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Kaya Coconut Jam Recipe for Kaya Toast Just Like in a Kopitiam. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Kaya Coconut Jam Recipe for Kaya Toast Just Like in a Singaporean or Malaysian Kopitiam

This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional Singaporean or Malaysian kopitiam. A simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s nevertheless slow-going for a smooth, creamy spread, but it’s worth it.

Like many of you, we are missing our travels, particularly around our neighbourhood here in Southeast Asia. Once upon a time it was so easy to hop on a plane to Bangkok or Saigon, Singapore or Kuala Lumpur. Now, those days seem like a distance dream.

It’s the latter two cities that we have been reminiscing about recently, particularly their food scenes, and one thing we’ve been getting nostalgic about is the quintessential breakfast in Singapore and Malaysia that is kopi (coffee) and kaya toast served with half-boiled or soft-boiled eggs.

As there are few things that transport us to faraway places like food, Terence decided he’d share a recipe for kopitiam-style half-boiled eggs for his Weekend Eggs series of breakfast eggs dishes around the world (look out for that on Friday) and as he needed some kaya toast to go with that, we decided to make some and share a kaya coconut jam recipe.

Before I tell you about this kaya coconut jam recipe I have a favour to ask. Grantourismo is reader-supported, which means we rely on income generated from readers of this site to continue to share recipes and food stories. If you’ve cooked any of our recipes and enjoyed them, please do consider supporting Grantourismo if you can.

Click through to this post for ways to support Grantourismo, such as clicking through to links to purchase travel insurance, hire cars and rent campervans, make accommodation bookings, or buy books, kitchen utensils or ingredients. You can also purchase something from our online shop (we’ve got everything from gifts for foodies to food-themed face masks featuring Terence’s images) or you can support our Cambodian culinary history and cookbook on Patreon, which in turn supports us to do this work.

Now let me tell you about this kaya coconut jam recipe.

Kaya Coconut Jam Recipe for Kaya Toast Just Like in a Singaporean or Malaysian Kopitiam

This kaya coconut jam recipe will make you the sweet, creamy coconut, sugar and egg spread that’s slathered on white-bread toast and typically served with soft-boiled eggs, soy sauce and white pepper, and syrupy coffee at traditional kopitiams (coffee shops) in Singapore and Malaysia.

Terence will share the eggs recipe on Friday for this week’s Weekend Eggs. If you haven’t dropped by to see us in a while, we recently revived our decade-old series of quintessential breakfast eggs dishes from around the world, which we introduced when we launched Grantourismo with our global grand tour back in 2010.

We recently re-booted Weekend Eggs with Calabria’s take on ‘eggs in purgatory’ from Southern Italy, which was followed by Thailand’s son-in-law eggs for kai look keuy (fried soft-boiled eggs), the puffy Thai omelette kai jiaw, and last week I posted a Cambodian steamed eggs recipe for a Siem Reap street food favourite.

This week we’ll share a Malaysian and Singaporean recipe for soft-boiled eggs, sometimes called half-boiled eggs, which are typically eaten with toast spread with kaya coconut jam, all of which is washed down with syrupy coffee.

So that you’re set for a Singaporean-Malaysian kopitiam style breakfast this coming weekend, here’s a homemade kaya coconut jam recipe. Better put some white bread on the shopping list for tomorrow.

Tips for Making this Kaya Coconut Jam Recipe

This kaya coconut jam recipe is relatively straightforward, with just a few ingredients – eggs, sugar, coconut cream, and pandan leaves – however, it can be time-consuming to make properly as you have to temper the eggs and stir the coconut cream, sugar and egg mixture slowly over low heat to achieve a thick creamy spread.

Traditional kaya recipes will specify that it can take up to two hours to make kaya – and anyone with a Singaporean or Malaysian grandmother will probably have memories of their grandma slowly stirring the coconut spread in a pot, double boiler or wok for what seemed like an eternity.

While you’ll see easy kaya coconut jam recipes promising you that it won’t take more than ten minutes to make kaya the “easy way”, we’d be very surprised if you were able to make a perfect kaya spread in less than 20-30 minutes and manage to get a creamy consistency without any lumps.

