Name: Malaysian Coconut Jam (Kaya) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 8 h 55 min
Yield: 10
Ingredients: 4 eggs; 1 cup coconut milk; 1 cup coconut cream; 1 cup sugar; 1 tbsp cornstarch; 1 tbsp water; For Pandan Extract:; 5 pandan leaves; 3 tbsp water; For Caramel:; ½ cup sugar; For Serving:; 2 slices toast; 1 tbsp butter; soft boiled egg; 1 tsp soy sauce; pepper

Dive into the rich and creamy world of Malaysian cuisine with this delightful coconut jam known as kaya. This luscious spread, made from coconut milk and coconut cream, is perfect for adding a tropical twist to your breakfast toast. Infused with the aromatic essence of pandan leaves, this jam is a beloved staple in Malaysian households.

Photos of Malaysian Coconut Jam (Kaya) Recipe

For those unfamiliar with some of the ingredients, pandan leaves are used for their unique fragrance and flavor. These might not be available in every supermarket but can often be found in Asian grocery stores. Similarly, coconut cream and coconut milk are crucial for achieving the right consistency and flavor but make sure to get the unsweetened versions.

Ingredients For Malaysian Coconut Jam (Kaya)

eggs: Essential for the custard-like consistency of the kaya.

coconut milk: Provides richness and a subtle coconut flavor.

coconut cream: Adds extra creaminess to the jam.

sugar: Sweetens the kaya and helps in achieving the caramel flavor.

cornstarch: Used as a thickening agent to ensure the right texture.

water: Needed to blend the pandan leaves and dissolve the cornstarch.

pandan leaves: Infuses the kaya with a distinctive, fragrant aroma.

butter: Adds richness when serving on toast.

soy sauce: Used to season the soft-boiled eggs served alongside.

pepper: Adds a touch of spice to the soft-boiled eggs.

One reader, Ally Lovato says:

This Malaysian coconut jam (kaya) recipe is a delightful treat! The rich, creamy texture paired with the aromatic pandan flavor is simply heavenly. Perfect on toast with a soft boiled egg on the side. A must-try for any breakfast lover!

Ally Lovato

Techniques Required for Making Malaysian Coconut Jam

Yes.

How to blend pandan leaves: Blend pandan leaves with water until smooth, then strain through a sieve to extract the liquid.

How to make caramel: Add sugar to a pan on medium heat and allow it to melt completely until it turns golden brown.

How to combine cornstarch and water: Mix cornstarch with water until it forms a smooth slurry, then pour into the mixture and stir rapidly until it starts to thicken.

How to run kaya through a sieve: Pour the kaya mixture through a fine sieve to remove any lumps and achieve a smooth texture.

How to serve with soft boiled egg: Boil an egg until the white is set but the yolk remains runny, then serve with a dash of soy sauce and pepper.

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

Serves:

Ingredients

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

Instructions

Pandan Extract:

Blend pandan leaves with water, then strain through a sieve.
Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
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.
Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.

Caramel:

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

Serving:

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.
Enjoy!

Nutrition

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

Crucial Technique Tips for Perfecting Your Kaya

When making caramel, ensure that the sugar is evenly spread in the pan and avoid stirring it while it melts. Instead, gently swirl the pan to help the sugar melt evenly and prevent crystallization.

Time-Saving Tips for Preparing Kaya

Prepare ingredients in advance: Measure out coconut milk, coconut cream, and sugar ahead of time to streamline the cooking process.

Use pre-made pandan extract: If available, use store-bought pandan extract to save time on blending and straining pandan leaves.

Cook in a double boiler: To avoid overheating, use a double boiler setup for more controlled cooking, reducing the need for constant stirring.

Make caramel in bulk: Prepare extra caramel and store it for future use, cutting down on preparation time for subsequent batches.

Toast in the oven: Toast multiple slices of bread in the oven simultaneously to save time compared to using a toaster.

