Pandan Flavoured Coconut Jam | Kaya Pandan [Nyonya Cooking]

A sweet coconut milk spread also known as Kaya. It is very popular in Malaysia and Singapore. Kaya goes really well with bread and pastries.
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For Malaysians or Singaporeans, this sweet and creamy coconut jam or spread holds lots of memories. It has been around for ages. I remember my parents buying toasted bread with kaya for my sister and I. We would have it with a hot cup of Milo, a chocolate beverage. This bread is normally sold in coffee shops and enjoyed during breakfast and at tea time. Have it with teh tarik, coffee or any beverage of your choice, the deliciousness of this toasted bread with kaya never disappoints.
When trying out this recipe, remember not to have the heat on too high or the kaya will curdle. Many also commented that the kaya did not turn out as smooth as shown in the video. The trick to a smooth consistency is to keep stirring the mixture during the cooking process. If it still turns out lumpy, blend the mixture after it is ready.
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[@nyonyacooking]

❓❓❓Why is my kaya lumpy? I don't have pandan leaves, is that ok? How long does it last? Can I store it out of the refrigerator? More questions? 🤔Let me answer them here: www.nyonyacooking.com/recipes/kaya-pandan~Hy4APDjvfq-m FREE pdf to print, so you don't touch your gadgets with your oily fingers! 😉

[@aallpp55]

@Noorul 23 store in the fridge.

[@MYCARNIVORE]

Hi Grace, 1) I tried out your recipe and it was great. To avoid being lumpy, instead of stirring, I use low speed dough mixer (to stir) at every 10-15 minutes interval for 75 minutes, end result it turns out to be smooth, no lump. 2) Today I tried out the brown sugar instead of normal white sugar. The taste turn out to be so much better than the white sugar version. Just to share.

[@nyonyacooking]

Customer2007 Thank you for the notes and also for trying out the recipe. I really do agree that brown sugar may make the kaya taste even much better!

[@wanderingbutnotlost1144]

what's the shelf life of the coconut jam?

[@masaktv]

Wow this jam is our grandmother favourite's. I never even wonder how to make this jam before. We call it sarikaya/sarikayo in Indonesia. Its also one of the most common jam sold in any kedai kopi (Lapau) at my hometown in West Sumatra. Sometimes I feel overdose of this jam. Most of the breakfast menu and dessert use this jam. Roti Bakar Sarikayo, Katan Sarikayo, Tapai sarikayo, Sarikayo gula merah, etc. Thanks for the recipe!

[@rossy3lo]

Whoa, I'm Indonesian too n surprised by the variety of Sarikaya jam related food from West Sumatra. Nasi Padang and Sate Padang are very famous throughout Indonesia, while deserts and snacks from Padang (West Sumatra) never been exposed. But considering there are way too many variety of Indonesian dish n snack, the fact that lots of them never had the chance to get any kind of exposure is unsurprising n maybe expected. My favorite traditional snack from my province was never got the exposure that it deserved too. Sigh.

[@annabellasutanto9930]

Tried it, so delicious!!!! Better than the original non pandan kaya jam, i had a hard time blending the pandan leaves with so little water so i added more water than what the recipe calls for, it was too runny for my taste, the color didnt really come through, fortunately the pandan taste and scent were there. Mine came out lumpy but i used an immersion hand blender and it smoothed things out. 👍 10/10 recommends anyone who wants to make kaya jam to use this recipe!!!

[@rranjithadevi]

I have tried and I did not like the texture of it ( was lumpy ). Made a few adjustment to it on the second try 1. I added 2 extra egg ( depending on the egg size; mine was small in size ) 2. I stir it for nearly 1 hour and 15 minutes; not every 10 minutes but rather continuously - this gives a very smooth texture 3. I have added 2 tsp corn starch ( could use normal flour too ) 4. Once thicken , I off the heat and rest the mixture on the double boiler ( let it cool down slowly ) I have tried with and without pandan and both taste great :)

[@nyonyacooking]

Thank you Ahran! Well, it is not a must to use palm sugar :) You can use palm sugar and I believe it should smell more fragrant because palm sugar has a special sweet smell. It would fit too. It is less sweet too compared to white sugar. So, you might need to put more palm sugar but it really depends on how you want it. Just give it a try! Good luck!

