Coconut Jam (Kaya)
Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.
90% would make again
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Total Time
55 minutes
55 min
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Total Time
55 minutes
55 min
Prep Time
30 minutes
30 min
Cook Time
25 minutes
25 min
Ingredients
for 10 servings
- 4 eggs
- 1 cup coconut milk (240 mL)
- 1 cup coconut cream (240 mL)
- 1 cup sugar (200 g)
- 1 tablespoon cornstarch
- 1 tablespoon water
To make the pandan extract:
- 5 pandan leaves, halved
- 3 tablespoons water
To make caramel:
- ½ cup sugar (100 g)
To serve:
- 2 slices toast, crust removed
- 1 tablespoon butter
- soft boiled egg
- 1 teaspoon soy sauce
- pepper, to taste
Nutrition Info
- Calories 254
- Fat 15g
- Carbs 26g
- Fiber 0g
- Sugar 34g
- Protein 4g
Estimated values based on one serving size.
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Preparation
- To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
- Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
- Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
- Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
- To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
- Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
- To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
- Enjoy!