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RECIPE
6 INGREDIENTS 7 STEPS 55min

Coconut Egg Jam (Pandan Kaya)

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!
Coconut Egg Jam (Pandan Kaya) Recipe | SideChef
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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!
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
55min
Total Time
$10.16
Cost Per Serving

Ingredients

Servings
1
US / METRIC
6
Pandan Leaves
washed and dried
1 cup
Coconut Milk
2
Pandan Leaves
knotted
as needed
Water
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Nutrition Per Serving

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CALORIES
1554
FAT
72.7 g
PROTEIN
29.7 g
CARBS
208.5 g

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 Instructions

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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 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!

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Nutrition Per Serving
Calories
1554
% Daily Value*
Fat
72.7 g
93%
Saturated Fat
54.1 g
270%
Trans Fat
0.1 g
--
Cholesterol
729.1 mg
243%
Carbohydrates
208.5 g
76%
Fiber
--
--
Sugars
200.3 g
--
Protein
29.7 g
59%
Sodium
313.3 mg
14%
Vitamin D
3.9 µg
20%
Calcium
157.4 mg
12%
Iron
11.9 mg
66%
Potassium
832.4 mg
18%
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