June 19, 2010


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The first time I made kaya, the rich delicious Malaysian coconut egg jam, it was a semi FAIL but I loved it regardless. It is almost impossible for me to get the same color and texture by cooking it the traditional way unless I was willing to stir the whole day and night. So I altered the method to make it easier for me and for anyone who would like to try making the jam at home. I caramelized the sugar before adding the coconut milk and the tempered egg yolks. It still took about half an hour of stirring on low-medium heat to thicken the jam but it was worth it. I'm very happy the jam has a smooth texture, nice caramel color, and is of course very yummy specially on whole wheat toast.

Kaya on Whole Wheat Toast

Oggi's Coconut Egg Jam
2 fresh pandan leaves
¼ cup water
¾ cup sugar
1 can coconut milk
6 egg yolks
  • Cut the pandan leaves into 1-inch pieces and blend with the water on high in a blender. Strain using a coffee filter. Set aside.
  • In a large non-stick wok or saucepan caramelize the sugar over medium heat until golden to darkish brown. Carefully add the coconut milk and pandan water [it will bubble] and stir with a wooden spoon until the caramelized sugar has melted completely. Lower the heat to medium-low.
  • In a stand mixer bowl with the paddle attachment, beat the egg yolks until very thick. With the machine running, slowly pour 1 cup of the hot coconut milk mixture and beat on medium-high for 2 minutes.
  • Stir in the tempered egg yolks to the coconut mixture. Cook, stirring constantly with a rubber spatula, until jam has thickened, about 30 minutes. Test the desired thickness by taking a half teaspoon and leaving in the refrigerator for 10 minutes.
  • Spoon jam into small jars, let cool, and store in the refrigerator.


Unknown said...

That looks great. I have heard of this but never tried it. Oh I could imagine how good this is.

Oggi said...

Joy, it's very very good and addicting. It's like spreadable leche flan in a jar.:)

Juliana said...

Oggi, I never heard of this jam...from the ingredients must taste very good.Should try this soon :-)

Oggi said...

Juliana, you will love it.:)

Gizelle said...

Oggi, I miss your posts, balik ako soon to savor everting I missed!

Anonymous said...

In Singapore, Kaya is common breakfast fare along side softboiled egg, toast and coffee. Most food hawkers offer this for breakfast. It is like our matamis na bao with an extra depth of flavor from the eggyolks.

Oggi said...

Gizelle, I come by for FoodFriday.:)

A, I love our coconut jam but I think egg yolks make it taste better.:)

i♥pinkc00kies said...

I love kaya toasts too!! we'd often buy a bottle of kaya spread to bring home to Manila whenever we'd have a vacation in Singapore! Sooo yummy..

Oggi said...

u8mypinkc00kies, I wish they would sell the stuff here in the US.:)

Margarette said...

oh i have tried this kaya spread when i was on vacation in Singapore ...it was so good with a toast or crackers !

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