KayaPandan Coconut Jam
A smooth pandan-scented coconut and egg-yolk spread, cooked gently until thick enough for toast.
Prep
10m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Kaya
- 8pcsEgg Yolk
- 500mlCoconut Milk
- 180gPalm Sugar
- 4pcsPandan Leaf (knotted)
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the egg yolks, coconut milk, palm sugar, and salt in a heatproof bowl until smooth, then add the pandan leaves.
- 02
Pour the mixture into a heavy saucepan and cook over very low heat, stirring constantly, until the kaya thickens and reaches 71°C (160°F). Do not let it boil.
- 03
Remove the pandan leaves and strain the kaya if a smoother texture is desired.
- 04
Cool promptly, transfer to a clean container, and refrigerate.
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