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    Home » Recipes » Breakfast

    Kaya Pandan Coconut Jam

    Published: Oct 4, 2019 by Michelle · 17 Comments

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    This recipe for Pandan Kaya Coconut Jam is a delicious and aromatic Southeast Asian condiment made with coconut, fragrant pandan leaves, eggs and sugar. Enjoy the aromatic spread on toast for breakfast.

    Open jar of green kaya pandan coconut jam with wooden spoon, eggs and pandan leaves in background.
    When I was young, I had my fair share of peanut butter and jam sandwiches.

    But luckily, my parents introduced me to foods that they grew up with, and thus, I became familiar with those tastes and flavours. One of those foods was kaya, also known as coconut jam/spread.

    Rich, sweet, and delicious, I always knew kaya came from a tin can.

    We lived in a small white town where access to Asian foods, were impossible to come by. The only way we would get cans of kaya was whenever my parents took a trip into Vancouver's Chinatown.

    Open jar of green kaya pandan coconut jam with wooden spoon on side, eggs and pandan leaves in background.
    What is kaya?

    Kaya in the Malay language means "rich," with reference to the texture of the coconut jam.

    It is thick and custard-like, similar to a "khoya," which may have been influenced from the Southern Indians trading with the Malays back in the day.

    When I realized that the brightly orange-coloured kaya that came from the tin cans contained artificial colours and preservatives, I thought of how I could make it at home from real, whole ingredients.

    Open jar of green kaya pandan coconut jam with wooden spoon, eggs and pandan leaves.

    Ingredients you'll need

    This Pandan Kaya Coconut Jam contains only 4 whole ingredients:

    • coconut milk: I find it's best to use canned coconut milk rather than the coconut milk in the cartons. This is because it tends to more pure (less additives) and much more richer in taste.
    • whole eggs: large whole eggs
    • granulated sugar: if you wanted more coconut flavour, you can use coconut sugar, but beware that it will darken the kaya jam to a brown colour
    • pandan (screwpine) leaf: is an aromatic flavouring that is common in Southeast Asian cuisine. The pandan leaf has a grassy yet vanilla-like flavour. It's used in my Pandan Cold Brew Coffee.

    Note:

    You can find pandan (screwpine) leaf usually frozen in Asian supermarkets.

    If you don't have access to pandan leaf, you may be able to find pandan extract which comes in a small tube or pandan leaf powder, which will work perfectly fine.

    Green kaya pandan coconut jam on a slice of bread on white plate with knife, loaf of bread, eggs and pandan leaves in background.

    How to make it

    Blend the pandan leaf together with the coconut milk, and then strain out the pandan leaf.

    Then, similar to making a custard, beat the eggs and sugar together. 

    Next, add the pandan-coconut milk to the egg mixture and thicken over a double-boiler/bain marie over low heat.

    It's important to take your time here, or the eggs will curdle. 

    Note: If the eggs curdle, it's OK -- just place the mixture into a blender and whiz until smooth. 

    A close up of green kaya pandan coconut jam toast on white round plate, knife, eggs, pandan leaves.
    How to serve & store

    Serve kaya coconut jam as a condiment spread on bread or toast, usually as part of breakfast.

    Use it as a filling in steamed buns as well as in roll cakes.

    Store kaya jam in a clean sterilized jar in the fridge for up to 2 weeks.

    Do not store the jam at room temperature.

    I don't recommend freezing the kaya coconut jam.

    Tips & troubleshooting

    If the kaya jam curdles, don't panic.

    Just transfer the mixture to a blender and blitz on high speed.

    It will smooth out the mixture.

    Other variations

    • Nyonya, which is green in colour.
    • Hainanese which is darker brown in colour and often sweetened with honey.
    • In the Philippines, it is known as matamís sa báo, but does not contain eggs and is less thick in texture.
    • In Thailand, it is known as sangkhaya.

    The colour variation depends on the number of eggs, the caramelization of the sugar, and the amount of pandan leaf used.

    This version of kaya is the Nyonya-style one which gets its aromatic fragrance and natural green colour from pandan leaf.

    Other pandan recipes you may like

    Pandan Mochi Waffles

    Mini Kueh Dadar (Coconut Pandan Crepes)

    Pandan Simple Syrup

    Cendol (Iced Malaysian Dessert)

    Pandan French Toast

    Pandan Cold Brew Coffee

    If you're looking to change up your breakfast condiment selection from the everyday jams and jellies, try this Kaya Pandan Coconut Jam.

    It will certainly transport you to the tropics with its flavourful, rich and sweet taste. 

    Let me know if you try my recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Open jar of green kaya pandan coconut jam with wooden spoon, eggs in bowl and pandan leaves in background.Green kaya pandan coconut jam on slice of bread with knife on plate, eggs and pandan leaves in background with text overlay.

