Malaysian Coconut Jam (Kaya) Recipe

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Curtis Modified: December 24, 2021
Malaysian Coconut Jam (Kaya) Recipe

How To Make Malaysian Coconut Jam (Kaya)

A delicious recipe for Malaysian coconut jam, or Kaya, that has an incredible toasted coconut flavor, perfect for steaming buns or toast!

Preparation: 25 minutes
Cooking: 30 minutes
Refrigerating Time: 8 hours
Total: 8 hours 55 minutes



  • 4eggs
  • 1cupcoconut milk
  • 1cupcoconut cream
  • 1cupsugar
  • 1tbspcornstarch
  • 1tbspwater

For Pandan Extract:

  • 5pandan leaveshalved
  • 3tbspwater

For Caramel:

  • ½ cup sugar

For Serving:

  • 2slicestoastcrust removed
  • 1tbspbutter
  • soft boiled egg
  • 1tspsoy sauce
  • pepperto taste


Pandan Extract:

  1. Blend pandan leaves with water, then strain through a sieve.

  2. Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.

  3. Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.

  4. Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.


  1. Add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.

  2. Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.


  1. Add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.

  2. Enjoy!


  • Calories: 1031.43kcal
  • Fat: 16.19g
  • Saturated Fat: 12.99g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 1.55g
  • Polyunsaturated Fat: 0.62g
  • Carbohydrates: 226.54g
  • Fiber: 1.07g
  • Sugar: 219.94g
  • Protein: 4.28g
  • Cholesterol: 67.04mg
  • Sodium: 89.20mg
  • Calcium: 33.63mg
  • Potassium: 182.68mg
  • Iron: 2.13mg
  • Vitamin A: 38.40µg
  • Vitamin C: 1.05mg
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