[@nyonyacooking]

Thanks for the support! Very happy to know that you like it. I am currently on holiday but once I am back, will work on the next video :)

[@cosmic_riaction]

Kaya was by far one of my favorites while I was in Singapore! This video is so informative and I didn't think Kaya was this easy to make! I'll make some when I can and I'm so excited!

[@nyonyacooking]

Ria J Yes it is. You have to make it now and try it :D

[@nyonyacooking]

Totally get what you mean :) I rarely toasted bread when in Malaysia too but when I have the chance, I always do. I guess, because we grew up with it....we just tend to miss the taste.

[@nyonyacooking]

Hi Kornilow. Greetings all the way to Russia :) Thanks for finding this recipe useful. Yes, without pandan leaves is fine too. Just skip that part. I love the pandan flavour though, hence I added it. But if you cant find it, just don't let it bother you. It will be equally delicious too.

[@nyonyacooking]

Hi Karen, you did nothing wrong....it does get a little clumpy. All I did was breaking the clumps as I stir and if you want a smooth kaya, put it into a blender or use the hand mixer. :) Hope that helps!

[@nyonyacooking]

Thank you for trying out the recipe. :D So happy to know that you enjoyed the kaya and that it brought back delicious memories to you!

[@iamapple-mm3fi]

i enjoy making kaya (coconut jam) becoz i love sweets since then i watched ur video it made me happy that finally i can make my own and taste it in my own home.thank u and more recipe to come to watch becoz ur such a great in cooking.

[@housewings4016]

Thank you so much for your wonderful recipe. It is really easy to cook and the Kaya jam is very delicious.

[@muhammad96able]

i just tried it with coconut macaroons,and it taste like sooooo sweet.

[@ascw79]

Coming from Singapore staying in Sweden, no way I can get this Kaya here. Thanks to your recipe and i did this yesterday. Result - GREAT taste! There were other recipes that takes about 15mins to be ready but I think your method makes more yummy and I adopt yours! Fyi - I'm trying your char siew recipe now ... ;) Thank you so much!!

[@nyonyacooking]

Hi Angela, I know how you feel - trust me. Tasting kaya after sometime makes life so much wonderful, right? Hahaha. Thanks for trusting my recipe :) I hope you char siew turned out well too. Post a pict on fb and share with us!

[@sabrinakamarudin9719]

Studying abroad and far from Malaysia, its quite difficult to find kaya. I’ll definitely try this recipe 💚

[@ratnaelis8684]

Love you so much!!! You are a lifesaver!!! My ancestors were from Melacca and as a new generation Singaporean girl, I feel ashamed that there are so much I couldnt learn from them. And I feel its such a waste that as a Melaccan descendent, I do not know how to make some Malacca dishes, kuehs, etc. And I love cooking soo much!!! So thank you for your videos and keep making new Nyonya cooking tutorial videos please, shifu! :D

[@galuravincentcarlo]

i love this thank you for teaching how to make it, now i dont need to go to singapore before i can taste it again

[@nyonyacooking]

My pleasure. Good food are meant to be shared!

[@galuravincentcarlo]

your very right about that, thank you again looking forward for more upcoming dish from you keep it up, Im a baker and I made Kaya cupcakes it was a hit

[@nyonyacooking]

Will do....just stay tuned alright. Kaya cupcakes...yums...gotta post a picture and show me!

[@betje87]

Ohhh, I've been looking for this for years! I gave up, and suddenly today I was thinking of the coconut jam again and found this video! Thank you so much! I cannot wait to try it!

[@nyonyacooking]

Horray! Quickly try it just be careful and not let water get into the mixture when you cook :) Also make sure the mixture is throughly mixed before putting over the pot of water. All the best!

[@pattram.4652]

hi,,I live in Thailand ,,umm I like the kaya and I will try to cook very soon, so very good video,,thanks.

[@sharrenstevanietanaya9999]

I tried and succesfully done it...love the kaya so much...thanks for sharing this recipe 😍😍

[@nyonyacooking]

Yay! So happy that you are successful with this recipe too. 5 mini jars...wow! Enjoy them ;) Bak chang requires skills and lots of effort. I will be happy to add that in my request list. My mom use to make them when I was younger.

