How to Make Kaya Coconut Jam | PART 1 | Hainanese-style Kaya | Malaysian & Singaporean Recipe

[@hongtan3699]

I'm Malaysian in Melbourne. I coincidentally found ur kaya recipe yesterday afternoon, n made it last night with no time to be wasted. I felt so proud of myself that finally I am able to cook perfect kaya for my family,thx Adam, I will keep ur recipe forever

[@philipraymond7135]

Hello Adam. Thank you so very much for this recipe and your guidance. The kaya was just lovely!!! I believe my mother would have been rather proud. Mother used to make this for us when we were young and I loved it. Now, 50 years later, I’ve managed to recreate it with your guidance and what delightful memories it has invoked! Thank you from the bottom of my heart! Philip

[@chubipower]

I don't think I've ever heard anyone say they don't like kaya after trying it. Best jam ever! Kaya toast all day every day!

[@bethanyhensley2958]

Allergy to eggs so this is definitely not my thing.

[@collinb3371]

@@bethanyhensley2958 Did you try it though?

[@stevethea5250]

@@collinb3371 why does it need egg

[@euniceliciousTV]

Hi Adam, I am Eunice, I discover your channel 5 mins ago. I like the way you explain the process, it is very calm and clear. Good work! I am becoming your little fans now from Malaysia

[@wnose]

Adam, I've made kaya with the egg yolks only and I've found that it reduces the cooking time considerably - whites are mostly water anyway. Also, I had a problem with lumpy kaya but once I kept the temp below 180F then it came out nice and smooth.

[@dasargilamauloeapa]

excuse me may I asking some question ? how many time used for making one batch without or within egg white ? this is double pan methode, slowly cook and long process ?

[@wnose]

@@dasargilamauloeapa Try it and measure. I guarantee batch with egg white will take at least 4 times longer than batch with egg yolk only.

[@floratok2968]

Thanks for showing this authentic Hainanese Kaya. Kaya toasts with Malaysian style half boiled eggs is my favourite breakfast. Your method of adding the caramel at the end must be the secret elixir to Hainanese KAYA! 💖

[@NoWrongInBeef]

Maaaaan. This brings back memories of my mum and grandmum spreading this on my toast years ago. Thanks for the video, Adam!

[@Apocalypz]

Never heard of this; never seen it made or tasted it. Looks like the most delicious decadence one could eat!

[@sy20777]

Apocalyps super delicious

[@mikemalachy]

Thanks. Just discovered you today. Shout out to another Hainanese brother! My Mom used to make this.

[@lowkwanwong3959]

Oh yes! This is how my family makes kaya. It's the smooth & silky type. It's so much better than the thick grainy type. Thanks Adam😊

[@bathofboilingwater]

Finally got around to making it and everyone loves it!! My mom never made it with caramel so it took it another level and so much more coconutty with the cream instead of milk. Thanks from one Haianese to another!

[@kimyeetan7248]

oIJI

[@janesjliu]

Wow...great memories of having Kaya back in S'pore. My mom always made Kaya and love eating with toasted bread. Thanks for your video Adam. Stay safe!

[@bethanyfung4430]

You are really clearly in your steps and process love it!

[@suryasegeri2683]

Finally I found one how to make *Kaya* .... Thank You so much....

[@huangwencong]

Adam is like the Bob Ross of the cooking world.

[@kateymateymusic1]

This was a favourite when we lived in Singapore. Everytime our friends come and visit from Singapore they bring us a jar, but I’m interested in trying this in my thermomix!

[@vmparakkat64]

I love watching your videos because of your little vignettes and stories that are behind your recipes and because you make everything look doable!😃

[@ernestkj]

My granny is from Malaysia, this recipe is pitch perfect to the very last bit! As a kid, I would wait by the side while granny finishes pouring the kaya into jars and I can have that pandan leaves with kaya on it! it's better that way than on toast! lol

[@soniatayco9311]

Wow...thank you for sharing your hainanese kaya recipe..

[@swapnilt]

Love the way you explained it , I am gonna try this at home !! Lots of Love from India !!

[@ActualRealKayamariOfficialVEVO]

I have to say watching this video and reading the comments was an experience as someone whose name is kaya

[@warrenlauzon5315]

I made this a while back, and a stand mixer on low speed works quite well for mixing the eggs and sugar. Hard part here in the US is finding Pandan, finally found some Pandan extract which seems to work fine, though probably not as good as fresh.

[@barcode6283]

Your video is so relaxing... I'll gonna try it definitely! Thank you so much!

[@recipesforourdeardaughters6340]

Great! Always wanted to know how to make this, as the store bought kinds just don't give you that being in Malaysia feel. Thanks!

