If you enjoy homemade kaya, this Homemade Pandan Kaya is certainly the best kaya recipe to try! Infused with pandan leaves, this beautiful green coloured Nyonya style Pandan Kaya is so smooth, creamy and aromatic. This coconut egg jam is so easy and simple to make too. So, let’s start cooking!
Watch How To Make Pandan Kaya (Nyonya Coconut Egg Jam Recipe Video)
Let’s Make Homemade Pandan Kaya, A Pandan Flavoured Coconut Egg Jam Spread
If you enjoy kaya with more of a homemade taste, this Homemade Pandan Kaya is definitely the best kaya recipe for you. This coconut egg jam is full of fragrance, tasty and is extremely easy and simple to make too. This version of kaya is the Nyonya-style version which gets its aromatic fragrance and natural green colour from the pandan leaf.
This Homemade Pandan Kaya is a sweet coconut egg jam subtly infused with pandan flavour, giving its signature green colour. It has a smooth and thick custard-like texture, extremely creamy and rich tasting and is absolutely addictive.
So without further ado, let us start making this simple and delightful spread!
What Are The Different Types of Coconut Egg Jam (Kaya)?
There are two well known varieties of Kaya:
- Hainanese Kaya or Caramel Kaya which is darker brown in colour
- Nyonya Kaya or Pandan Kaya which is green in colour.
The colour variations depend on the number of eggs used, the caramelisation of the sugar and the amount of pandan (screw pine leaves) used.
What is Homemade Pandan Kaya? Also Known As Nyonya Pandan Kaya (Coconut Egg Jam)
Pandan Kaya is a sweet and aromatic coconut egg jam, made primarily from eggs, thick coconut milk, sugar and infused with fragrant pandan flavour which also gives the jam a natural green colour. This pandan flavour is derived from the pandan juice extracted from fresh pandan leaves (screw pine leaves). This smooth and creamy kaya jam is very popular in Southeast Asia, especially in Malaysia, Singapore and Indonesia.
This Pandan Kaya Jam is also the quintessential ingredient for Kaya Toast, a popular breakfast in Southeast Asia (specifically Malaysia and Singapore). Also known as Roti Kahwin, Kaya Toast is basically creamy kaya spread on toasted bread, topped with a thick slice of butter, usually enjoyed alongside some soft boiled eggs seasoned with soy sauce and white pepper. This kopitiam style breakfast pairs just perfectly with a hot cup of black coffee (Kopi-O).
Ingredients You Need To Make Pandan Kaya
- Eggs
- Thick coconut milk (Santan)
- Sugar
- Pandan Leaves
Overview On How to Make Pandan Kaya
Prepare Pandan juice:
- Pound cut pandan leaves in a mortar into a fine pulp.
- Add into thick coconut milk and set aside to steep for about 10 minutes.
Prepare Pandan Kaya Mixture:
- Mix eggs and sugar till sugar fully dissolved.
- Strain the infused pandan flavoured coconut milk into the egg mixture and stir to combine well.
- Then strain the pandan flavoured coconut egg mixture into a non-stick clean wok.
Cook Pandan Kaya:
- Cook the strained egg mixture over low heat, stirring continuously with a wooden spatula.
- Keep cooking till egg mixture turns thick, smooth, glossy and has a spreadable consistency.
- Pour into a clean bowl and set aside to cool completely.
- Store in airtight glass jar and refrigerate.
Important Tips On How To Make The Best Homemade Pandan Kaya
➤ Do Not Beat Kaya Egg Mixture
Do not beat the kaya egg mixture. Make sure there is no bubbles formed. Just lightly stir to mix till well combined. Otherwise the kaya will not be smooth when cooked.
➤ Be Mindful of Heat When Cooking Kaya Mixture
Use only low heat when cooking the kaya mixture. Like all custards, kaya or coconut jam needs to to be cooked gently. The aim is to get the kaya to a smooth texture without too much curdling. Cooking slowly over low heat can enable the jam to last longer. The slow cooking process allows the sugar to caramelize along with the coconut milk and act as a preservative to the jam.