[@nyonyacooking]

Try using 3/4 tsp of custard powder and 3/4 tsp cornflour. Cook the rest of the ingredients on low heat and then add the mixture of custard powder and cornflour :) Hope that helps!

[@nyonyacooking]

Glad u enjoyed the recipe. OH guess what, in Malaysia, we do call it Serikaya as well. It is also widely available at any kedai kopi. Haha :D But wow....tapai and kaya..did I get it correctly? That's an interesting combination!

[@mushaakiss]

I just came back from Singapore where I tried Kaya for the first time and have had it for breakfast everyday while I was there! Im not sure if we have Pandan leaves here in Dubai because I miss it already! very addictive :-/

[@nyonyacooking]

+mushaakiss Totally feel you!

[@bunmukon1724]

mushaakiss you can buy pandan essense then.

[@anoobiscooking1193]

U can get d essence in tiny bottles n its d same. N its cheap. Dont fret.

[@wnose]

Hi, I suggest using yolks only to really, really cut down the whisking time.

[@matiusindarto]

Wow, just found your video. It's great to see the making step by step. Previously i made it by using only the egg yolks, now i know why i got a little jam 🙄🙈 . Next time I'll try to add that whole eggs. Thanks cik

[@nyonyacooking]

+matius indarto there are many different recipes out there. I have another family recipe which uses egg yolks only too ;)

[@annietay706]

I don know this young lady from Nonya receipe. she say her hometown is at malacca I know to see her because she alway smile and also i love her cooking receipe too i now trying nonya kaya hope can be success

[@nyonyacooking]

annie tay Good luck!! :D

[@KanaTenshi]

I love to eat Kaya,when I am young,espectialy my father make it,it is very yummy! but now, It just only can be my best memory!

[@nyonyacooking]

:) Glad kaya brought back your sweetest memory!

[@nyonyacooking]

Wahhhh....that is a very good idea! I should do it soon too...

[@stevefranklin9176]

Hi Grace. Try adding a little coconut milk to the sugar first to dissolve then the eggs at room temp. Love Kaya. Terima kasih, Chef Franklin.

[@shuh-wenyee6158]

Nice... Tried it and done!! Thanks a lot! Roti bakar kahwin is in Abu Dhabi!! 😊😘

[@nyonyacooking]

This delicious and sweet coconut jam tastes perfect on toasted bread. I love to start my day with Kaya bread and I hope that you will enjoy this simple recipe.

[@nyonyacooking]

***** It can be bought in Malaysia, I'm not sure if online. Try this recipe or maybe I should start selling this :D

[@alanalew]

***** In the US you can find kaya in large Asian supermarkets. A couple of them in Phoenix AZ carry different brands of kaya (imported from Indonesia).

[@iivy1818]

Love this vid! :D I subscribed :)♡

[@maryatiryandi6741]

i love it

[@chennamkulathbhaskaradas7590]

That was simply marvellous. I never imagined it would be so easy especially when i do have Dhavan pandan in our farm here in Kerala.

[@nyonyacooking]

I know right! I will make this again this week..hehe

[@amyli5875]

yum...I am going to make, but it seems too much refined sugar, can I replace it with honey?

[@nyonyacooking]

Wow...really?? Did they like it? What did they say?

[@mariasoo7412]

Fantastic I love it Simple to make such a quickie delicious jam

[@masaktv]

Yess tapai and kaya. We even have a tapai/tape sarikaya cake. Maybe one day I'll share the recipe for you.

[@nyonyacooking]

In the fridge...that would be the best!

[@funckdefy]

I made this recipe for a cake event and everyone LOVED it. I left out the Pandan leaves from the Kaya and added their extract to a coconut cake. Would you mind if i gave your recipe and credited you?

[@aisyah1707sf]

Wow...homemade kaya...I should try to make this recipe too..yummy..

[@nyonyacooking]

Usually two weeks. Did you store it while it is still hot? I usually set the coldness of my fridge to 3.5/5.0. Should be cold enough to store it well.

[@kenny1014]

Thank you for easy cooking recipe,I made it same way at Japanese school for demonstration.

