Homemade kaya (Malaysian coconut egg jam)
Silky, golden coconut and egg jam, slowly stirred over steam, for spreading on toast or stirring into warm rice.
- Time1 hr 15 plus cooling
- LevelMedium
- Costabout £0.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the eggs and caster sugar in a heatproof bowl until the sugar has mostly dissolved. Do not whisk in too much air.
- 2
Stir in the coconut milk, chopped palm sugar, pandan extract and salt. Strain through a sieve into a clean heatproof bowl.
- 3
Set the bowl over a pan of gently simmering water, not touching the water. Stir slowly and constantly for 20 minutes.
20 min - 4
Keep stirring for another 25 to 30 minutes, turning the heat down if the sides start to set. It is ready when it is thick like soft custard and coats the back of a spoon.
25 min - 5
Stir in a splash more coconut milk if it feels stiff. It will thicken more as it cools.
- 6
Spoon into a clean jar, cool, then chill. Keeps 1 week in the fridge. Spread on toast or serve with soft eggs.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
