Smooth coconut jam with a hint of pandan. This Asian jam is also known as “Kaya”. You can spread this sweet coconut jam on toast or stuff it in a pao.
Are you a fan of sweet spreads on bread?
If the answer is yes, you should definitely try today’s recipe! I already shared a recipe on coconut jam a while back, but my dad’s gf taught me a much simpler version with only four ingredients and I just had to share it with you guys. This coconut jam is sweet, thick and creamy. Exactly like it’s supposed to be but without the addition of thickening agents. Once you’ve tried this, you’ll be craving for more.
What is coconut jam?
Coconut jam is an asian spread made of eggs, coconut milk and sugar. It is usually spread on toast (kaya toast), but tastes good with just about anything! Sometimes I use it as a sweet dip for french bread or spread it on a cracker as a sweet snack. But to be honest, I could eat it as-is straight from the jar.. (Confession: Sometimes I do.) There are different varieties of coconut jam, which also vary in color. Some are brown and some are green. The coconut jam we’re making today is slightly green. It’s green due to the addition of “pandan” to the jam. This version is called Nyonya Kaya.
What do you need to make coconut jam?
To make coconut jam you’ll need eggs, sugar and a can of coconut milk. The ratio of eggs and sugar is 1:1. This means if you have 180 gram of eggs, you’ll need the same amount of sugar. This ratio makes a very sweet jam. If you want the jam to be less sweet, you’re free to lower the amount of sugar; the egg:sugar ratio does not affect the texture of the jam. However, the sweetness of this jam is what makes it delicious in my opinion.
As for the coconut milk…
You only need the cream part of the coconut milk. If you’ve used coconut milk before you might’ve noticed the can stating “shake well before using”. This is because coconut milk separates into two parts (coconut water and a thick coconut cream) after a while. It might not happen with brands that have a low coconut extract content, because those contain too much added water. My favorite brand is “Suree Thai Coconut Cream” because It has a high percentage of coconut (90%!) and is very creamy. The best kind. Notice when you have a “fresh” can of coconut milk, the milk might not have separated yet. If you’re unsure, place the can overnight in the fridge to ensure separation.
Why coconut cream?
Because coconut cream is much thicker than milk. If you’ve read my previous kaya recipe, you’ll see I had to add custard powder and flour to thicken the mixture. If you use coconut cream instead of milk, the cream won’t dilute the egg mixture and there’ll be no need for thickening agents like custard powder or flour. Genius, right? By using coconut cream for this recipe you will be stuck with leftover coconut water. But don’t pour that in the sink: coconut water is a great thirst quencher and can also be added to smoothies/green juices.
- 3 eggs
- 180 g caster sugar
- 100 g coconut cream (from one large can of coconut milk)
- a drop of pandan paste
- In a heatproof bowl, whisk the eggs and sugar until mixed.
- Place the bowl on top of a pan of boiling water and whisk until all the sugar has dissolved.
- Carefully remove the bowl from the pan (HOT!!!).
- Stir in the coconut cream.
- Steam the mixture 20 minutes on medium-high heat.
- Stir in a drop of pandan paste.
- Let the mixture cool and spread it on toast or put it in a steamed bun (pao).