10-Minute Kaya
Rich and fragrant, kaya is a delectable jam made with coconut milk and eggs. It makes toast worth waking up for! Making kaya takes only 10 minutes with my recipe. The traditional way takes 2-3 hours of constant stirring!
Video
Ingredients
- 45 g sugar
- 45 g palm sugar
- 200 ml undiluted fresh coconut milk
- 4 young light green pandan leaves – wash and cut 5 cm long
- 4 yolks – make sure there's no egg white at all
Instructions
- Cook sugar, palm sugar, coconut milk and pandan leaves over medium heat, stirring constantly, till just starting to simmer gently. Turn off heat.
- Stir egg yolks and, at the same time, slowly add half of coconut milk mixture. Next, pour all of egg mixture into remaining coconut milk in one go. Over medium heat, cook combined mixture till slightly thickened, stirring constantly. Reduce heat to low. Continue stirring till mixture is thick enough to coat sides of pot thickly. Turn off heat.
- Taste and add more sugar if necessary. Discard pandan leaves. Transfer kaya to a bowl or bottle. Leave till completely cool. Cover. Refrigerate. Bring to room temperature before serving if you want a softer, squidgy consistency. Kaya may be stored for 1 week, chilled.