Traditional Kaya Recipe | Malaysian Coconut Jam Recipe | 传统咖央酱食谱 | 加椰酱食谱

This Kaya Jam Recipe is shared by my Godmother. She uses the traditional method to make the coconut jThis Kaya Jam Recipe is taught by my Godmother. She makes really delicious Kaya! It is similar to those Kaya Jam sold at kopitiams. The jam has a smooth texture, slightly translucent, fragrant and very tasty!

This Kaya recipe only has 5 ingredients! Just takes time and patience to make it 😛

Kaya jam also known as Coconut Jam is a sweet, sticky and fragrant spread made from coconut milk, sugar, and eggs infused with pandan leaves. It is very popular in Malaysia and Singapore. Best enjoyed on toast, crackers, or as a filling for pastries and cakes with a cup of milk tea.

Cooking tips:

1. The water level in the water bath should be at least the same level as the coconut egg mixture.

2. Recommend to stir constantly to avoid scrambling the eggs and to get a smooth texture. You can still take breaks of a minute or so in between each stir.

3. Also, to get a smooth kaya texture and avoid scrambling the eggs, use low heat and control the water temperature. The water should only release steam and not bubbling.

4. After the mixture turns dark brown in colour, cover the mixture for 30 seconds in between stirring to thicken the jam.

Traditional Kaya Recipe | Malaysian Coconut Jam Recipe | 传统咖央酱食谱 | 加椰酱食谱

Traditional Kaya Recipe | Malaysian Coconut Jam Recipe | 传统咖央酱食谱 | 加椰酱食谱

Yield: 3 Large Bottles
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes


Ingredients 材料:

  • 10 eggs, room temperature 10个鸡蛋,室温
  • 300 ml coconut milk 300 毫升椰奶
  • 600 grams sugar 600克糖
  • 5 pandan leaves 5片香兰叶

Caramel 焦糖:

  • 45 grams sugar 45克糖


  1. In a bowl, lightly beat the eggs. Sieve the eggs into a larger bowl. Sieve the coconut milk into the same bowl. Add sugar and pandan leaves. Mix well. It's okay if there are unmelted sugar.
  2. In a large pot, place a cloth at the base, then place the stand. Add water about halfway up the pot. Bring the water to a boil, then reduce to the lowest heat.
  3. Place the bowl containing the mixture into the pot. Mix constantly, resting between stirring for about a minute or so. It is important to mix as constantly as possible to avoid scrambling the eggs and to get a smooth jam texture. Also, it is necessary to control the heat of the water bath. The water should only release steam, not bubble.
  4. When the mixture turns to a dark brown color, cover the pot for about 30 seconds. Then, open the cover and stir again. After stirring, cover again for 30 seconds. This process helps to thicken the kaya jam. Repeat this process until the kaya becomes a thick consistency (about 1 hour 45 minutes). To test, spoon some kaya jam onto a saucer. Let it cool to room temperature. If it doesn't flow much or at all, it's ready. Once it's done, turn off the stove.
  5. Now, make the caramel. Place sugar into a pot. Cook on low heat until it turns golden amber in color. Pour into the kaya mixture. Cook on low heat until the caramel melts completely.
  6. Pour the kaya jam into sterilised jars. Allow it to cool completely before closing the lid. Keep in the fridge for up to 2 weeks."

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