Kaya (means rich in Malay) is a very popular spread among Malaysian and Singaporean. The common flavour are Caramel Kaya, Pandan Kaya and Original flavour Kaya. Kaya is usually served with bread, cream cracker, Kuih Pulut Tekan, etc. The key ingredients for Kaya are coconut milk, eggs and sugar, pandan leaves are usually added when cooking kaya for the fragrance.

Cooking kaya is not difficult, but to get a smooth, creamy and fragrant kaya might be quite challenging. Here are some tips for cooking a good quality kaya from my personal experience:

  1. For best result, use pure fresh thick coconut milk without any additives. Store-bought coconut milk
    might yield a less desirable result as it is less pure.
    Please refer: How to Extract Thick Coconut Milk From Fresh Grated Coconut
  2. The ratio between egg and coconut milk is also important. The ratio of egg and coconut milk for this
    recipe is: 1 egg (size A) to about 57 ml coconut milk. If you use less coconut milk, it will also result in a
    less smooth kaya.
  3. The bottom of mixing bowl with mixture shouldn’t touch the hot water at the bottom so that it is not too hot.
  4. When the mixture has thickened to the consistency as shown in the video, turn to low heat immediately,
    don’t cook until too thick.
  5. Get the lid tied with a large piece of cloth (to prevent condensation water from dripping into kaya) in
    advance
    as you need to cover the kaya immediately when it has thickened.
  6. The kaya is already cooked when it has thickened, simmering for 45 minutes will make the kaya more
    fragrant. If you double the recipe, increase the simmering time to 1 hour 30 minutes.
  7. Do not remove the lid while simmering for 45 minutes to prevent water loss that will result in a drier
    and less smooth kaya.
  8. Always use a balloon whisk to whisk until the kaya is very smooth.

CHINESE VERSION: 如何制作焦糖加椰Kaya


CARAMEL KAYA RECIPE| MYKITCHEN101EN

Yields: about 500 g (25 servings)

INGREDIENTS FOR CARAMEL KAYA:

  • 180 g + 40 g fine sugar
  • 2 tbsps hot water
  • 230 ml thick coconut milk*
  • 4 egg (grade A)
  • 3 pandan leaves

DIRECTIONS FOR MAKING CARAMEL KAYA:

1 Heat 40 g of sugar over low heat until sugar starts to melt. Add in ½ tbsp of hot water, continue to cook into caramel. Off the heat.

2 Add in another 1 ½ tbsps of hot water, turn to low heat, cook into caramel syrup, off the heat. (Reminder: Use cooking pot with thick base for cooking caramel to prevent burning.)

3 Add in 180 g of sugar and thick coconut milk to the caramel syrup, stir until sugar has dissolved.

4 Beat eggs gently, add to the mixture and mix well.

Caramel Kaya

5 Strain mixture through a sieve into stainless mixing bowl, add in pandan leaves.

Caramel Kaya

6 Bring large pot of water to the boil, turn to medium heat, put mixing bowl with mixture over hot water, cook mixture by stirring with hand whisk until it starts to thicken (about 4-5 minutes).

Caramel Kaya

7 Reduce to medium-low heat, continue to cook until thickened (another 2-3 minutes, suggested time is only for reference as the heat for different cooker is different).

Caramel Kaya

8 Turn to low heat, cover with a lid that is tied with cloth immediately, simmer for 45 minutes.

Caramel Kaya

9 After simmering for 45 minutes, Caramel Kaya is done.

Caramel Kaya

10 Discard pandan leaves, whisk kaya using a balloon whisk until smooth.

Caramel Kaya

11 Transfer kaya to clean container, set aside until completely cooled. Keep refrigerated for storage. (Reminder: To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately. Best consumed within 1 month.)

Caramel Kaya

Caramel Kaya

How to Make Caramel Kaya

Kaya is a very popular spread among Malaysian and Singaporean, it is usually served with bread, cream cracker, kuih Pulut Tekan, etc. The key ingredients for Kaya are coconut milk, eggs and sugar. The common flavour are Caramel Kaya, Pandan Kaya and Original flavour Kaya.
5 from 2 votes

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Prep Time 12 mins
Cook Time 53 mins
Total Time 1 hr 5 mins
Course Spread
Cuisine Southeast Asia
Servings 25 servings
Calories 65 kcal

Ingredients
  

  • 180 g + 40 g fine sugar
  • 2 tbsps hot water
  • 230 ml thick coconut milk*
  • 4 egg grade A
  • 3 pandan leaves

Instructions
 

  • Heat 40 g of sugar over low heat until sugar starts to melt. Add in ½ tbsp of hot water, continue to cook into caramel. Off the heat.
    Caramel Kaya
  • Add in another 1 ½ tbsps of hot water, turn to low heat, cook into caramel syrup, off the heat. (Reminder: Use cooking pot with thick base for cooking caramel to prevent burning.)
    Caramel Kaya
  • Add in 180 g of sugar and thick coconut milk to the caramel syrup, stir until sugar has dissolved.
    Caramel Kaya
  • Beat eggs gently, add to the mixture and mix well.
    Caramel Kaya
  • Strain mixture through a sieve into stainless mixing bowl, add in pandan leaves.
    Caramel Kaya
  • Bring ⅓ large pot of water to the boil, turn to medium heat, put mixing bowl with mixture over hot water, cook mixture by stirring with hand whisk until it starts to thicken (about 4-5 minutes).
    Caramel Kaya
  • Reduce to medium-low heat, continue to cook until thickened (another 2-3 minutes, suggested time is only for reference as the heat for different cooker is different).
    Caramel Kaya
  • Turn to low heat, cover with a lid that is tied with cloth immediately, simmer for 45 minutes.
    Caramel Kaya
  • After simmering for 45 minutes, Caramel Kaya is done.
    Caramel Kaya
  • Discard pandan leaves, whisk kaya using a balloon whisk until smooth.
    Caramel Kaya
  • Transfer kaya to clean container, set aside until completely cooled. Keep refrigerated for storage.
    Caramel Kaya

Video

Notes

This recipe yields about 500 g of kaya, each serving is about 20 g.
Reminder: To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately. Best consumed within 1 month.

Nutrition (per serving)

Calories: 65kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 26mgSodium: 12mgPotassium: 34mgFiber: 0.2gSugar: 9gVitamin A: 38IUVitamin C: 0.3mgCalcium: 6mgIron: 0.3mg
Keyword caramel kaya, caramel kaya recipe, kaya with caramel
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