Substitute Ingredients For Malaysian Coconut Jam (Kaya) Recipe

eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and provide a similar binding effect in the recipe.
coconut milk - Substitute with almond milk: Almond milk can provide a similar creamy texture, though it will alter the flavor slightly.
coconut cream - Substitute with heavy cream: Heavy cream can replicate the richness of coconut cream, though it will not have the same coconut flavor.
sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a different flavor profile to the jam.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can act as a thickening agent similar to cornstarch.
pandan leaves - Substitute with vanilla extract: Vanilla extract can provide a different but pleasant flavor if pandan leaves are not available.
sugar (for caramel) - Substitute with maple syrup: Maple syrup can be used to create a caramel-like flavor and consistency.
toast - Substitute with rice cakes: Rice cakes can be used as a gluten-free alternative to toast.
butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.
soft boiled egg - Substitute with poached egg: A poached egg can provide a similar texture and flavor to a soft boiled egg.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.
pepper - Substitute with white pepper: White pepper can be used as an alternative to black pepper for a slightly different flavor.

Presenting Kaya: A Delightful Malaysian Coconut Jam

Use artisanal bread: Select high-quality, freshly baked toast to elevate the dish. Slice it evenly and toast to a perfect golden brown.
Butter precision: Apply butter evenly on the toast to ensure a rich, creamy base for the kaya. Use a small offset spatula for precision.
Elegant kaya dollop: Spoon a generous yet refined dollop of kaya onto the toast. Use a quenelle technique to create a smooth, elegant presentation.
Soft-boiled egg perfection: Cook the soft boiled egg to perfection, ensuring the yolk is runny and the white is just set. Carefully peel and place in a small, elegant dish.
Soy sauce and pepper garnish: Add a dash of soy sauce and a sprinkle of freshly ground pepper to the soft boiled egg. Use a small pipette for the soy sauce to control the amount and placement.
Layered presentation: Place the toast with kaya on a sleek, modern plate. Add the second slice of toast on top, slightly askew to show the layers.
Garnish with pandan: Use a small piece of pandan leaf as a garnish on the plate to hint at the pandan extract used in the kaya. This adds a touch of color and elegance.
Serve with finesse: Present the dish with the soft boiled egg in its own small dish, placed beside the toast. Ensure the plate is clean and free of any smudges or drips.
Attention to detail: Use tweezers to place any small garnishes or to adjust the presentation. Every element should look intentional and refined.

Essential Tools for Making Kaya

Blender: Used to blend the pandan leaves with water to create the pandan extract.
Sieve: Used to strain the blended pandan mixture to get a smooth extract.
Mixing bowl: Used to mix the coconut milk, coconut cream, eggs, pandan extract, and sugar together.
Saucepan: Used to cook the kaya mixture on very low heat.
Wooden spoon: Used to continuously stir the kaya mixture to prevent the eggs from cooking too quickly.
Small bowl: Used to combine the cornstarch and water before adding to the kaya mixture.
Whisk: Used to rapidly stir the cornstarch mixture into the kaya to help it thicken.
Pan: Used to melt the sugar for the caramel.
Mason jar: Used to store the kaya after it has been sieved.
Refrigerator: Used to set the kaya overnight.
Toaster: Used to toast the bread slices for serving.
Butter knife: Used to spread butter on the toast.
Spoon: Used to dollop kaya onto the toast.
Egg cooker: Used to make the soft boiled egg for serving.
Pepper grinder: Used to add a dash of pepper to the soft boiled egg.

Storing and Freezing Homemade Kaya

Once the kaya has been cooked and strained, allow it to cool to room temperature before transferring it to an airtight container or mason jar.
Seal the container tightly to prevent any air from entering, which can cause the kaya to spoil more quickly.
Store the kaya in the refrigerator for up to 2 weeks. It will thicken and set as it chills, developing its characteristic smooth and spreadable texture.
If you want to keep the kaya for longer, you can freeze it for up to 2 months:
- Transfer the cooled kaya to a freezer-safe container, leaving some headspace to allow for expansion during freezing.
- Label the container with the date of preparation and the contents.
- When you're ready to use the frozen kaya, thaw it overnight in the refrigerator.
- Give the thawed kaya a good stir before using, as some separation may occur during the freezing and thawing process.
Always use clean utensils when scooping out the kaya to avoid introducing any bacteria that could cause spoilage.
If you notice any signs of mold, off-smells, or unusual discoloration, discard the kaya immediately, as it may have gone bad.