[@dineshdesikan143]

Hi Adam, love the channel! I was wondering how long does the Kaya last? (assuming its not eaten within days lol)

[@ghifariabi]

Your recipe looks great Adam. Gonna try it soon. Thx for sharing

[@GauthamVishnu-x7p]

Hi 👋 nice 👍 vid Adam I am from uk 🇬🇧 and I love 🥰 Kaya it is one 1️⃣ of my favourite ❤️ jam and you know Singapore 🇸🇬 is more famous for it than Malaysia 🇲🇾 I have had so many driffnt brands of this and I like ❤️ the green one ☝️ more then the brown one ☝️ but nice vid and question for you do you like ❤️ the green colour one 1️⃣ or the brown colour one

[@sophie3howl]

I never knew thought it’s so easy to make kaya jam 😲

[@selvashanthambaskaran5627]

The best jam ever for a toast to begin the day afresh is "THE KAYA" from our Native malaysia

[@ricksiew9085]

I attempted for the first time 10 days ago and the kaya turned out beautifully to my surprice. The best recipe - no need to sieve or use the blender by others - yet still smooth and silky. Must be the technique by Adam - slow stirring. Many thanks Adam!

[@chauhanneha]

I have doubt .. butter used is salted or plain ??

[@gracebock2900]

Ooo Adam authentic Hsinanese kaya!!! Failed in my few attempt making kaya.THIS is a must try for me,I'm Hainanese!!!😁😁

[@aderamsey2876]

Gosh this reminds me of homemade kaya jam in Kopi Tiam shop in my hometown. I miss it so much 😭♥️

[@Surferchick90265]

This stuff taste and smells absolutely DELICIOUS!!!

[@s90598]

Thanks Adam for the recipe. I like to make fresh food for my family.

[@trevorjoshua]

The lovely smell filled the whole kitchen. Love it, thank you. I do have a slight problem though. When I poured the caramel into the kaya and stirred, little white lumps appeared. It looked like hardened coconut, not sure. I dont know where I went wrong. So I sieved the kaya. OK

[@lizz6071]

Thank you for the recipe! Do you think I can replace the sugar with monk sugar? For a keto version. :)

[@rickysteven1990]

I buy this from the Asian Markets . Love it!, So does my son !

[@veronikasalim8586bl]

Wow i always look for this recipe thanks Adam.. ✌

[@NobodyLaw]

Hi Adam, would you recommend using Pandan Extract instead of pandan leaves? Thanks!

[@letseatmalaysian6378]

I love Kaya, both types, but although I get the texture right, I just can't replicate the flavour of the real thing that I used to get in Malaysia. Perhaps it is having to use tinned coconut cream. I use Chef brand as I think that is the best but I would love to hear what other people use. Luckily in Perth, it is just warm enough during winter for our pandan plant to survive, so I always have fresh pandan leaves available.

[@hoyuejing]

kara brand seems to be the most popular tinned coconut cream and possibly closest to fresh santan. you should be able to get it in your local asian grocer. good luck!

[@chefcscreations]

The Chef brand doesn't have enough coconut in it. Aroy-D brand was the winner when ATK tested the best coconut milk out there. Look for coconut as the first ingredient. Some brands have water as the first ingredient 👎. Another brand I like is Thai Kitchen. I believed they're at least 60% coconut while most are only 15-25%

[@habiruby7749]

Instead of adding caramel, we usually use palm sugar...not only it give the sweetness it also add the brown color to Kaya Then we eat it with sticky rice😁😁

[@dolan-duk]

The unique flavour from good quality palm sugar would be even better than caramel IMHO!

[@AlessandroSantise]

I will try to do it. If put hot caramel on top of the mixture the eggs in it won’t coagulate?

[@collinb3371]

I couldn't get it to thicken. I cooked it for about 1h 45min at 180 F. I used the exact same coconut cream too. Tastes amazing but it's more of a syrup than a jam.

[@FlorenceGohMeiYuen]

Love this channel

[@ylainebancairin6956]

So yummmyyyy.. 1st time i tried when im in singapore😊😁😬 until now im still craving for kaya.. But i don't think we have here in the philippines

[@susietoh6811]

Hi, I made very tasty kaya yesterday following your recipe. But I think I did not control the heat so well and my kaya turned out a bit runny. Do you have suggestion how I can salvage them? I tried adding more coconut cream last night when I noticed the runny texture but this morning it is still so even after 12 hours in the fridge. Can I add some corn flour to it? It's such a waste to throw them away because everyone loves the taste.

[@alvinee3882]

Love your videos! By the way, if you wanted to make the more pandan-y version, how would you modify this recipe?