➤ Stir Continuously When Cooking Kaya Mixture
Remember to keep stirring (non-stop stirring) the kaya mixture during the cooking process to ensure a smooth consistency for the kaya.
➤ Do Not Overcook The Kaya
Cook the kaya till a consistency of soft curd or thick paste and it is done. Do not overcook as it will firm up slightly as it cools.
How To Serve Homemade Pandan Kaya?
- Pandan Kaya is perfect as a condiment spread over toast bread, buns, cream crackers or plain biscuits together with butter as well. Goes perfectly with a slice of toasted Basic White Bread (See Recipe Here).
- As fillings or toppings for local desserts like cakes, tarts and other pastries. One popular kuih is Pulut Tai Tai / Pulut Tekan (See Recipe Here): blue glutinous rice cakes coloured with butterfly pea flowers, topped with creamy kaya.
Homemade Pandan Kaya Recipe FAQs
It is best to store homemade kaya in the refrigerator and finish within two to three weeks. Use a clean spoon or knife to scoop jam from jar.
If the Pandan Kaya is cooked slowly during the cooking process, it can last for at least 1 month if kept refrigerated. The slow cooking process enable the sugar to act as a preservative to the jam. Storing the coconut jam in clean airtight container will also help to extend its shelf life. Allow to cool completely before covering and storing.
Remember to strain the egg jam mixture before cooking. Otherwise chunks of egg whites or egg yolks will end up in the jam if it is not mixed well enough. Cook gently using low heat and stir continuously or the kaya will curdle and become lumpy and not smooth. If it still turns out lumpy, blend the mixture after it is ready.
Ideally it will be best to have pandan leaves as it not just gives a natural green colour to the kaya jam but it also gives extra fragrance hence enhancing the jam flavour. However, if you don’t have access to pandan leaves, you may use pandan extract which works as well. This is available in most Asian grocery stores.
Homemade Pandan Kaya (Coconut Egg Jam) 香兰咖椰酱
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Ingredients
Ingredients:
- 4 eggs
- 250 ml thick coconut milk, santan
- 200 grams sugar
- 6 pandan leaves, washed, dried, cut into small pieces
- 2 pandan leaves, knotted
Have ready a mortar and pestle, pandan leaves and water.
Cut pandan leaves into smaller pieces and place into a mortar and pestle. Add in some water and pound the pandan leaves into a fine pulp.
Then add the pandan pulp into the coconut milk and stir to mix well. Set aside to steep for 10 minutes.
Have ready all ingredients needed to make the pandan kaya mixture.
In a separate mixing bowl, add in eggs and sugar. Mix until well combined with a whisk. Do not beat the egg mixture.
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 well the coconut milk egg mixture.
Then strain the egg mixture into a clean non-stick wok or pot. Add in a knotted pandan leaf and we are ready to cook the batter.
Place the wok on the stove over low heat. Stir constantly with a wooden spoon. Remove the pandan leaf when batter starts to thicken and keep stirring till the kaya batter turn thick, glossy, smooth and has a spreadable consistency. And we are done!
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. Can be kept in the refrigerator for up to two weeks to enjoy!
To serve, spread the jam on toast bread or crackers and enjoy with hot brewed tea. As always, Enjoy!
Instructions
Prepare Pandan Juice:
Make Pandan Kaya Mixture:
Cook Pandan Kaya:
Enjoy!
Recipe Video
Notes
- Cook the kaya on low heat all the time as it need to 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.
- If the eggs curdle when cooking the jam, transfer the mixture to a blender and blend until the kaya is smooth.
2 comments
If i make 2 times of this quantity, about hw long shld i need keep stirring, cooj for hw long?
I have not tried but the key to it is to stir consistently till thickened.