Pandan kaya is a very popular spread among Malaysian and Singaporean. It is made with coconut milk and eggs, usually served with bread or cream cracker.

If you prefer kaya without eggs, try out our vegan pandan pumpkin kaya recipe.

CHINESE VERSION: 香兰加椰酱

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Smooth Creamy Pandan Kaya (Coconut Milk Egg Jam) | MyKitchen101en

Yields: 550 g

Ingredients:

  • 280 ml thick coconut milk
  • 1 1/2 tbsps pandan juice
  • 250 g fine sugar
  • 5 eggs (grade A)

Ingredients for caramel:

  • 30 g fine sugar
  • 1 tsp hot water

Instructions:

1 Combine coconut milk, pandan juice and sugar, mix until sugar is dissolved.

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2 Beat the eggs gently, add in and mix well.

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3 Sieve the coconut milk egg mixture.

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4 Bring 1/3 large pot of water to the boil, reduce to medium heat, cook the coconut milk egg mixture using double-boiler method, keep stirring. (Reminder: The bottom of the bowl with kaya mixture shouldn’t touch the hot water at the bottom.)

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5 After cooking for 5 minutes, the mixture starts to thicken, turn to medium-low heat, continue cooking for another 3 minutes.

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6 After another 3 minutes, the mixture has thickened.

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7 Turn to low heat, cover with a lid (tied with a piece of cloth), continue cooking for 1 hour (DO NOT remove the lid while cooking).

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8 After 1 hour, the kaya is cooked.

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9 Making the caramel: Put sugar in a saucepan, heat over low heat until sugar starts to melt. Add in hot water, continue to cook until it becomes caramel (DO NOT over stir).

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10 Add caramel to kaya and mix well.

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11 Whisk the kaya using a balloon whisk until the kaya is smooth.

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12 Fill the pandan kaya into clean jars, keep refrigerated when it is completely cooled. (To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately.)

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Tips for cooking a smooth and creamy pandan kaya (sharing of personal experience):

1 Start cooking with medium heat, when the mixture starts to thicken, turn to medium-low heat immediately.

2 When the mixture has thickened to the desired consistency (as shown in the video, DON’T cook until TOO thick), turn to low heat immediately.

3 Tie the lid with a large piece of cloth to prevent condensation water from dripping into kaya.

4 DO NOT remove the lid while cooking to prevent water loss that will result in a drier and less smooth kaya.

5 The ratio between egg and coconut milk is also important. The ratio for this recipe is: 1 egg (size A) to 56 ml coconut milk. If you use less coconut milk, it will also result in a less smooth kaya.

6 Always use a balloon whisk to whisk until the kaya is very smooth.


Smooth Creamy Pandan Kaya (Coconut Milk Egg Jam)

Pandan kaya is a very popular spread among Malaysian and Singaporean. It is made with coconut milk and eggs, usually served with bread or cream cracker.
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Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Spread
Cuisine Southeast Asia
Servings 25 servings
Calories 82 kcal

Ingredients
  

  • 280 ml thick coconut milk
  • tbsps pandan juice
  • 250 g fine sugar
  • 5 eggs grade A

For caramel:

  • 30 g fine sugar
  • 1 tsp hot water

Instructions
 

  • Combine coconut milk, pandan juice and sugar, mix until sugar is dissolved.
  • Beat the eggs gently, add in and mix well.
  • Sieve the coconut milk egg mixture.
  • Bring 1/3 large pot of water to the boil, reduce to medium heat, cook the coconut milk egg mixture using double-boiler method, keep stirring. (Reminder: The bottom of the bowl with kaya mixture shouldn’t touch the hot water at the bottom.)
  • After cooking for 5 minutes, the mixture starts to thicken, turn to medium-low heat, continue cooking for another 3 minutes.
  • After another 3 minutes, the mixture has thickened.
  • Turn to low heat, cover with a lid (tied with a piece of cloth), continue cooking for 1 hour (DO NOT remove the lid while cooking).
  • After 1 hour, the kaya is cooked.
  • Making the caramel: Put sugar in a saucepan, heat over low heat until sugar starts to melt. Add in hot water, continue to cook until it becomes caramel (DO NOT over stir).
  • Add caramel to kaya and mix well.
  • Whisk the kaya using a balloon whisk until the kaya is smooth.
  • Fill the pandan kaya into clean jars, keep refrigerated when it is completely cooled. (To consume, take out the desired portion using a clean and dry spoon and return to fridge immediately.)

Video

Notes

This recipe yields 550 g of kaya divided into 25 servings. 
The nutritional value for reference is for 22 g (about 1 tbsp) of kaya. 

Nutrition (per serving)

Calories: 82kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 14mgPotassium: 42mgFiber: 0.3gSugar: 12gVitamin A: 48IUVitamin C: 0.3mgCalcium: 7mgIron: 0.3mg
Keyword coconut jam, kaya recipe, pandan kaya
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