Homemade Kaya Jam (5 ingredients, 15 minutes!)

Sweet And Simple

At JewelPie, we always look for the easiest way for doing things. Many weeks ago, at Yut Kee, a restaurant that dates back to 1928, we had one of the most authentic Malaysian breakfast: homemade kaya toast. We thought it would be lovely to make our own kaya jam at home.

Much to our chagrin, traditional way to make kaya takes about two hours. We’ve so glad to find a simple recipe from Kitchen Tigress. which reduced the cooking time down to 15 minutes. Unlike in the original recipe, egg whites are not used.


> Palm sugar/ gula melaka x 45 g
> Coconut milk, undiluted x 200 ml
> Pandan leaves, cut in 5 cm strips x 4
> Egg yolks x 4
> Sugar x 3 tbsp

HOW-TO: step-by-step photo tutorial


  1. Whisk egg yolks and set aside.
  2. In a small pot, pour in coconut milk and palm sugar.
  3. In low heat, melt palm sugar. Stir throughout.
  4. Add pandan leaves and another 3 tbsp sugar into the pot. Cook in high heat. Stir until sugar is melted and coconut milk bubbles.
  5. When flavored coconut milk is hot, turn down the heat. With one hand, slowly pour it into egg yolks and another, whisk the egg yolks.
  6. Pour egg yolks back into the pot. Let is simmer and stir throughout. The solution will thicken. It should take about 10 minutes. If it’s not sweet enough, you can add more sugar.
  7. Discard pandan leaves with a pair of chopstick and tongs. The kaya would be sticking on the leaves, remove them with chopsticks.
  8. Transfer to a bottle. Let cool, cover and refrigerate. It should keep up to a week or longer.


  • Use fresh coconut milk if you can. It tastes much better.
  • To ensure that it can be kept longer, sterilise bottle with hot water and use a clean spoon to scoop the jam.

The jam is best finish within a week. However, if you keep it in a sterilized jar and scoop with clean spoon, it should last longer. It’s best eaten with toasted bread and butter. For an authentic Malaysian breakfast, serve it together with a cup of hot coffee and soft-boiled eggs.

Let us know if you give it a try!

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20 Responses to “Homemade Kaya Jam (5 ingredients, 15 minutes!)”

  1. arturo burt camba
    August 13, 2013 at 5:18 pm #

    Hi! greetings from the Philippines.
    can you please share your recipe on nasi lemak with the complete malaysian side dish style? i love this dish.

  2. Chris
    August 13, 2013 at 9:19 pm #

    Thank you Jewelpie for the recipe.

  3. Sara
    August 14, 2013 at 7:48 am #

    Mabuhay! I love nasi lemak too. Ok, I’ll keep it to my to-cook list!

  4. Sara
    August 14, 2013 at 7:49 am #

    You’re welcome :)

  5. lee
    October 2, 2013 at 1:56 pm #

    Hi, may i use fresh milk to replace coconut milk? TQ

  6. Sara
    October 3, 2013 at 10:23 am #

    Unfortunately no.

  7. Poh Mun
    May 9, 2014 at 8:05 pm #

    If i blend the pandan leaves into liquid, will it be the same taste as i just put them it and discard before pour into bottle?

  8. Sara
    May 14, 2014 at 9:10 am #

    It should be more fragrant. Try it!

  9. chris
    June 3, 2014 at 2:39 pm #

    can i use bread machine to make kaya?

  10. fook
    June 14, 2014 at 8:51 am #

    Hi how come your way so easy to make kaya unbelievable
    I took about 4 hrs to make it

  11. Sara
    June 17, 2014 at 1:13 pm #

    Hi, it’s a shortcut! We didn’t use egg white.

  12. Therese
    August 29, 2014 at 7:34 pm #

    Hi. Thanks for sharing. Where I live is next to impossible to buy pandan leaves. But Pandan essence is available. Would you give a recommendation as to how much to use? 1 teaspoon? Thanks in advance.

  13. Rose
    September 1, 2014 at 7:16 am #

    Greeting from Thailand. Just make Kaya Yam yesterday. It came out really good, very delicious and easy. Thank you for sharing your recipe.

  14. Sara
    September 8, 2014 at 4:42 am #

    Hi Rose! Glad you like it. Remember to eat with with crunchy, toasted bread! It’s great with butter too! :D

  15. Sara
    September 8, 2014 at 4:43 am #

    Hi Therese. Unfortunately, we have no idea! Perhaps you can try and let us know?

  16. Molly
    September 16, 2014 at 11:11 pm #

    Hi. I’ve tried your kaya recipe at least 6 itmes. I’ve only been successful twice. Using the same measurement, the first try may not be successful but it worked on the second try. I give up. Once I wanted to make double the quantity of your recipe. Of course it didn’t come out well. I wanted to make more because of the two successful tries, I only got a small bottle of kaya. Please advise.

  17. Sara
    September 17, 2014 at 7:22 am #

    Hi, Molly. I’ve made it many times without a glitch. Thought it’s fairly easy so I can’t figure out why it didn’t work out. Perhaps, this recipe cannot work if you double the quantity. Also, thick, fresh coconut milk works and tastes better.

    What did you do differently when it was successful?

  18. yiwei
    January 3, 2015 at 6:18 pm #

    Thx for step by step. Came out very well.

  19. Sara
    January 6, 2015 at 4:38 pm #

    Glad to hear! :D


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