick saucepan and add the pandan leaves. Cook on low heat, stirring continuously to avoid burning, for about 20 minutes. Add the cornstarch mixture to thicken the coconut jam. Turn off the heat and discard the pandan leaves. (Note: The jam may appear lumpy.)
- 3
In another saucepan, heat the sugar over medium-high heat until it melts into caramel. Once it turns golden brown, remove from heat and add it to the kaya and stir well. The kaya should turn golden brown.
- 4
Transfer the kaya to a blender and blend until smooth and lump-free. Spread on toast to make kaya toast. Store the leftover in a jar in the fridge for up to a week.