    Print Recipe
    5 from 8 votes

    Kaya Pandan Coconut Jam   

    This jam is an aromatic Southeast Asian condiment made with coconut, fragrant pandan leaves, eggs and sugar.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast, Condiment
    Cuisine: Asian, Southeast Asian
    Servings: 20
    Calories: 50kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 4-5 pandan leaves screwpine*
    • 180 ml coconut milk canned
    • 4 large eggs
    • 100 g granulated cane sugar or coconut sugar, increase by a little as coconut sugar is less sweet
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Place pandan leaves in a food processor or heavy-duty blender.
    • Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.
    • Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.
    • In a separate heat-proof bowl, beat together the eggs and sugar, until frothy.
    • Add in the pandan-infused coconut milk to the eggs and sugar.
    • Create a bain-marie (double-boiler) by pouring some water into a pot (slightly larger than the heat-proof bowl) and heating it over low-medium heat. (Check to see if your heat-proof bowl can sit on top of the pot without any water touching the bottom of the bowl).
    • When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly. **
    • Transfer the kaya into a clean, sterile jar and let cool. Store kaya jam in the refrigerator for up to 2 weeks.

    Notes

    Yields: 2 small jars.
    *If you don’t have access to pandan leaf, you may be able to find pandan extract which comes in a small tube or Suncore Foods' Emerald Pandan Leaf Supercolor, which will work perfectly fine.
    **If your eggs curdle – not to fret: continue to cook for the full 15 minutes, and then transfer the mixture to a blender. Blend until the kaya is smooth.

    Nutrition

    Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 14mg | Potassium: 32mg | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Juliana Lua

      January 10, 2021 at 1:13 pm

      5 stars
      So glad I found Sift and Simmer! This was very satisfying as I haven't had Kaya jam in years. It definitely took me back to my childhood 😊

      Reply
      • Michelle

        January 10, 2021 at 3:35 pm

        Glad to hear it, Juliana! 🙂

    2. Jamie

      March 11, 2021 at 4:15 pm

      5 stars
      I love this combination of coconut and pandan! It's such a comforting flavor that reminds me of my childhood~

      Reply
      • Michelle

        March 12, 2021 at 7:51 am

        Such a delicious flavour, thanks Jamie.

    3. Sara Welch

      March 11, 2021 at 4:48 pm

      5 stars
      Such a smooth and creamy recipe that does not disappoint! My new favorite breakfast recipe, indeed!

      Reply
      • Michelle

        March 12, 2021 at 7:51 am

        Amazing, thanks Sara!

    4. Biana

      March 11, 2021 at 5:11 pm

      5 stars
      This looks amazing on toast! Looking forward to trying it soon.

      Reply
      • Michelle

        March 12, 2021 at 7:52 am

        Thank you Biana.

    5. Michelle Boule

      March 11, 2021 at 6:20 pm

      5 stars
      The color in this is gorgeous! I can't wait to try this recipe!

      Reply
      • Michelle

        March 12, 2021 at 7:52 am

        Thanks Michelle!

    6. Jo

      March 11, 2021 at 6:30 pm

      5 stars
      What an amazing Coconut Jam! and I loved how easy it was to make!

      Reply
      • Michelle

        March 12, 2021 at 7:52 am

        Thanks for your feedback, Jo. 🙂

    7. Kat

      April 01, 2021 at 5:38 pm

      5 stars
      So creamy and delicious! I had a problem with the egg mixture curdling. thanks to Michell’s tip, I blended it up and it became smooth and creamy again. So Tasty with a piece of milk bread toast.

      Reply
      • Michelle

        April 01, 2021 at 7:15 pm

        Glad it worked out for you, Kat! Thanks for writing 🙂

    8. Linsey

      April 21, 2021 at 3:07 pm

      5 stars
      This pandan kaya is my childhood sandwich spread. I miss it so much! My aunt used to make this green pandan kaya and after making, usually gave us a couple jars. Thanks Michelle for the recipe! I can make it now!

      Reply
    9. SJ

      October 25, 2022 at 9:42 am

      Hi Michelle! All I have access to is pandan extract - I've tried scouring the internet but I am unable to find specifically the amount of extract I should use for each pandan leaf? Thanks so much, so excited to try this!

      Reply
      • Michelle

        October 25, 2022 at 12:10 pm

        Hi SJ, pandan extract is much more concentrated than pandan leaf, so it's difficult to gauge how much extract would equal 1 pandan leaf.

        I haven't tested it, but if you're making this recipe with pandan extract, I would just start with 1 tsp of pandan extract into the coconut milk and continue with the recipe. You may need to adjust the amount of extract to your preference. Hope that helps, report back if you try it.

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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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