Kaya (Malaysian Coconut Egg Jam)

Kaya (Malaysian Coconut Egg Jam) – Made with coconut, eggs, and caramel, this rich, aromatic jam is perfect for spreading on toast with a cup of coffee. It’s a classic Malaysian treat that’s both sweet and creamy, and definitely worth trying if you haven’t already!

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What Is Kaya

Kaya is one of my favorite Malay words. The reason is simple: it has two meanings that I absolutely love. First, it means “rich,” and second, it refers to the utterly delicious coconut egg jam that’s wildly popular in Malaysia and Singapore.

In this post, I’m going to share how I make kaya, a jam that always gets me excited when I wake up in the morning. Imagine silky smooth kaya spread on warm, crispy buttery toasts, paired with a cup of aromatic Malaysian dark coffee. Ahh… now that’s what I call breakfast.

Kaya, also known as srikaya or seri kaya, is a sweet jam made from eggs, coconut milk, sugar, and the fragrant aroma of pandan leaf. The thought of kaya instantly takes me back to my childhood.

I grew up spending a lot of time with my late grandmother, a beloved Nyonya cook and kuih maker. Most of my childhood was spent in the kitchen, watching her and my aunt prepare various orders, and one thing we always made was kaya. This coconut egg jam would go perfectly on pulut tai tai, a beautiful blue Nyonya kuih.

My aunt was the designated kaya maker. She’d beat eggs, coconut milk, and sugar with a traditional springy egg beater before putting the mixture into an antique yellow enamel double boiler over a charcoal burner.

Every time she made kaya, she would sit in front of the fire, stirring it for hours. Yes, hours! It was labor-intensive, but the kaya that came out of our kitchen was always silky, smooth, and with a golden brown color unlike any I’ve ever seen. The taste was always the freshest and richest, a pure perfection.

Sometimes, my aunt would ask me to help, and I’d eagerly jump in. The task itself was mundane, but there was something satisfying about watching the egg mixture slowly thicken and transform from pale yellow to golden amber as the caramel was added.

It was pure magic—and the end result? Absolutely delicious.

Why You’ll Love This Recipe

There are many variations of kaya, and you’ll notice the differences right away. Some are yellowish, others greenish or brownish, and the texture varies too—some are runny, while others are thick and rich.

Personally, I always go for the thick, rich kind. I’m not a fan of runny, thin kaya. The best ones have that golden brown color, which comes from the caramel added at the end of the cooking process.

While traditional double-boiling is probably the best way to make kaya, these days, you can whip up this delicious jam in under an hour.

When I called my aunt for the recipe, she told me to “cook” the kaya and skip the hours of stirring. So, I’ve simplified the process, and my kaya recipe below takes just 30 minutes.

Thanks to modern kitchen appliances, the texture comes out silky smooth, and the taste is as close as I can get to the kaya my aunt used to make. If my late grandmother could taste this kaya, I’m sure she’d be so proud of me. It’s sweet, creamy, aromatic, and without any lumps—simply decadent.

Give my kaya recipe a try, and soon you’ll be spreading this delicious jam on toast to make your very own Kaya Toast—you’ll be hooked in no time! Don’t forget to check out my video guide and tips below to making the perfect kaya!

Ingredients You’ll Need

• Coconut milk – I recommend using fresh coconut cream and coconut milk if you can. For mine, I used Kara brand coconut cream and coconut milk.
• Cornstarch
• Eggs – Use room temperature eggs. If you forget to take the eggs out ahead of time, just pop them in some warm water for 5-10 minutes to bring them to room temperature in a flash!
• Pandan leaves – If you can’t find pandan leaves, pandan extract is a great substitute, though it won’t have that fresh aroma.
• Sugar – You can use cane sugar or white sugar.
• Water

Please refer to the recipe card at the bottom of this post for full details on each ingredient.

Secrets To Perfect Coconut Egg Jam

• The key to silky kaya is constant stirring. I always keep the heat low and stir constantly. The last thing you want is scrambled eggs in your kaya, so just be patient and keep that spatula moving!
• As for the eggs, you can totally adjust based on your taste. My aunt told me you can use anywhere between 3 to 5 eggs, so it’s really up to you. I personally like my kaya rich, so I go with 5 eggs. Also, I prefer my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the better for me!
• I’ve noticed that sugar in the USA tends to be a bit weaker compared to what we use in Malaysia, so you might find your kaya a little too sweet. Just adjust the sugar to your taste—don’t be afraid to cut it down to get that perfect balance!
• If you prefer a lighter color, you can use 50g of sugar for the caramel— I used 75g for that richer brown hue.
• When I make the caramel, I take it slow. I let the sugar melt into that beautiful golden brown color, and then I mix it into the kaya. It gives the jam the perfect richness and color.

Frequently Asked Questions

Other Recipes You Might Like

Kaya Toast

Banana Jam

Strawberry Jam

Pineapple Jam

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

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4.63 from 58 votes

Kaya (Malaysian Coconut Egg Jam)

By: Bee Yinn Low

Kaya (Malaysian Coconut Egg Jam) – Made with coconut, eggs, and caramel, this rich, aromatic jam is perfect for spreading on toast with a cup of coffee. It’s a classic Malaysian treat that’s both sweet and creamy, and definitely worth trying if you haven’t already!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 people

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Ingredients  

1x2x3x

• ▢ 4-5 eggs
• ▢ 200 g (7 oz) sugar
• ▢ 1/2 cup coconut cream
• ▢ 3/4 cup coconut milk
• ▢ 3 pandan leaves, tie into a knot
• ▢ 1 1/2 tablespoons cornstarch
• ▢ 1 1/2 tbsp water

Caramel:

• ▢ 50 – 75 g (1¾ – 2¾ oz) sugar

Cook ModePrevent your screen from going dark

Instructions 

• Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
• Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
• In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
• Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.

Video

Notes

• The key to silky kaya is constant stirring. I always keep the heat low and stir constantly. The last thing you want is scrambled eggs in your kaya, so just be patient and keep that spatula moving!
• As for the eggs, you can totally adjust based on your taste. My aunt told me you can use anywhere between 3 to 5 eggs, so it’s really up to you. I personally like my kaya rich, so I go with 5 eggs. Also, I prefer my kaya to be thicker in texture— I’m not a fan of that “watery” kaya that makes my toast soggy. The thicker, the better for me!
• I’ve noticed that sugar in the USA tends to be a bit weaker compared to what we use in Malaysia, so you might find your kaya a little too sweet. Just adjust the sugar to your taste—don’t be afraid to cut it down to get that perfect balance!
• If you prefer a lighter color, you can use 50g of sugar for the caramel— I used 75g for that richer brown hue.
• When I make the caramel, I take it slow. I let the sugar melt into that beautiful golden brown color, and then I mix it into the kaya. It gives the jam the perfect richness and color.

Nutrition

Serving: 10people, Calories: 199kcal, Carbohydrates: 27g, Protein: 3g, Fat: 9g, Saturated Fat: 7g, Cholesterol: 65mg, Sodium: 28mg, Fiber: 1g, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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