- 90 g sugar
- 200 ml coconut cream
- 4 pandan leaves, tied into a knot
- 50 g sugar
Combine egg yolks with 90g of sugar and gently stir to incorporate.
Add in coconut cream and knotted pandan leaves. Mix well.
Heat it up in a bain marie (water bath/double boiler) over medium low heat and stir continuously with a whisk until thickened.
Meanwhile, heat up 50g of sugar in a small pot (do not stir) until it turns a dark golden colour.
Immediately add the caramel into the kaya mixture and continue stirring until well combined.
Remove pandan leaves from the kaya and store in a glass jar in the refrigerator.
- If your kaya curdles, you have the heat on too high. Always cook kaya in a bain marie/water bath/double boiler and make sure to bring the water just to a simmer. You can try to salvage your curdled kaya with a stick blender to smoothen the jam and make it more palatable.