Pandan kaya quick & easy recipe 班兰咖椰醬

Pandan kaya is a coconut egg jam, widely eaten as a spread over toasted bread, soft buns, and as a cake filling or topping. It has a smooth texture, is creamy and rich tasting, made primarily with coconut milk & eggs, subtly flavoured with pandan juices, and sweetened with sugar.

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Today, I’m updating my easy và simple recipe for making Nonya pandan kaya or pandan coconut jam.

Kaya or coconut jam needs no introduction if you live in South East Asia, especially in countries lượt thích Singapore, Malaysia, & Indonesia.


I’ll be using both names, kaya và coconut jam interchangeably throughout this post so both will sound equally familiar lớn you.

Kaya is a coconut jam we love khổng lồ slather on toasted or steamed slices of milk bread as a staple for breakfast or a mid-afternoon treat.

Its also highly favoured as a filling in local desserts lượt thích pandan kaya cake và pandan egg tarts, just to lớn name a few ever-popular Singaporean treats.

Watch this recipe in kích hoạt on a video clip tutorial for making kaya butter steamed buns created by the talented people at cốt truyện Food Singapore.


Save for Later:Nonya Pandan Kaya (Coconut Jam) sạc pin this on Pinterest

What is kaya?

Though popularly thought of as a jam, nonya pandan kaya is essentially a soft but thick curd or paste-like spread.

Its a cooked custard made with eggs, sugar, coconut milk & pandan juice.

Pandan juice is the juice obtained from the tropical plant pandanus amaryllifolius, a tropical plant used in many cuisines for flavouring foods, especially desserts and cakes.

Homemade pandan coconut jam is very easy khổng lồ make from scratch. It can be smooth or slightly curdled when cooked.

We love it for its sweet, rich & creamy coconut flavour. It’s made primarily with coconut milk and eggs, flavoured with pandan juice, and sweetened with sugar.

It’s also commonly referred to lớn as srikaya or serikaya.


The colour of your coconut jam depends on the colour of the egg yolks, the amount of pandan juice, types of sugars used, & the extent of caramelization.

Nonya kaya is light green in colour. Hainanese kaya uses caramelised sugar, has a toffee colour, and is often sweetened with honey.

How to enjoy kaya or coconut jam as a treat

Whenever I feel inclined for a light, delicious snack, I most enjoy kaya when thickly spread onto warm toast with slabs of cold butter or melted peanut butter.

What I just described is a local snack known as kaya butter toast or simply kaya toast. On toast, kaya’s sweet creamy flavour goes well with cheese slices as well as peanut butter.

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We also spread it on cream crackers and plain biscuits.

And if you love it sweet and simple, there’s absolutely nothing to stop you from taking in spoonfuls of it right out of the jar! Just as you would peanut butter or ice cream!


It’s easy to lớn get commercially produced kaya spreads off the shelf in grocery mini-marts & supermarkets.

If you enjoy kaya with more of a ‘homemade’ taste, you can also buy those produced and sold by specialty bakeries và confectionary shops.

As easy và convenient as it is to lớn buy ready made kaya, I always enjoy making kaya at trang chủ as it’s easy and simple.

It does take some patience and time to cook since you’ll need to cook the mixture gently using a double boiler.

How to lớn cook this

Like all custards, kaya or coconut jam needs to to be cooked gently. The aim is khổng lồ get the kaya to lớn a smooth texture without too much curdling.

Slight curdling is almost unavoidable with homecooked kaya, but a quick blitz in a food processor or immersion blender will get it all smooth!

Kaya is best cooked using indirect heating like a double boiler or bain marie. Because we’ll need lớn whisk the kaya mixture regularly as it cooks, a stove-top double boiler is ideal.

This method works best so that we can see & gauge the texture of the coconut jam as it cooks. This will help us avoid overcooking the kaya.

The aim is lớn get a cooked, curd-like custard with a smooth texture that isn’t too curdled.


What you’ll need khổng lồ set up a double boiler

A double boiler is very easy to lớn set up in your kitchen. You will need:

A medium-sized pot which can hold about 3 to lớn 4 litres of water.A medium-sized heatproof metal or glass mixing bowl which can sit snugly over the rim of the pot.

The base of the mixing bowl should sit inside the pot, above the water màn chơi in the pot. The base should not come into liên hệ with the water when the water is gently simmering.

Set the water-filled pot on your stove-top heating element, start at low to lớn medium heat. Bring water khổng lồ a gentle, continuous simmer.

Set the mixing bowl containing the kaya mixture over the pot, và stir the mixture frequently with a whisk as it gently cooks.

The kaya will start lớn thicken, get sticky and curdle as it cooks, so frequent stirring with a whisk will help smoothen the texture.

Remember lớn keep the heat low throughout the cooking time!

Once the kaya is cooked to the consistency of a soft curd or thick paste, it is done. Bear in mind that it will firm up slightly as it cools.


this recipe

How to lớn get your kaya smooth?

I have cooked coconut jam on many occasions. Yet, in spite of my best efforts, I can sometimes inadvertently kết thúc up with an overly curdled or lumpy texture.

Now, I don’t know about you, but this really annoys me. I love kaya smooth and glossy – we eat with our eyes after all!

If this happens to you, I’ve got the simplest fix. Give the cooked coconut jam a couple of quick pulses or blitzes in your food blender, or with a handheld immersion blender, until its không tính tiền of lumps và smooth!

That’s it! Easy peasy!

Ultimately, making your own homemade kaya is ensuring that it has much less preservatives, artificial flavourings, colourings & reduced sugar. So, I do hope you’ll try this và enjoy!


Check out these other pandan & coconut treats you can try:

Tried this recipe? I’d love to lớn see! Remember to nội dung your pics on Instagram và tag