Pandan kaya recipe

This jam is an aromatic Southeast Asian condiment made with coconut, fragrant pandan leaves, eggs and sugar.

This Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.

Four simple ingredients, that’s all you need. It’s that easy, really! And with a bit of patience, time and arm exercise, you will be rewarded with a thick and rich custard and with a to…

Kaya basically means coconut egg jam. Its texture is thick and rich, hence, the name kaya which means rich in Malay. I dare not claim this jam to be authentically Malaysian as it is also found in other parts of Southeast Asia....but it is madly popular in Malaysia. I haven't met a Malaysian who doesn't love kaya. A good kaya would have a rich aromatic smell of coconut and pandan besides the sweet flavourful taste of eggy coconut. Its texture should be thick, creamy and smooth but not runny…

Looking for the perfect spread for your toast? Here's a recipe on how you can make homemade Pandan Kaya spread.

Pandan kaya is a very popular spread among Malaysian and Singaporean. It is made with coconut milk and eggs, usually served with bread or cream cracker.

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Nyonya kaya is a creamy coconut jam from Southeast Asia. This vegan pandan kaya is rich, sweet, and addictive. Spread it on toast, or eat by the spoonful!

Pandan Kaya (Coconut Egg Jam with Screw-pine Leave flavour)! During my last visit at my cousin’s, I found beautiful butterfly...

Updated post on 23/3/2015 A new illustration for caramel kaya was presented. For this illustration, I have used the quick method of cooking the custard and blending the custard to the consistency I…