Wednesday, March 5, 2014

How To Make Kaya/Coconut Jam

This is an updated post with a new video cooking guide. The recipe is the same as my previous one, except the sugar; instead of white sugar, I have opted for Turbidano raw sugar. This sugar has a natural light golden-brown color, and it is less processed and refined. The cooking time is shorter for this recipe too. Please check out the video for more information on how to make this delightful spread.

How To Make Kaya/Coconut Jam


4 Large Eggs
250 ml Coconut Milk
125 grams Turbidano Raw Sugar
3 Pandan Leaves, knotted (optional)


Place sugar, coconut milk, and Pandan leaves in a medium size mixing bowl. Melt the sugar on a double boiler. Once the sugar melted, remove and set aside.

Meanwhile, beat the eggs well and strain into the sugar and coconut mixture, and mix well. Then place it on a double boiler, stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 to 30 minutes 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.


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  2. I love checking your blog to see if you've a recipe I'm after and most times, it's yours that I end up working with. Thank you for the simple yet delectable results! You've made some folks in Switzerland very happy! ☺️ Cheers

  3. Thanks for the support and kind comment :-)

  4. I tried the recipe but it turned out lumpy and not as yellow as in the video. It was completely different from the video. Why is that?

    1. Well, I'm not sure exactly why yours turned out differently. There could be several reasons; 1) The egg yolk color is not as rich compare to the one used in the video. Next time, use organic free-range eggs.
      2) Did you use the dark color Turbidano Raw Sugar?
      As for the lumpy Kaya, as long it's not raw or scrambled, then use a whisk to smoothen it. If it's overcooked, the water is too hot, use lower heat or top with cold water every now and then.