Kaya or also known as Coconut Jam is a very popular breakfast toast spread, especially in Malaysia and Singapore. This sweet coconut jam is made with just coconut milk, eggs, sugar, and pandan leaves. A bit of patience for the simple fresh ingredients concoction to thicken up and the reward will be a really yummy coconut jam to enjoy with your toast.
On this recipe, I had to apply a slight tweak to this age old traditional recipe to suit my taste. The traditional recipe calls for an equal portion of the coconut milk, eggs, and sugar to be used. Too sweet for my taste, so, I halved the amount of sugar called for, added in a bit of Demerara sugar for coloring, and some flour to thicken. Here’s the result. Well, if you are into coconut jam or is curious about it, do give this recipe a go and please let me know how it turned out and what you think of Kaya!
250 ml 100 % Coconut Milk (Arroy-D brand, if available)
250 ml Eggs or 4 Large Eggs
110 g or 125 ml Granulated Sugar
2 tsp All Purpose Flour
2 Tbsp Demerara Sugar
3 Pandan (Screw Pine) Leaves, washed, dry and knotted
In a large bowl, whisk the coconut milk, eggs, sugar, and flour until well combine. Strain the coconut milk mixture into a double boiler or any heat resistant bowl that rests snugly on one of your saucepans, leaving about 3 inches of between the bottom of the bowl and the bottom of the pan.
Heat the water to a gentle simmer and add the Demerara sugar into the strained coconut mixture. Stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 minutes and put in the pandan leaves. Continue to stir for about 30 to 35 minutes or until the mixture is thickened and with a spreadable consistency. Remove immediately, discard pandan leaves, and let cool before storing into a clean airtight jar.
Makes about 250ml coconut jam.