Kaya Coconut Jam

Breakfast is my favorite meal of the day, and this Kaya Coconut Egg Jam recipe is such a great way to start off! While I’ll always love my Chia Seed Breakfast Jam, there’s just something so incredible about the flavor and texture of egg jam. I love adding it to French toast and pancakes, but I especially LOVE adding Kaya to toast. It’s such a treat!

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Kaya Jam Recipe: What is Kaya?

Kaya is a popular jam in Malaysia made with coconut milk, eggs, palm sugar, and pandan leaves. It’s sweet and almost tastes like caramel!

This recipe was given to me (with permission to share) by my Malaysian friend, Christine! Here’s what she had to say about the recipe:

What are your favorite ways to eat Kaya Coconut Egg Jam?

“One of my favorite ways of enjoying kaya is on toast dipped in runny soft-boiled eggs! That’s the quintessential Malaysian breakfast. I also enjoy it with pancakes and waffles for breakfast and when I need a sweet snack, kaya with crackers is a satisfying treat. For special occasions, I love sharing with family and friends.”

Why is Kaya special to you?

“Kaya is the taste of my childhood, and it’s one of the first things I learned to make when I was young. It’s my comfort food. When I moved away from Southeast Asia, kaya was the first food item from home that I missed. Being able to make kaya wherever I am is important to me.”

Ingredients You’ll Need for Kaya Jam

• Light coconut milk – Full-fat coconut milk works great, too!
• Pandan leaves (tied into a knot to release more flavor) – If you have a hard time finding these, use a few dried leaves or Pandan leaves extract instead!
• Coconut sugar
• Raw cane sugar
• Eggs

How to Make Kaya Jam (Kaya Coconut Jam)

1. Infuse Coconut Milk with Pandan

Heat coconut milk with tied pandan leaves until hot, then allow the mixture to steep off the heat. This infuses the milk with the aromatic essence of pandan, enhancing the overall flavor of the jam.

2. Prepare Sugar-Egg Mixture

Over a double boiler, dissolve the sugars into the infused coconut milk. Separately whisk the eggs, then slowly incorporate them into the coconut milk mixture, ensuring a smooth blend.

3. Cook the Jam

Continue to cook the mixture over low-medium heat, stirring constantly to prevent any curdling and to promote even thickening. This step is crucial for achieving the desired custard-like consistency of the kaya jam.

4. Cool and Store

Once the jam is thickened, remove it from heat and let it cool completely. Transfer the cooled jam into mason jars and store it in the refrigerator!

Tips for Making Kaya Spread

1. Firstly, be patient. Keep an eye on it and stir frequently. It’s a process that requires dedication and commitment, but the outcome is very rewarding.
2. Do not despair if lumps start to appear. Quickly remove from heat and stir or whisk until smooth. The eggs in the mixture curdle when overheated, so reduce heat before continuing to cook. If necessary, run an immersion blender through it.
3. Here are some tips for ingredient substitutions:
   • For a healthier option, use light coconut milk.
   • Palm sugar can be substituted with brown sugar.
   • Pandan leaves can also be omitted if they are hard to find!

How to Make Kaya Toast with Kaya Coconut Jam

Kaya toast is made with two slices of bread, butter, and kaya egg jam. Simply add the cold butter to each piece of bread, then fill with kaya jam. Fold, slice, and enjoy!

How to Store Kaya Spread

Place cooled kaya egg jam in small mason jars and add an airtight lid. Keep in the refrigerator for up to 2 weeks! You can also freeze it by letting it cool in the fridge for 1-2 hours, then storing it in the freezer for up to 3 months. But I recommend enjoying it fresh if possible!

Kaya Jam FAQs

More Breakfast Recipes

• Strawberry Protein Pop Tarts
• Gluten-Free Lemon Raspberry Muffins
• Maple Butternut Squash Quinoa Breakfast Bake
• Homemade Gluten-Free Bagels
• Dragon Fruit Smoothie Bowls

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5 from 4 votes

Print Recipe

Kaya Coconut Jam

Creamy, gooey, and sweet. This healthy Kaya Coconut Egg Jam recipe is perfect on toast for breakfast or as a snack! It’s super easy to make and can be stored in glass jars in the fridge.

Course: Breakfast

Cuisine: Malaysian

Diet: Gluten Free, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 Servings

Calories: 70 kcal

Author: Christine McMichael

Equipment

• Double Boiler

Ingredients

• ▢ 1 cup light coconut milk
• ▢ 5 medium pandan leaves, tied into a knot (to release more flavor)
• ▢ 5 tablespoons coconut sugar
• ▢ 4 tablespoons raw cane sugar
• ▢ 4 large eggs

Instructions

• In a small pot, combine the coconut milk and tied pandan leaves. Heat the mixture over medium heat until it is hot but not boiling. Turn off the heat and let the pandan leaves steep for 10 to 15 minutes to infuse the coconut milk with the flavor and aroma.
• Set up a double boiler and bring the water to a boil. Keep the top pot from touching the boiling water.
• Lower the heat to low-medium heat, keeping the water at a simmer.
• Remove the pandan leaves from the coconut milk and pour the infused milk into the top of the double boiler. Add the coconut sugar and raw sugar, stirring until it completely dissolves.
• In a separate bowl, whisk the eggs. Stir into the coconut milk and sugar mixture.
• Cook for about an hour (or until the mixture is thick and custard-like), stirring constantly.
• Once the mixture is thick, let cool and place in jars. Enjoy!

Notes

• Temperature: It’s important to keep the heat low to prevent the eggs from scrambling.
• Consistency: For a smoother consistency, strain the mixture through a fine sieve before jarring to remove any lumps.
• Storage: Kaya jam can be stored in the refrigerator for up to 2 weeks in an airtight container!

Nutrition

Serving: 2 Tablespoons | Calories: 70 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 62 mg | Sodium: 48 mg | Potassium: 23 mg | Sugar: 7 g | Vitamin A: 90 IU | Calcium: 9 mg | Iron: 0.3 mg

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