Kaya Jam (Coconut Jam)

Name: Kaya Jam (Coconut Jam)
Total time: 900 s
Yield: 1 batch
Cuisine: British
Ingredients: 200 ml Coconut milk; 3 Eggs; 1/2 tsp pandan emulco; 60 g Brown sugar; 60 g White sugar; 2 tbsp Water

William @moonie1989

Kawasaki, Japan

One of my favorite jams! I love spreading it on toast with a knob of cold butter. It’s a staple breakfast item in many Southeast Asian countries, such as Malaysia and Singapore.

William @moonie1989

Kawasaki, Japan

One of my favorite jams! I love spreading it on toast with a knob of cold butter. It’s a staple breakfast item in many Southeast Asian countries, such as Malaysia and Singapore.

Saved

Ingredients

15 min

1 batch

200 mlCoconut milk
3Eggs
1/2 tsppandan emulco
Caramel base
60 gBrown sugar
60 gWhite sugar
2 tbspWater

Saved

Steps

15 min

1

Combine white and brown sugar with water in a saucepan. Heat gently to caramelise.
2

You can adjust the sugar ratio to your liking and experiment with different types of sugar. The purpose of caramelization is to add depth and complexity to the jam.
3

Warm the coconut milk separately, this step is done to prevent adding cold liquid into hot caramel which causes splatter.
4

Once sugars are caramelised, pour in the warm coconut milk and stir until smooth.
5

Beat the eggs in a bowl. I added a 1/2 tsp of pandan emulco here, if you don't have it you can skip it. Original coconut jam are tasty too.
6

Slowly pour the hot mixture into the eggs, whisking constantly to temper.
7

Return everything to the saucepan. Cook over the lowest heat, stirring gently, until thickened. Important note: use the lowest heat you can, it will curdle very easily! Which still can be saved if you have a blender. You can try bain marie too but it will take longer time, maybe 30 minutes.
8

It should thicken like pastry cream, in which once chilled will further thicken to a jam like consistency. It should coat to the back of a spoon and when you draw line on it, it stays clear

Tips

For a smoother texture, you can strain the kaya before storing. If it curdled, you still can blend it until smooth then strain it. It should last about a week in the fridge stored in a sterilized jar or container.

Saved