HOW TO MAKE KAYA JAM

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

pandan leaves

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract can mimic the aroma of pandan.

Crack the eggs into a big bowl or container.

Add the coconut cream, coconut milk, and sugar to the bowl.

Whisk well, or use an electronic hand mixer to whisk the mixture.

Put a non-stick saucepan on the stove and place a strainer on top of it.

Strain the coconut and eggs mixture into the saucepan.

Add the knotted pandan leaves to the saucepan.

Turn on the heat to medium low and cook for 15-20 minutes, stirring gradually to prevent sticking.

In another saucepan, add 3/8 cups of sugar on low heat to prepare the caramel and let it melt until golden brown.

Once melted, turn off the heat.

Mix the cornstarch with 1 1/2 tablespoons of water and add it to the kaya mixture to thicken it, stirring until it thickens slightly.

Add the caramel to the kaya and stir to combine well, cooking for an additional 5 minutes.

Turn off the heat and let the kaya cool for a few minutes.

Discard the pandan leaves.

Transfer the kaya into a blender and blend until silky smooth and without lumps.

Transfer the kaya into a container or jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens