Homemade Kaya Jam Recipe | Traditional Malaysian Coconut Egg Jam (Easy Step-by-Step)

🥥 Introduction:

Sweet, creamy, and incredibly aromatic — Homemade Kaya Jam is a true treasure in Malaysian breakfasts! Spread it thick on warm toast, pair it with butter, or simply enjoy it by the spoonful.
In this easy recipe, I'll show you how to make authentic kaya at home using simple ingredients, slow cooking, and traditional techniques for the perfect silky texture.

🛒 Ingredients:

  • 4 large eggs

  • 200g (1 cup) sugar

  • 200ml thick coconut milk

  • 3–4 pandan leaves (knotted)

  • 1 tsp pandan juice (optional for stronger green color)

🥣 Instructions:

Step 1: Mix the Base

  • In a bowl, whisk eggs and sugar until sugar dissolves.

  • Add coconut milk and pandan juice (if using). Mix well.

Step 2: Slow Cooking

  • Strain the mixture into a double boiler or a heatproof bowl over simmering water.

  • Add pandan leaves.

  • Cook on low heat, stirring constantly with a wooden spoon.

Step 3: Patience!

  • Stir non-stop for 45–60 minutes until thick and glossy.

  • If the kaya looks lumpy, don't panic! Just blend smooth later.

Step 4: Cool and Store

  • Remove pandan leaves.

  • Let kaya cool completely.

  • Store in a clean jar in the fridge (up to 2 weeks).

💡 Tips for the Best Kaya:

  • Use fresh coconut milk for richer taste.

  • Constant stirring is the key — don't stop!

  • Double boil method prevents direct heat from scrambling the eggs.

  • Optional: Blend for ultra-smooth kaya if needed.



FAQ:

Q: How long does homemade kaya last?

A: Store in an airtight jar in the fridge; it lasts up to 2 weeks.

Q: Why is my kaya lumpy?
A: Overheating! Blend it smooth if it happens.


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