Simple Kaya

by Sjaiful A. on Thu, September 06, 2012

When we made this kaya ( egg coconut jam ) in our office, we were so excited. Although we had to wait for a couple of hours, man…it was worth it. Creamy and sweet, spread on hot toast, this definitely satisfied our growling tummies!

so rich, it's like liquid gold...

Serves 10 people

This thick and rich kaya is great eaten with blocks of salted butter on top of thick toast.

This is quite a generous recipe, we ended up filling 10 small yogurt tubs with it so halve the ingredients if you don't want to make too much.

Foodster's Verdict

Simple Kaya


  • Preparation
  • Total
    2hour 10minutes
    2 litres Coconut Milk
    7-8 cylinders/blocks of Gula Melaka ( 1.5 kg of Palm Sugar )
    2 Cups Water
    20 Egg Yolks
    8 Tbs Corn Flour
    1 Tbs Sugar

1. Melt the gula melaka with sugar and cook until it turns into a thick syrup.
2. Pour in coconut milk, stir well and bring to boil.
3. Switch off the flame and let it cool for 30 minutes.
4. Once cooled, add yolk a little at a time, whisking gently while you're doing this to avoid scrambling the eggs.
5. Mix corn flour with water and add it to the egg mixture..
6. Once you've combined all the ingredients together, switch the flame on again and bring it to boil once more. When it starts to boil, lower the heat and cook until it thickens. This will usually take a couple of hours.