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SideChef
Recipes
Breakfast
Coconut Egg Jam (Pandan Kaya)
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6 INGREDIENTS • 7 STEPS • 55MINS

Coconut Egg Jam (Pandan Kaya)

Recipe
If you like Homemade Pandan Kaya, this is the best kaya recipe for you! Infused with pandan leaves, this Nyonya Kaya is so smooth and aromatic. This is also the key ingredient for making traditional Kaya Toast for breakfast. Perfect on toasted bread with a thick slice of butter on top. Enjoy!
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If you like Homemade Pandan Kaya, this is the best kaya recipe for you! Infused with pandan leaves, this Nyonya Kaya is so smooth and aromatic. This is also the key ingredient for making traditional Kaya Toast for breakfast. Perfect on toasted bread with a thick slice of butter on top. Enjoy!
author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
55MINS
Total Time
$10.16
Cost Per Serving
Ingredients
Servings
1
us / metric
Pandan Leaves
6
Pandan Leaves
washed and dried
Coconut Milk
1 cup
Coconut Milk
Egg
4

Sponsored

Eggland's Best Classic Eggs
Granulated Sugar
1 cup
Granulated Sugar
Pandan Leaves
2
Pandan Leaves
knotted
Water
as needed
Water
Nutrition Per Serving
VIEW ALL
Calories
1554
Fat
72.7 g
Protein
29.7 g
Carbs
208.5 g
Love This Recipe?
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Coconut Egg Jam (Pandan Kaya)
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author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

Author's Notes

Cook the kaya on low heat all the time as it needs to be cooked gently with continuous stirring. The aim is to get the kaya to a smooth texture without too much curdling. Do not overcook the kaya. Once the kaya is cooked to the consistency of a soft curd or thick paste, it is done. Bear in mind that it will firm up slightly as it cools.

Can be kept in the refrigerator for up to two weeks!
Cooking InstructionsHide images
step 1
Cut Pandan Leaves (6) into smaller pieces and place them into a mortar and pestle. Add in some Water (as needed) and pound the pandan leaves into a fine pulp.
step 2
Then add the pandan pulp into the Coconut Milk (1 cup) and stir to mix well. Set aside to steep for 10 minutes.
step 3
In a separate mixing bowl, add in Eggland's Best Classic Eggs (4) and Granulated Sugar (1 cup). Mix until well combined with a whisk. Do not beat the egg mixture.
step 4
Strain the infused pandan coconut milk into the egg mixture. Press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp. Mix the coconut milk and egg mixture well.
step 5
Then strain the egg mixture into a clean non-stick wok or pot. Add in knotted Pandan Leaves (2) and we are ready to cook the batter.
step 6
Place the wok on the stove over low heat. Stir constantly with a wooden spoon. Remove the pandan leaf when the batter starts to thicken and keep stirring till the kaya batter turns thick, glossy, smooth, and has a spreadable consistency.
step 7
Remove from stove and pour out the kaya into a clean bowl or container and set aside to cool completely. Once cool, store in an airtight glass jar and refrigerate. Serve as a spread on toast bread or crackers. Enjoy!
step 7 Remove from stove and pour out the kaya into a clean bowl or container and set aside to cool completely. Once cool, store in an airtight glass jar and refrigerate. Serve as a spread on toast bread or crackers. Enjoy!
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Tags
Breakfast
Dairy-Free
Gluten-Free
Brunch
Comfort Food
Snack
Shellfish-Free
Vegetarian
Spreads & Dips
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