How To Reheat Leftover Kaya

To reheat leftover malaysian coconut jam (kaya), start by removing it from the refrigerator and allowing it to come to room temperature for about 30 minutes. This will help the jam to reheat more evenly and prevent it from becoming grainy or separated.
Once the kaya has reached room temperature, you can reheat it using one of the following methods:
- Microwave: Transfer the desired amount of kaya to a microwave-safe bowl. Heat it in the microwave on medium power for 15-20 seconds at a time, stirring well between each interval, until the jam is warm and smooth.
- Stovetop: Place the desired amount of kaya in a small saucepan over low heat. Stir the jam continuously, making sure to scrape the bottom and sides of the pan to prevent scorching. Heat the kaya until it is warm and smooth, which should take about 3-5 minutes.
- Double boiler: Fill a pot with a few inches of water and bring it to a simmer. Place the desired amount of kaya in a heat-safe bowl that fits snugly over the pot without touching the water. Stir the jam occasionally as it warms up, until it reaches the desired temperature and consistency. This method is gentler and helps to prevent the jam from burning or becoming grainy.
When reheating kaya, be careful not to overheat it, as this can cause the eggs in the jam to cook further and change the texture. Aim for a warm, smooth consistency, and remove the jam from the heat as soon as it reaches this stage.
If you find that the reheated kaya has become a bit thick or grainy, you can stir in a small amount of coconut milk or water to help smooth it out and restore its creamy texture.
Once the kaya is reheated, you can serve it immediately with toast, soft-boiled eggs, or any other desired accompaniments. Enjoy the warm, comforting flavors of this delicious Malaysian spread!

Fascinating Facts About Kaya

A unique aspect of Malaysian coconut jam (kaya) is its use of pandan leaves for flavoring, which gives the jam a distinct, aromatic fragrance.

Is Making Kaya at Home Cost-Effective?

The Malaysian coconut jam (kaya) recipe is quite cost-effective for a household. The primary ingredients like eggs, coconut milk, and sugar are relatively inexpensive and easily accessible. The use of pandan leaves might be slightly exotic, but they are affordable at Asian markets. The overall cost for a household of 4 people is approximately $10-$12 USD. Considering the delightful and unique flavor profile it brings, the overall verdict rating for this recipe is a solid 8 out of 10.

Is Malaysian Coconut Jam (Kaya) Healthy or Unhealthy?

The Malaysian coconut jam (kaya) recipe is a delicious treat, but it may not be the healthiest option due to its high sugar and fat content. Here's a breakdown of the recipe's nutritional aspects:

The recipe contains a significant amount of sugar, with 1 cup of sugar in the kaya itself and additional sugar in the caramel.
Coconut milk and coconut cream are high in saturated fats, which can raise cholesterol levels and increase the risk of heart disease if consumed in excess.
The recipe also includes eggs, which are a good source of protein but also contribute to the overall cholesterol content.
The serving suggestion includes white bread, which is a refined carbohydrate and may cause blood sugar spikes.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the kaya by using a natural sweetener like stevia or monk fruit extract. You can also experiment with using ripe bananas or dates to add natural sweetness.
Replace some of the coconut milk and cream with a lower-fat alternative, such as almond milk or light coconut milk.
Use whole grain bread instead of white bread for serving to increase the fiber content and slow down the absorption of sugars.
Add fresh fruit, such as sliced bananas or berries, to the toast to increase the nutritional value and provide additional fiber and vitamins.
Serve the kaya in smaller portions and pair it with a protein-rich side dish, like a boiled egg, to help balance the meal and keep you feeling full for longer.

Editor's Opinion on This Delectable Coconut Jam Recipe

This Malaysian coconut jam (kaya) recipe is a delightful blend of rich coconut flavors and aromatic pandan. The process of making pandan extract and caramel adds depth and complexity. The key is to maintain a low heat to avoid curdling the eggs, ensuring a smooth, luscious texture. Serving it with buttered toast and a soft-boiled egg with soy sauce and pepper creates a harmonious balance of sweet and savory. This recipe is a wonderful way to experience traditional Malaysian flavors in a comforting and indulgent spread.

