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Kaya

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

Ingredients

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

Caramel

  • 50 g sugar

Instructions

  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.