We tested this kaya jam recipe in both a pot sitting directly on the stove and in a double boiler of sorts, ie. a ceramic mixing bowl on top of a pot of boiling water. You can also pop the bowl in a flat bottomed wok and of course use a proper double boiler if you have one. The beauty of the double boiler – or the bowl on a pot or in a wok – is that the heat is more evenly distributed.

If you’re using a double boiler for the first time, note that you will need to fill the base of the double boiler with water, which you’ll need to bring to the boil, and then you’ll pour the kaya mixture into the top unit. You won’t need any other special kitchen tools, just a good whisk and silicon spatula.

As far as ingredients go, let’s start with the coconut cream. If at all possible, buy fresh coconut cream from the market. If not, use a quality canned coconut cream such as Ayam from Malaysia or Chaokoh from Thailand. If you only use the creamy part of the coconut cream which rises to the top (so whatever you do, don’t shake the can before opening it), then you’ll achieve a creamier consistency faster.

If you want to use the clear liquid in the tinned coconut cream as well (then you’ll need to shake it) or you prefer to use coconut milk, then know that the kaya spread is going to take a lot longer to thicken up and make sure you’re wearing comfy shoes and have a podcast on.

If you’re researching kaya jam recipes you’ll see that different cooks use different sugars. Living in Cambodia, we love to use the local palm sugar, which we try to buy directly from a family we know who harvests their own palmyra palms and on the same day makes their creamy palm sugar paste, or we’ll buy palm sugar from the local market. It has a gorgeous golden caramel colour that’s similar in colour to our kaya spread, pictured above.

However, note that if you only use palm sugar, you risk your kaya jam ending up a dark brown colour if you cook it for too long, which isn’t nearly as attractive. A combination of white sugar and palm sugar results in this caramel colour. White sugar only will give you a paler brown. If you can’t get hold of palm sugar, then brown sugar or coconut sugar will work but will obviously have slightly different tastes.

If you’re wondering why kaya jam is sometimes green, that’s due to the use of pandan essence and pandan food colouring. We use a few pandan leaves in this recipe, which we’re able to buy easily from the market or supermarket here in Siem Reap. Look in your nearest Chinatown or Asian supermarket or grocery store. Pandan leaves give the kaya spread a lovely aroma and subtle pandan flavour that is so distinctly Southeast Asian, however, if you’re after that green colour, you’ll need to use pandan essence or colouring.

Kaya Coconut Jam Recipe for Kaya Toast

Kaya Coconut Jam Recipe for Kaya Toast Just Like in a Kopitiam. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Kaya Coconut Jam Recipe for Kaya Toast

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This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional kopitiam (coffee shop) in Singapore or Malaysia. While it’s a simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s time-consuming to make properly and you have to take things slowly to get a smooth, creamy spread but it’s worth it.
Prep Time: 5 minutes
Cook Time: 35 minutes
Course: Breakfast, Jam, Snack, Spread
Cuisine: Malaysian, Singaporean
Servings: 1 Small Jar
Calories: 1264kcal
Author: Lara Dunston

Ingredients

  • 200 ml coconut cream see notes
  • 4 egg yolks
  • 50 g palm sugar
  • 50 g white sugar
  • 4 pandan leaves knotted

