Easy Kaya Recipe (Homemade Coconut Jam)

Snip the pandan leaves with scissors and drop into a blender or food processor. Add half the coconut cream or milk and blend until the leaves are finely shredded to extract the pandan juice.

Make a paste with the cornflour and 1 Tbsp of coconut cream plus 1 Tbsp water. If your coconut milk/cream is not too thick, skip the water.

Whisk the egg yolks lightly to loosen, then whisk in the cornflour paste.

Place the pandan extract, coconut milk, both sugars and salt into a small saucepan and bring to a simmer over medium-low heat. Simmer for 5 minutes to allow the sugars to fully dissolve.

Take the pandan and coconut mixture off the stove. Take a small amount, about 1 Tbsp of the hot liquid, and very slowly drizzle it onto the egg yolks, whisking continuously while you’re drizzling. Repeat 3 more times.

Pour the tempered egg yolks into the saucepan, stirring while you’re doing it.

Place the saucepan on medium-low heat once again and bring to a simmer. Once it’s simmering, reduce the heat to low and cook for 10 - 15 minutes until you get a thick custard-like mixture.

When done, transfer to a clean jar. Leave to cool to room temperature and store for up to 10 days in the fridge.

Spice Level:

Dietary