Enhance Your Malaysian Coconut Jam (Kaya) Recipe with These Unique Side Dishes:

Mango Sticky Rice: Mango Sticky Rice: Imagine the creamy coconut goodness of kaya paired with the sweet and slightly tangy mango slices, all atop a bed of sticky rice. The contrast in textures and flavors will transport you straight to a tropical paradise.

Chicken Satay Skewers: Chicken Satay Skewers: Juicy, marinated chicken skewers grilled to perfection and served with a rich, nutty peanut sauce. The savory and slightly spicy notes will complement the sweet, velvety kaya spread on your toast.

Rojak Salad: Rojak Salad: A vibrant medley of fresh fruits and vegetables tossed in a tangy, spicy dressing. The crunch and zest of this salad will provide a refreshing counterpoint to the smooth, sweet kaya.

Coconut Shrimp Soup: Coconut Shrimp Soup: A fragrant, creamy soup made with coconut milk, succulent shrimp, and aromatic herbs. The rich, savory flavors will harmonize beautifully with the coconut notes in your kaya.

Pineapple Tarts: Pineapple Tarts: Buttery, crumbly pastry filled with sweet, tangy pineapple jam. These delightful bites will echo the tropical sweetness of your kaya toast, making for a perfect dessert pairing.

Delicious Alternatives to Malaysian Coconut Jam

Thai Pandan Custard (Sangkhaya): Dive into the luscious world of Thai Pandan Custard, a creamy delight made with coconut milk, pandan leaves, and palm sugar. This custard pairs perfectly with sticky rice or can be enjoyed on its own as a delightful dessert.

Filipino Coconut Jam (Matamis Na Bao): Experience the rich, caramelized flavors of Filipino Coconut Jam, a traditional dessert made by simmering coconut milk and brown sugar until thick and luscious. Spread it on toast or use it as a filling for pastries.

Indonesian Coconut Pancakes (Serabi): Indulge in Indonesian Coconut Pancakes, a delightful treat made with coconut milk and rice flour. These pancakes are often topped with a sweet palm sugar syrup and can be enjoyed for breakfast or as a snack.

Vietnamese Coconut Sticky Rice (Xoi La Dua): Savor the aromatic and sweet Vietnamese Coconut Sticky Rice, infused with pandan leaves and coconut milk. This dessert is often garnished with shredded coconut and sesame seeds, making it a delightful treat for any occasion.

Why trust this Malaysian Coconut Jam (Kaya) Recipe:

This Malaysian coconut jam (kaya) recipe is a delightful blend of coconut milk, coconut cream, and pandan extract, creating a rich and aromatic spread. The step-by-step instructions ensure a smooth and creamy texture, while the addition of homemade caramel adds a depth of flavor. Perfectly paired with toast and a soft boiled egg, this traditional treat is both authentic and delicious. Trust this recipe for its balance of flavors and easy-to-follow method, promising a satisfying and indulgent experience.

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FAQ:

How long does it take to make Malaysian coconut jam (kaya)?

It takes about 20 minutes of active cooking time, plus the time needed to make the pandan extract and caramel. You'll also need to refrigerate the kaya overnight to let it set properly.

Can I use store-bought pandan extract instead of making my own?

Yes, you can use store-bought pandan extract if you don't have fresh pandan leaves. Just make sure to adjust the quantity according to the strength of the extract.

What if I don't have coconut cream? Can I use more coconut milk instead?

If you don't have coconut cream, you can use more coconut milk, but the kaya might be a bit less rich and creamy. Coconut cream adds a thicker texture and richer flavor.

How do I know when the kaya is thick enough?

The kaya is thick enough when it coats the back of a spoon and you can draw a line through it with your finger without it running. It should have a custard-like consistency.

Can I skip the caramel step?

The caramel adds a deeper flavor and a nice golden color to the kaya, but if you're in a pinch, you can skip it. Just note that the flavor might be a bit different and less complex.