Kaya jam
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Kaya basically means coconut egg jam. Its texture is thick and rich, hence, the name kaya which means rich in Malay. I dare not claim this jam to be authentically Malaysian as it is also found in other parts of Southeast Asia....but it is madly popular in Malaysia. I haven't met a Malaysian who doesn't love kaya. A good kaya would have a rich aromatic smell of coconut and pandan besides the sweet flavourful taste of eggy coconut. Its texture should be thick, creamy and smooth but not runny…
This is another variation to the famous coconut jam. It has a smooth creamy texture that is rich with coconut flavour and a hint of caramel. Unlike the pandan version, caramel coconut jam is brown in colour due to the caramelised sugar added. Its sweetened taste goes well with any bread or buns. Some other more innovative combinations include puffs, glutinous rice and even chinese cruellers. The recipe that I am using is adapted from my previous pandan kaya recipe. I removed the pandan juice…
This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional kopitiam (coffee shop) in Singapore or Malaysia. While it’s a simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s time-consuming to make properly and you have to take things slowly to get a smooth, creamy spread but it’s worth it.
Trying to replicate my grandmother's best Hainanese kaya in just 10 minutes with this kaya recipe using coconut cream, egg yolks, pandan leaves and gula melaka. This kaya is perfect to spread on toasts, in cookies and pastries.
Sweet, smooth, and delicious kaya jam. Enjoy the fine taste of the best kaya jam brands that are available in Malaysia from this list today!
Kaya is a rich and sweet coconut egg jam flavoured with pandan, which also gives it a fun green colour.
Learn how to make the best traditional kaya toast smeared with rich and creamy homemade kaya jam and cold slices of butter. It's impossible not to like this
This Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.