[@jhaisyperalta6463]

thanks for sharing I badly need this , lady from the Philippines 🙂🙂

[@nyonyacooking]

Welcome! Get all the tips here before attempting the recipe ;) www.nyonyacooking.com/recipes/pandan-flavoured-coconut-jam~Hy4APDjvfq-m

[@lifeiscool2957]

wow pandan leaves blended let me try this

[@aisyah1707sf]

Wow...homemade kaya...I should try to make this recipe too..yummy..

[@nyonyacooking]

Yes, you should :)

[@nyonyacooking]

Woohoo...I am excited for you too. Take some photos and share with us on twitter or facebook....or even google plus :D

[@jamesdorasamy5639]

Nice look sedap eh.. Myst try this one day.. Your d best .. I enjoy ur videos.. You make cooking look easy and fun to do.. Thank you..

[@nyonyacooking]

Just the same way by blending the pandan leaves and pressing the juice out :)

[@nauyuchi]

sedapnya kaya... bila bila pun boleh makan

[@leongooiming]

Hi Grace i have tried yr receipe and method on this kaya but unfortunately is turn out not smooth so i blend it and so smooth and wonderful . Everyday i eat toast bread kaya and butter. Just nice and not too sweet. Thank you.

[@jennyfamilydiary]

Wow! looks delicious and perfect for toasted bread.i love toasted bread.Wanna try making coconut jam later.thanks for sharing this recipe

[@이지영-m1n2o]

one of my favorites 😍❣️

[@KornilovOleg]

Hi! Thank you so much for a clear and nice recipe. I saw two types of kaya sold in Malaysia, the one greenish in color with pandan leaves and the other one that was brown without pandan leaves. Now is it possible to use your recipe without pandan leaves because they are so difficult to find here? I am from Moscow, Russia but was living in KL for about 8 years in total.

[@dewikartika4736]

i alredy try make it and it so good and tasty.... thanks for the recepi😊😊😊😄😄

[@thihal123]

I wonder if a food processor would be better than a blender for the pandan leaves

[@pquach00]

You made it Look easy enough. I'm going to give it a try. Thanks

[@nyonyacooking]

Yes, it is. You can print the full recipe here: www.nyonyacooking.com/recipes/coconut-jam-pandan-flavoured~Hy4APDjvfq-m

[@nyonyacooking]

Thank you! :D Glad you like this video and hopefully, try the recipe and let me know what you think!

[@fikfa493]

The real recipe of making coconut jam is do not put the egg white but just put egg yolk only..And you can also use brown sugar... the taste and texture will be more better and tasty.... well done

[@nyonyacooking]

Thank you :D

[@nyonyacooking]

Hey there! Thanks for trying the recipe. :D There shouldn't be any liquid. Did you cook it long enough to allow the liquid dry off? Or could the liquid just not dry off?

[@nyonyacooking]

Yes sure. Skip the pandan...and you will still get yummy coconut jam! Tell me how it turned out ok!

[@janicekwok1285]

I love your channel. You're so cheerful and passionate about cooking ^^. Your videos remind me of my exchange days back in Singapore when I often traveled to Malaysia to enjoy its local delicacies. I wish I could grow a pandan plant in Hong Kong too - so that I can make kaya using your recipe! Keep your recipes coming :D

[@nyonyacooking]

Janice Kwok Thank you for the kind comments. I really miss the food back home and that makes it difficult to be away from home. Food that taste like home makes a great difference for people like me :) I hope the recipes brought back some fond memories for you :)

[@cherycilmurcia9796]

The coconut milk should be fresh or in can?... I tried this spread when i was in Singapore and it's so yummy... Thanks for sharing the recipe... I'll definitely make this and give you update on the results.

[@nyonyacooking]

Yes, pandan essence will do fine :) You can also skip the pandan leaves/essence step. It tastes great too. Most welcome! Good luck!

[@m.marcopaolop.pelegros3801]

yummy...thanks for sharing your recipe..

[@nyonyacooking]

Hmm...the toast at 亚坤 are grilled and not toasted using the toasting machine. Maybe you can try that? :)

[@riwantohutabarat3601]

cakep mbakk

[@cbunny0890]

Thank you for the recipe, I've never had kaya before and it was good.

[@zhaoweiinchina]

刚刚做了份，不过是400ml的，因为我买的椰浆是400的，不想浪费，所以所有的都按这个比例，还不知道如何味道，很想念以前在新加坡亚坤的味道，谢谢你的分享😊

[@narutokriss]

Hi Grace! Love your cooking demos :-) I just wanted to ask if we can substitute sugar with honey or stevia?

