15-Minute Kaya (Coconut Jam)
15-Minute Kaya (Coconut Jam)
Ingredients
- 200 ml coconut cream
- 60 g sugar
- 4 egg yolks
- 2 pandan leaves, knotted
Instructions
- 1
Take 2 pandan leaves, tie them into a knot, and place them in a small saucepan.
⏱️ 1 min
- 2
Add 200 ml of coconut cream to the saucepan with the knotted pandan leaves. Then add 60 g of sugar and 4 egg yolks.
⏱️ 1 min
- 3
Whisk all the ingredients together until well combined. Place the saucepan over medium-low heat.
⏱️ 1 min
- 4
Stir the mixture continuously for 10 to 12 minutes. The consistency will gradually change from watery to thicker and more custard-like.
⏱️ 12 min
- 5
After 10 to 12 minutes, the Kaya should be thick and glossy. A good test is to dip a spoon into the mixture; if it coats the back of the spoon, it's ready.
⏱️ 1 min
- 6
Carefully remove the pandan leaves from the thickened Kaya.
- 7
The Kaya is now ready to be served. It can be paired with butter on toast as Kaya toast or used in desserts like Nyonya kueh or pulut tai tai.
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Kaya (Coconut Jam)
- 200 ml coconut cream
- 60 g sugar
- 4 egg yolks
- 2 pandan leaves, knotted
Instructions
- 1
Take 2 pandan leaves, tie them into a knot, and place them in a small saucepan.
⏱️ 1 min - 2
Add 200 ml of coconut cream to the saucepan with the knotted pandan leaves. Then add 60 g of sugar and 4 egg yolks.
⏱️ 1 min - 3
Whisk all the ingredients together until well combined. Place the saucepan over medium-low heat.
⏱️ 1 min - 4
Stir the mixture continuously for 10 to 12 minutes. The consistency will gradually change from watery to thicker and more custard-like.
⏱️ 12 min - 5
After 10 to 12 minutes, the Kaya should be thick and glossy. A good test is to dip a spoon into the mixture; if it coats the back of the spoon, it's ready.
⏱️ 1 min - 6
Carefully remove the pandan leaves from the thickened Kaya.
- 7
The Kaya is now ready to be served. It can be paired with butter on toast as Kaya toast or used in desserts like Nyonya kueh or pulut tai tai.