Kaya (Coconut Egg Jam)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 5
- Serves:
-
20
ingredients
- 10 eggs
- 400 g white sugar
- 4 -5 pandan leaves (tear a bit of each leaf and tie it into a knot)
- 1 muslin, bag (or cheesecloth for sieving)
- 1⁄2 cup thick coconut milk (santan)
directions
- Break the eggs into an enamel pot.
- Mix the egg yolks and whites by stirring gently. (Do not whisk as you don’t want to create bubbles.).
- Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
- After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
- Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
- When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
- (If you notice that the mixture is thickening quickly, remove from the fire immediately.).
- Remove the leaves and stir again until it has the texture of starch or porridge.
- Leave to cool. Serve warm with cream crackers.
- Store in dry containers. Place in the fridge after two weeks.
- Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
- You can cook up to 30 eggs each time.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!