[@nyonyacooking]

Really? Not even in Asian Markets? I get mine from the Asian Market in Germany. I guess pandan essence would be the best bet cause pandan have such specific taste that can't be easily substituted. :( If you are using pandan essence, just a few drops will do or you kaya will be overwhelmed with pandan. Haha.

[@nyonyacooking]

Unfortunately not....it is supposed to caramelise and is a type or marmalade. Hope this helps!

[@marcuscagney]

Thanks for another classic recipe. Great work.

[@nyonyacooking]

Dont wait! Try soon enough and send a pict to facebook :) Cooking is easy if you put your best to it! My pleasureeee

[@PaintAThousandWords]

Spent quite sometime watching all your videos! Will definitely try this, the cabbage with minced meat and the French beams recipes :D excited!

[@athanora88]

Fabulous! Thank you for sharing!

[@nyonyacooking]

Do you blend the bottom part of it together? It can be a bit bitter at that part. >

[@nyonyacooking]

Woooo!! Congrats! Did you put less coconut milk or how did the milk evaporated so quickly? >

[@nyonyacooking]

That would be great! I bet many would be awaiting :D

[@naylizabidin5332]

you are the best! I'm actually from Malaysia too! 😊

[@3dfiymylife]

Wow... Love the way u explain & how the texture should b. Definitely will try cause we love roti bakar. Would love to see u do mee soto chilli... Thanks

[@karentay7]

If I just add a few drops of pandan essence instead of using pandan leaves, does it still taste the same? Thanks for sharing!

[@nyonyacooking]

Yay!! Thanks!!

[@mayteolm]

Can I substitute use half gula Melaka and half caster sugar? What size of egg do you use?

[@zhaoweiinchina]

土司还是买回来直接烤面包机烤下算了。有时相见不如怀念:)真的做出来了也许也就不怀念那味道了........之前在新加坡也没见我天天去吃这个........回来倒是时常的想念...........

[@youzhen268]

thank!! i just made it... It tastes delicious

[@scarhead427]

Great video. Clear and concise. Very well done. And thank you for sharing the recipe. :)

[@jakotw]

Thanks for the recipe! My kaya was pretty much done in 30 minutes o.o

[@passportsandbaguettes6802]

Thnk you so much for this recipe! Made me missed malaysia so much :')

[@nyonyacooking]

royal pink I feel you >< Hope you will give this recipe a try!

[@davidtong6498]

Thanks for your Kaya recipe. I tried it. It turns out great.

[@nyonyacooking]

You trieddd?? Woo-hoo! Glad it worked out fine!

[@nidasoriano2538]

wow it so good and yummy....

[@nyonyacooking]

:D

[@titiponphalakong9219]

Love​ this.

[@babypersonfoong9470]

Thanks for sharing...it looks so mouthwatering...now i know why kaya comes out a little bit green..but may i =know where i can get pandan leaves in Singapore? I didnt notice that when i shop in supermarket...if can not find panda leaves may i use some pandan extract instead? Thanks very much

[@nyonyacooking]

Yes can :) You can also try the wet market and ask if you can get fresh pandan leaves.

[@freezzow]

I love Kaya! Thanks for the recipe! Yeay.

[@kksiah1]

Hi Grace,I tried making kaya from your method many times, but usually it comes out quite dry and not smooth. How long should I beat the eggs and sugar and how long should i double boil? Can I learn from you? Doreen

[@kksiah1]

Siah Kok Kian

[@nyonyacooking]

Siah Kok Kian The heat shouldn't be too high. If it's too lumpy, just blend it and it should do the trick.

[@chennamkulathbhaskaradas7590]

Could you please tell how to make pappad kachang rebbos

[@thihal123]

Your videos are so professionally filmed. Who is behind the camera? :)

[@crimsonspell]

Hi im your new fan ! Just searched recipe for tong yuan since a lot of my chinese friends posted their tong yuan pictures on facebook ! Makes me want to make one too :) Now from tong yuan, to onde onde and kaya video haha. xoxo

[@nyonyacooking]

crimsonspell Thanks for watching :D So happy to know that you enjoy the videos ^^