📝 About This Recipe
Kaya is a soul-warming custard jam that defines the traditional kopitiam breakfast culture of Malaysia and Singapore. This luscious spread is crafted from a rich emulsion of coconut milk and eggs, infused with the haunting, vanilla-like aroma of fresh pandan leaves. Slowly slow-cooked to a velvet-smooth consistency, it offers a perfect balance of creamy sweetness and deep caramel undertones.
🥗 Ingredients
The Custard Base
- 5 pieces Large Eggs (at room temperature)
- 200 grams Granulated White Sugar
- 400 ml Full-Fat Coconut Milk (high quality, preferably fresh or canned without thickeners)
- 6-8 pieces Pandan Leaves (washed and tied into a knot)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
The Caramel (For Color and Depth)
- 50 grams Granulated White Sugar (for caramelizing)
- 1 tablespoon Boiling Water (to stop the caramelization)
👨🍳 Instructions
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1
In a large mixing bowl, gently whisk the eggs and the 200g of sugar together. Do not over-beat; you want to dissolve the sugar without creating excess air bubbles or foam.
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2
Slowly pour the coconut milk into the egg mixture while whisking continuously until the liquid is homogenous and pale.
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3
Strain the mixture through a fine-mesh sieve into the top pot of a double boiler. This ensures a perfectly smooth jam by removing any undissolved egg chalazae.
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4
Add the knotted pandan leaves and the salt to the mixture. The leaves will release their fragrance slowly as the jam heats.
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5
Set the double boiler over medium-low heat. Ensure the bottom of the top pot does not touch the simmering water below to prevent the eggs from scrambling.
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6
Cook the mixture for about 30-40 minutes, stirring every 5 minutes with a whisk or spatula. The mixture will gradually thicken into a thin custard.
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7
While the custard is cooking, prepare the caramel. In a small heavy-bottomed saucepan, heat the 50g of sugar over medium heat until it melts and turns a deep amber color.
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8
Carefully whisk the boiling water into the amber caramel. It will sputter, so stand back. Stir until smooth, then remove from heat.
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9
Slowly drizzle the caramel into the thickening kaya mixture in the double boiler, stirring constantly. This gives the Kaya its iconic golden-brown hue and a hint of toffee flavor.
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10
Continue cooking and stirring for another 15-20 minutes. The Kaya is ready when it is thick enough to coat the back of a spoon and holds its shape slightly.
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11
Remove the pandan leaves and discard them. If the texture looks slightly lumpy, use an immersion blender for 30 seconds to achieve a commercial-grade silkiness.
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12
Allow the Kaya to cool completely at room temperature; it will thicken significantly as it cools. Transfer to sterilized glass jars and refrigerate.
💡 Chef's Tips
Always use a double boiler; direct heat will cause the eggs to curdle and ruin the texture. If you cannot find fresh pandan leaves, use 1/2 teaspoon of Pandan extract, though the flavor will be less complex. For a 'Hainanese style' Kaya, cook the caramel slightly darker to achieve a deep brown color and more bitter-sweet notes. Store in the refrigerator for up to 2 weeks, as this recipe contains no preservatives. If the jam separates after refrigeration, simply give it a vigorous stir before serving.
🍽️ Serving Suggestions
Slather generously over thick-cut white toast with a cold slab of salted butter for the classic 'Kaya Toast'. Serve alongside soft-boiled eggs seasoned with dark soy sauce and white pepper for dipping. Use as a filling for fluffy steamed buns (Mantou) or as a layer in a sponge cake. Pair with a cup of hot Nanyang-style black coffee (Kopi-O) or Teh Tarik. Spread on crackers or digestive biscuits for a quick afternoon tea snack.