Course Breakfast
Cuisine Malaysian, Singaporean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 90 g sugar
  • 200 ml coconut cream
  • 4 pandan leaves tied into a knot


  • 50 g sugar


  1. Combine egg yolks with 90g of sugar and gently stir to incorporate.

  2. Add in coconut cream and knotted pandan leaves. Mix well.

  3. Heat it up in a bain marie (water bath/double boiler) over medium low heat and stir continuously with a whisk until thickened.

  4. Meanwhile, heat up 50g of sugar in a small pot (do not stir) until it turns a dark golden colour.

  5. Immediately add the caramel into the kaya mixture and continue stirring until well combined.

  6. Remove pandan leaves from the kaya and store in a glass jar in the refrigerator.

Recipe Notes

  1. 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.