Easy Homemade Kaya Jam (Pandan-Free Recipe)
Rich & Sweet Kaya Jam Recipe – Made Easily at Home (No Pandan Leaf)
Create Singapore’s beloved national jam, Kaya Jam, effortlessly at home without using pandan leaves! The rich creaminess of coconut milk blended with a delightful sweetness will bring pure bliss to your palate. Spread generously on freshly toasted bread for a heavenly taste! This recipe uses simple ingredients and is perfect for anyone to succeed. It’s an excellent choice for homemade cafe desserts or breakfast.
Ingredients
- 3 large eggs (whole)
- 2 large egg yolks
- 170g palm sugar (or brown sugar)
- 200ml coconut milk
Cooking Instructions
Step 1
First, in a large bowl, crack in 3 whole large eggs and 2 large egg yolks. Whisk them gently with a whisk until smoothly combined. Separating the yolks now will make them easier to use later.
Step 2
Measure out 170g of palm sugar, the key to the jam’s sweetness. If palm sugar is unavailable, brown sugar can be used to achieve a similar flavor profile. Ensure the sugar is well-dissolved without any lumps.
Step 3
Measure 200ml of coconut milk, which will add depth to the Kaya Jam’s flavor. Using fresh coconut milk will result in a more profound taste.
Step 4
Now it’s time to combine all the ingredients. In a heavy-bottomed saucepan, add the whisked eggs, the prepared palm sugar, and the coconut milk. Stir well with a whisk until there are no lumps. Using a sturdy pot is important to prevent sticking and burning at the bottom.
Step 5
Place the saucepan over a double boiler (bain-marie) and cook slowly until it reaches your desired consistency. A double boiler prevents the jam from burning or sticking and cooks it gently, creating a smooth texture. Continuously stir with a spatula or whisk as it simmers. The jam is ready when it coats the back of a spatula and slowly drips off. Remember, the jam will thicken as it cools, so remove it from the heat when it still seems slightly loose.
