How to Make Malaysian Kaya (Coconut Jam)

by Claudia Liew

Delicious and rich coconut jam which is wildly popular in Malaysia. Easy to make and yummy to eat!


  • 50 Grams Castor sugar
  • 50 Grams Palm Sugar
  • 200 Milliliters Thick coconut milk
  • 5 Pandan leaves (cut into 5cm segments)
  • 5 Egg yolks
  • Instructions

    Step 1

    Gather all your ingredients, a medium sauce pan, a whisk, a medium bowl and a spatula.

    Step 2

    In the medium sauce pan, cook the sugars, coconut milk and pandan leaves over medium heat, stirring constantly until it comes to a low boil, about 5 minutes. Turn off heat.

    Step 3

    In a medium bowl, whisk the egg yolks until creamy. Then pour 1/3 of the coconut mixture into the eggs and whisk.

    Step 4

    Then add the egg mixture back into the remaining coconut milk mixture. Stir and cook over medium heat.

    Step 5

    Cook and stir constantly until slightly thickened. This will take about 5 minutes. Then reduce heat to low and continue stirring to thicken the mixture.

    Step 6

    The mixture should be thick enough to coat the back of your wooden spoon thickly. This will take around 10 minutes. Remove the pandan leaves.

    Step 7

    Take it off the heat and transfer it into a bowl. The kaya will thicken as it cools down. Store it in a clean jar and keep it in the refrigerator for up to a week.

    Step 8

    To serve, toast a few slices of bread. Spread some butter on top of the toasts then topped it with the homemade kaya. It is yummy in your tummy! Enjoy!!