Kaya Jam Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 30, 2018
20130313-2441126-kaya-jam1-edit.jpg
A Singapore breakfast favorite . Yvonne Ruperti

Notes: Find palm sugar, coconut cream, pandan leaves, and pandan flavoring, in your local Asian grocery store. If using pandan leaves, in step three, tie leaves in a knot and cook with coconut cream, and remove before adding egg yolks. Don't use coconut milk, as it will be too watery. I used a combination of clear pandan flavoring and green pandan paste because it was what I had on hand. Pandan bread is a popular bread to serve with this, but any bread will do.

Recipe Details

Kaya Jam Recipe

Active 15 mins
Total 4 hrs
Serves 8 servings
Makes 1 cup

Ingredients

  • 4 large egg yolks

  • 1 1/2 cups coconut cream, divided

  • 5 ounces palm sugar, grated or finely chopped

  • 1 teaspoon clear pandan flavoring or green pandan paste, or 4 pandan leaves (see note)

  • Toast, soft boiled eggs, and soy sauce to serve with (see note)

Directions

  1. In medium bowl, whisk yolks with 1/4 cup coconut cream; set aside.

  2. In medium saucepan, heat palm sugar over medium-low heat until melted. Cook, stirring occasionally, until sugar has caramelized to a deep golden brown, 3 to 6 minutes.

  3. Carefully whisk in remaining 1 1/4 cups coconut cream. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8 minutes.

  4. Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to consistency of pudding. Strain into container and chill until cold and set, at least 4 hours.

  5. Serve with toasted bread, soft boiled eggs, and soy sauce.

This Recipe Appears In

Nutrition Facts (per serving)
313 Calories
12g Fat
48g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 313
% Daily Value*
Total Fat 12g 15%
Saturated Fat 10g 48%
Cholesterol 116mg 39%
Sodium 57mg 2%
Total Carbohydrate 48g 17%
Dietary Fiber 0g 0%
Total Sugars 46g
Protein 4g
Vitamin C 0mg 0%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)