How to Make Kaya Coconut Jam | PART 1 | Hainanese-style Kaya | Malaysian & Singaporean Recipe

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.

Combine coconut milk and sugar in a saucepan over low heat until sugar dissolves completely.

Whisk eggs in a bowl until frothy.

Add the warm coconut mixture to the whisked eggs gradually, stirring constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened, about 15-20 minutes.

Add salt and cornstarch dissolved in water to the mixture, stirring until smooth.

Continue cooking for a few minutes until the kaya reaches a spreadable consistency.

Remove from heat and strain through a fine sieve to remove any lumps or pandan leaves.

Allow to cool at room temperature before transferring to jars.

Refrigerate for storage, and consume within a few weeks.

Cooking Techniques

Spice Level:

Allergens