I learned about Kaya jam since I live in Southeast Asia. Originally the jam is from Malaysia and it’s usually eaten with toast bread for breakfast or as a delicious snack. I made a healthier version by replacing white sugar with coconut sugar and using a lesser amount. Nonetheless it’s rich in texture and oh so yummy! You can eat it the traditional way on toast or why not pour it over your morning oatmeal, Greek yoghurt or smoothie bowl. I mean why not share the love for Kaya jam everywhere 🙂
Makes 1 jar
3/4 cup coconut sugar
1/2 cup coconut cream
3/4 cup coconut milk
3 pandan leaves, tie into a knot
Crack the eggs into a medium sized bowl together with the coconut cream, coconut milk, and coconut sugar. Whisk well by hand or hand mixer.
Transfer the egg mixture into a sauce pan. Add the pandan leaves and turn on the heat to medium low. Keep stirring the mixture until it’s cooked for about 15 minutes.
The color of the kaya jam should be golden brown-ish.
Cool down the jam and remove the pandan leaves transfer the kaya to a blender and blend until it’s silky smooth without any lumps. Pour the jam into a air sealed jar and keep it in the fridge for about a week, if it’s not already gone within 3 days 😉