[@adamliaw]

Don't add the caramel, but juice the pandan leaves and add the pandan juice instead of the leaves.

[@alvinee3882]

Thanks!

[@selvashanthambaskaran5627]

Tqvm adam...have a great day....reason for u to use a high based pan?

[@heenakhan7298]

Very yummy and awesome recipe sir ..but I can't find pandaan leave in india so can I make without it? I want to make please tell me any subtitles. thnks

[@janeheng490]

Hi Adam, May i know can i use fresh coconut milk ,which is squeeze from 1 coconut? Instead of using the can coconut cream.

[@paygelian]

Looks delicious

[@alexkim7270]

Wait. Adam is Malaysian? Woo-hoo!

[@ccxp1988]

Can you teach the pandan version too?! Lov the detailed video

[@amy21106]

I haven't got any pandan leaves near me is it ok to use pandan extract instead?

[@gchow6009]

You can use pandan extract or paste. You can also use vanilla if you can’t find pandan extract. Outside of Southeast Asia, pandan leaves are sold in the frozen section.

[@beeeboop9075]

Ahh ive had a craving for kaya toast since I came back from studying in Singapore last year, but I live in an area where fresh pandan leaves aren't really available.. Does anyone have any tips for subs? Thanks for the great videos I always learn a lot!

[@UltraHanisah]

Hi Maja! You may try to find pandan extract in a asian store near you. You may find pandan infused coconut cream/cream powder as well. However, in a pinch the pandan is not necessary, you may opt it out. Hope this helps xoxo

[@yuhanguo382]

Hey. Adam. Thank you so much for share. You know what. I’m now open a restaurant in Hainan. How I wish can invite you to come here. I wanna try your recipe so so bad. About this kaya jam. Can I use coconut oil instead of butter in the process?

[@monvaldez]

Hi Sir!! Is it possible to get the original recipe that you have in the link? :( It’s not accessible atm and I succeeded before w that recipe thank you

[@huangwencong]

Can I mix some gula melaka in too?

[@halbudy]

Hi Adam... could you tell me how many hours the process we need to make a kaya? Thank you

[@paprikac1l4ntr0]

Totaly agree with your suggestion about cracking the eggs 👍👍👍 Question Chef : can i use gula jawa for substiture granulated sugar ? If thats ok..am i still have to used butter? Thank you very much 🙏

[@malayrojak]

Hi Adam, assuming this actually lasts in my house, long will will it keep in the fridge? Thanks for posting!

[@adamliaw]

It can keep in the fridge for months. But it never lasts that long!

[@malayrojak]

Adam Liaw Thanks mate!

[@jennylim6404]

Just wondering how long is the process of: 1) stirring the mixture and 2) the actual cooking process??

[@KristinLagman]

Yum! Thanks for posting!

[@bryanttey6316]

hey adam how long can the kaya last on the shelf?

[@moomoopuppy5810]

I bought some yesterday and it's pretty good. Im sure the homemade stuff is the best. I do Iike the strength in the flavor of the Filipino coconut jam that is very concentrated in flavor and is more like coconut caramel. I have Pandan extract gel. How many drops would equal one leaf?

[@jek__]

This channel makes me think I accidentally left Starbound open in the background, the music is nice

[@sashennaidoo3747]

This recipe seems like it could be made Sous Vide. How long and at what temp would you hold the mixture (eggs, sugar, pandan and coconut cream) at?

[@adamliaw]

No idea. But you need to reduce the jam, not just set the eggs, so I wouldn't make it sous vide.

[@iam_nick]

thank you for the recipe!

[@loveyourshiela5878]

How long can you keep a bottle of Kaya? I will be selling some.

[@_MSD75_]

can you preserve this like fruit jam by water bathing, if not how can you preserve it?

[@physalislye5540]

How much is the coconut cream needed?

[@1tinac]

How long does it last in refrigerator?

[@xk4526]

Adam, what temperature are we tryna get that caramel before putting the butter in?

[@3NOM4NOM]

Cuong Tu Not sure for exact temp but when your caramel looks ready and is dark amber, that's when you add the butter.

[@adamliaw]

Yes, you're right. It's not about the texture of the caramel. It will all dissolve in the kaya anyway. Just look for the colour you want.

[@LimQingQing]

How long will the kaya stay good in the jar if it's put in the fridge? How if it's not fridged?

[@visualsbysanga5523]

Sofia Limantara 2-3 days at room temperature 2weeks or so in fridge

[@marlousalvador6960]

Hey Adam what’s the measurement on the sugar?

[@chauhanneha]

Can anyone tell me butter used is plain or salty ?

[@aldenmanalac4656]

How to store this kaya and how long can it last?

