Popular in Singapore and Malaysia, this homemade Kaya Jam recipe will transform your breakfast! A sweet coconut jam made without pandan leaves, this simplified kaya spread is so easy to make at home.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 jar
- 150 g brown sugar
- 200 ml coconut cream just the thick cream layer on the top, leave any coconut water aside
- 4 eggs
Pop your brown sugar into a medium-large pan, add the coconut cream and whisk to combine. Note: Coconut cream usually separates in the can (and we want to use the thicker cream that floats on the surface). Don't shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.Note: Coconut cream usually separates in the can (and we want to use the thicker cream that floats on the surface). Don't shake the coconut cream can before opening, just spoon the thicker cream out and leave the clear coconut water aside.
Add the eggs and gently heat over low heat, stirring continuously.
Your kaya should thicken after around 10-15 mins of stirring. If you're using coconut milk, you might need to keep cooking and stirring for longer until it thickens naturally. This can sometimes take around 45 minutes to an hour (that's why we recommend using coconut cream instead!).
Optional step - add corn flour (cornstarch) mixed with water to help the jam thicken if needed.
Remove the pan from the heat and allow the jam to cool slightly. For an extra smooth kaya jam, use a stick blender or hand mixer to quickly blend until lusciously smooth.
Pour into a clean, sterilised jam jar or canning jar and store in the fridge for 1 to 2 months.
- Always use a sterilised bottle/jar to store your kaya jam so it won't spoil.
- For an ultra smooth consistency blend for 30 seconds with a stick blender after removing from the heat.
- For the longest-lasting kaya, be sure to store it in the fridge. You can store it unrefrigerated if you need, but we'd recommend using it all up within a week.
- Always use a clean knife or spoon to scoop your kaya out of the jar to avoid cross-contamination. Never use the same knife you just used to slather your toast with butter!
- How long does kaya jam last? Kaya will last for only 1 week unrefrigerated, or up to 1 to 2 months in fridge. Always check your kaya before using and discard if you notice any mould or unusual smell.
- Does kaya jam taste eggy? Kaya jam doesn't taste eggy at all when made with the right amounts of coconut cream and sugar to balance the flavour.
- Why is my kaya lumpy? How can I make kaya smooth? If your kaya becomes lumpy it means you have cooked the jam on too high heat or for too long and the eggs have overcooked. Remember to cook it on low heat and stir continuously, watching the mixture closely to see when it's thick enough, then take it off the heat straight away. If it's only slightly lumpy, you can use a stick blender or hand mixer to blend for 30 seconds or so until smooth.
Variations & Substitutes
- Sugar - You can try replacing sugar with maple syrup, stevia, gula melaka, palm sugar or honey. This may change the taste, but could have amazing results!
- Get creative with flavour - if you don't want plain kaya jam, try adding in extra flavour such as pandan, caramel, vanilla or cinnamon.
- Eggs - There is a vegan kaya option available that replaces egg with silken tofu.
- Coconut cream - If you can't source coconut cream you can use coconut milk of course - the flavour will be pretty much the same but remember it will probably take much longer to cook and achieve that thick kaya texture.
Calories: 1482kcal | Carbohydrates: 162g | Protein: 30g | Fat: 86g | Saturated Fat: 67g | Cholesterol: 655mg | Sodium: 300mg | Potassium: 1092mg | Fiber: 4g | Sugar: 146g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 245mg | Iron: 9mg