Homemade Caramel Kaya (Coconut Jam)
A rich, homemade caramel kaya, also known as coconut jam, perfect for spreading on toast or using in desserts.
40m4Servings
Nutrition
445kcal
8gProtein
65gCarbs
18gFat
Ingredients
KAYA MIXTURE
Eggs
4 whole
Sugar
200 g
Thick Coconut Milk
250 ml
CARAMEL
Sugar
50 g
Water
2 tbsp
FOR FLAVORING
Pandan Leaves
3 pieces
Instructions
1Prepare Kaya Mixture
5m
5mAdd Eggs
Crack 4 eggs into a large bowl.
Add Sugar
Add 200g of sugar to the eggs.
Add Coconut Milk
Pour in 250ml of thick coconut milk.
Mix to Combine
Whisk the ingredients together until the sugar is fully dissolved and the mixture is well combined.
2Make Caramel
15m
15mAdd Sugar to Pan
Add 50g of sugar to a small non-stick pan.
Heat Sugar
Heat the pan over medium-low flame. Allow the sugar to melt naturally without stirring until it turns golden brown.
Add Water
Carefully add 2 tablespoons of water to the melted sugar. It will bubble vigorously.
Dilute Mixture
Shake the pan gently to dilute the caramel mixture. Be cautious as it will splatter.
Pour Caramel
Once the caramel is a deep golden brown, remove the pan from heat and carefully pour the caramel into a heatproof bowl.
3Cook Kaya
20m
20mHeat Kaya Mixture
Pour the kaya mixture into a non-stick pan and heat over a small flame.
Stir Continuously
Stir the mixture continuously until it starts to thicken, which should take about 10 minutes.
Add Caramel
Gradually add the prepared caramel to the kaya mixture while stirring.
Add Pandan Leaves
Add 3 knotted pandan leaves to the mixture.
Press Pandan & Stir
Press the pandan leaves into the mixture and stir for another minute to infuse the flavor.
Remove Pandan Leaves
Remove and discard the pandan leaves.
Cook Until Thick
Continue to stir non-stop until the mixture thickens to a smooth, pouring consistency. This may take about 15 minutes.
4Finish and Store
5m
5mPour Out Kaya
Pour the finished kaya into a clean container or jar.
Cool Completely
Allow the kaya to cool completely at room temperature.
Store
Once cooled, store the kaya in the refrigerator.
Tips
Stirring continuously while cooking the kaya is crucial to prevent it from burning and to achieve a smooth texture.
The caramelization process can happen quickly; watch the sugar closely to prevent it from burning, which will make the kaya bitter.
The pandan leaves add a wonderful aroma and subtle flavor to the kaya. Ensure they are well-knotted to prevent them from unraveling.