Instructions

  • Carefully separate the egg yolks from the egg whites so that the yolks remain intact then transfer to a strainer so that the whites drip through. Note: if you don’t do this and the whites remain attached to the yolk, you may end up with a lumpy kaya.
  • Using a fork or whisk, beat the egg yolks until smooth. If you think there are still traces of white left, pour the yolks through a clean strainer into a clean mixing bowl.
  • In a saucepan over medium heat, warm up the coconut cream, sugar and pandan leaves just until the sugar has dissolved, then remove from the heat.
  • Next temper the egg yolks in the mixing bowl. Resume beating the yolks gently with a fork, then slowly add the coconut cream and sugar mixture a little at a time, ensuring that you don’t stop whisking the yolks.
  • Once you’ve emptied all the coconut cream into the yolks and it’s all combined, pour the kaya mixture into a saucepan or double boiler (see notes), pop it back onto the stove on low-medium heat. Turn on a timer and using a spatula, start to stir continuously until the mixture starts to thicken up. Note: do not stir too vigorously or you’ll create air bubbles; too slowly and the kaya will take forever to thicken up.
  • If at 15-20 minutes, the kaya mixture has not started to thicken, increase the heat ever so slightly, ensuring that you do not stop stirring. If lumps begin to form, turn the heat down and increase your pace of stirring to smooth the kaya out again.
  • To test if the kaya is ready, lift the spatula out of the bowl: when there’s a thick coating of kaya that it’s starting to resemble a spread and no longer dripping off the spatula then it’s ready. You can check the temperature of the kaya, it should have reached at least 80˚C. Remove it from the heat and set it aside to cool because the kaya will continue to thicken up as it’s cooling down.
  • When your kaya spread has completely cooled down, transfer it to a sterilised glass jar with a secure lid and store it in the fridge. It should last a week or two.
  • Serve with plenty of toast and butter, and soft-boiled eggs with soy sauce and white pepper. Note: if the kaya is hard when you take it out of the fridge, leave the jar on the kitchen bench for thirty minutes or so until serving.

Nutrition

Calories: 1264kcal | Carbohydrates: 113g | Protein: 20g | Fat: 89g | Saturated Fat: 68g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 781mg | Sodium: 149mg | Potassium: 862mg | Fiber: 6g | Sugar: 84g | Vitamin A: 1517IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 7mg

Please do let us know if you make this kaya coconut jam recipe in the comments below or on social media as we’d love to know how it turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. E Thai says

    March 20, 2021 at 1:01 am

    I was just telling a friend about this kaya jam. She had made dinner rolls using the Chinese TangZhong method (have you heard of it?). While it came out pretty and soft, it had no flavor. I suggested she spread jam or peanut butter on it.

    I did not get a chance to eat kaya toast on my last trip home (Malaysia) last year (Jan 2020, lucky us!), but we did have something similar – dinner rolls with kaya jam from the 7Eleven in Bangkok.

  2. Terence Carter says

    March 20, 2021 at 8:06 pm

    Greetings,
    We’re very familiar with the method of ‘tangzhong’ but for Japanese ‘milk bread’ or ‘Hokkaido milk bread’ where the method is called ‘yudane’. It’s the same as ‘tangzhong’, but I’ll let the culinary historians fight out which came first!
    The bread should be sweet and soft, but anyone who makes it well deserves credit – it’s not as easy as you might think!
    We use it for Tonkatsu sandwiches which we have for lunch the day after making a batch of pork cutlets. To me, this or chicken katsu sandwiches are the best way to use milk bread.
    I had to learn to make it after the Japanese baker who made an excellent version of this bread in Siem Reap went back to Japan at the beginning of the pandemic…
    To use it with kaya, I’d toast it a little first, just to firm up the surface of the bread so it’s not so crazy soft.
    Cheers,
    T

  3. E Thai says

    March 20, 2021 at 9:56 pm

    Thank you for the tip on using the milkbread. I have yet to make Tonkatsu!

    Making bread using tangzhong “湯種” method became very popular after Taiwanese Yvonne Chen wrote the book “65°C 湯種麵包” (Bread Doctor) in 2007. While making this bread, I read this “In her book, tangzhong method is described as the “secret ingredient” which is originated from Japan.”

    I found an interesting video that explains the difference between the Tangzhong and Yudane method:
    https://youtu.be/75YTPeQ_pHQ

    Have a good weekend!
    E

  4. Terence Carter says

    March 20, 2021 at 11:39 pm

    Hey E, I didn’t want to quote Yvonne Chen because I didn’t want to bias the potential origins of the different methods.

    I saw that video from Kitchen Princess Bamboo in my research!

    I’ve used both methods, but unless I have a serious craving for a tonkatsu sandwich I bake bread only with sourdough starter and no active dry yeast.

    What I love about a tonkatsu sandwich is the sweet/soft texture and taste of the bread with the savory/crunchy taste and texture of the pork. Make some tonkatsu!

    Cheers
    T

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About Grantourismo

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
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Merry Christmas if you’re celebrating!! 

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If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
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You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

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Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

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If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

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Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

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Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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