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Kaya (Malaysian Coconut Egg Jam) Recipe

Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Rich and aromatic jam which is perfect for toast and a cup of coffee. 

Course Condiment
Cuisine Malaysian
Keyword Kaya
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people
Calories 199 kcal



  • 4 or 5 eggs
  • 200 g sugar (7 oz.)
  • 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 tablespoons water


  • 50 - 75 g (1.5 - 2.5 oz) sugar


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

Use fresh coconut cream and coconut milk if possible. I used Kara brand coconut cream and coconut milk. If you like your kaya lighter color, use 50 g of sugar for the caramel. I used 75 g. My aunt told me that I can use 3, 4, or 5 eggs, so it's totally up to you. I like my kaya rich, so I used 5 eggs. I also like my kaya to have a thicker consistency instead of runny, as I don't like the "watery" part of the kaya making my toast "soggy."

Nutrition Facts
Kaya (Malaysian Coconut Egg Jam) Recipe
Amount Per Serving (10 people)
Calories 199 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 65mg22%
Sodium 28mg1%
Potassium 101mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 95IU2%
Vitamin C 0.5mg1%
Calcium 14mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.