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Kaya Coconut Jam Recipe for Kaya Toast Just Like in a Kopitiam. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Kaya Coconut Jam Recipe for Kaya Toast

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 Time5 minutes
Cook Time35 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