[@eric.loves.to.fish1]

What's the purpose of adding butter...I couldn't hear the reason that he mentioned. TIA

[@patrickcarroll7185]

Sorry to be the one to ask but is there substitute for the pandan leaves??

[@rickysteven1990]

Patrick Carroll thanks for being the one to ask 👌😁

[@adamliaw]

You can leave it out, or you could add a vanilla bean instead. The taste of pandan and vanilla are not the same, but they are similar on a molecular level. Pandan is sometimes called "the vanilla of Southeast Asia".

[@patrickcarroll7185]

Adam Liaw Thanks Adam, I'm going to give this a go with vanilla bean!!

[@brianvictor68]

Adam Liaw Very good with crepes and bananas poached in coconut milk. Thanks.

[@flipballaz93]

why do western people always want to deviate from the recipe? every damn oriental recipe video i see western people asking oh can I use soya milk instead of milk? or some shit like that. Just OMG stop with this bullshit

[@md91soriano]

Hi Adam, can I use brown sugar or muscovado?

[@adamliaw]

Yes, but the flavour will be very strong. Perhaps overpowering.

[@hezeljudah9618]

How much sugar can I reduce without messing with the texture? Not a big fan of sweet stuff.

[@KuroShinzo]

Can i use vanilla when i can buy pandan in where i live?

[@gchow6009]

You can use vanilla for your kaya. When I was in Singapore, I saw a few different flavor kaya and vanilla is one of them.

[@novcabrera471]

Thats also my faveeee

[@hesh2892]

you didnt say ..how long to keep it on flame

[@maggieloh1989]

Help tried your recipe but it always turn out in one lump. I tried stirring it longer before double boil and tried lowering my fire but the result still the same. What could be the possible error in the process. I’m not using whisker spoon and using less sugar. Hope to hear from you soon. Thanks! 😞

[@adamliaw]

I'm not really sure, Maggie. I've never heard of kaya turning into a lump before. Are you stirring it on the heat while you cook it? How much less sugar are you using? Anything less than about 600g will not work for 10 eggs.

[@maggieloh1989]

Hi Adam, tried again is not one big lump but the whole pot result in small lumpy small pieces instead of the liquid jam form. But the taste is still just like kaya.What is the time or when should I know that the kaya is ready? Could the result be over cooked?

[@thecook8964]

Someone on this blog, said don't let it go above 180 degrees

[@Levintagee]

How long does it keep in the jar for?

[@visualsbysanga5523]

Levintagee 2-3 days room temperature 2 weeks or so in fridge

[@htoner235]

If I sterilise the jars how long would this keep?

[@spd3ictpro]

Kimbo Slice i was about to ask the same question.

[@tamandua5772]

Xin cảm ơn bạn rất nhiều. Tôi ở Việt Nam, quê hương tôi có nhiều dừa ngon và đẹp, gia đình tôi làm mứt dừa non từ cơm dừa non. Tôi đang tìm kiếm xem ở nước ngoài có sử dụng mứt dừa không thì tôi tìm thấy video của bạn. Quê hương tôi làm mứt từ thịt dừa non với đường. Hôm nay tôi tìm thấy video của bạn về cách hướng dẫn mới, thật sự cảm ơn bạn về sự hướng dẫn tỉ mỉ, tôi sẽ làm món này. Chúc bạn luôn được khỏe, nhiều may mắn !❤

[@dasargilamauloeapa]

this recipe using whole egg ? how about the egg white, it wouldn't clumps ?

[@ToryuMau]

... Doesn't matter which country it is, Grandma's jam is best jam. >):^]

[@stuarts7188]

How long will it keep? Do you store it on the shelf or in the fridge?

[@suffianjohan1701]

Kaya needs to be stored in the fridge. It would get spoil really fast in room temperature because of all the eggs and coconut milk in it.

[@khchong8541]

Oh my, you place your recipe books beside the stove...

[@sdqsdq6274]

no wonder the darker kaya sold in store always taste better , its the caramelize sugar , the secret , lol

[@FlorenceGohMeiYuen]

Well recorded video

[@anniee6616]

trying to imagine what it would taste like.. I imagine rather like caramel.

[@scheepalicious]

There's an easier way to do this. Just use the egg yolks.

[@flcga123]

600grams of sugar?!

[@adamliaw]

I'd recommend more. I usually make it with 750g. That's about on par with any jam.

[@wokworld4808]

Another version without pandan leaves kzbin.info/www/bejne/eaXTiYWLq7pjpbs

[@paulakreinberg1448]

it's like curd, with coconut fat instead of butter...

[@gadiscancer9871]

Indonesian sub please :)