Homemade Recipe of Kaya Jam

Homemade recipe of Kaya Jam

This simple, easy to follow, short taking time –only more or less 30 minutes-, homemade recipe of Kaya Jam will give you a rich and yummy Kaya Jam that is the best companion for toast bread. With its very nice smell coming from the pandan leaves, Kaya Jam is really the perfect match for the famous Kaya Toast.Homemade Recipe of Kaya Jam

Kaya Jam is made from a topping of sugar, coconut milk, and eggs, pandan leaves and sometimes margarine or butter. Kaya Jam is used instead of fruit jam. There’s a history behind this Kaya Jam as a replacement of fruit jam.

This jam was invented by the Hainan Cooks who worked for British Ships. At that time, commonly toast bread was served with fruit jam, but the Hainan Cooks substituted fruit jam with Kaya Jam. So, up to now, people especially in Singapore and Malaysia usually use Kaya Jam instead of fruit jam for their toast bread.

In the tradition of Malaysians, Kaya Jam is made diligently for hours by beating the eggs with a traditional springy egg beater and then followed by the coconut milk and sugar that are put into an antique color enamel double boiler.

As the end result of this long traditional process of making Kaya Jam is silky, smooth, and fresh taste with a golden brown hue and color, a color derived from the addition of caramel towards the end of making process. Kaya Jam has many variations. Some Kaya Jam is yellowish in color and some others are greenish or brownish.

As mentioned earlier, Kaya Jam is the best companion for your toast bread and especially for the Singaporeans and Malaysians for the well-known Kaya Toast. So, before going to the main part of this homemade recipe of Kaya Jam, let’s find out more about the Famous Kaya Toast.

Kaya Toast is widely known as the yummy and crunchy breakfast for Singaporeans and Malaysians. They make Kaya Toast for their delicious breakfast with only three simple ingredients, Kaya Jam, bread and butter.

With a cup of coffee or tea, which has been merited the snacks inclusions in many coffee houses, Singaporeans and Malaysians usually enjoy Kaya Toast. Kaya Toast is occasionally dipped into soft-boiled egg with a little dark sauce and white pepper.

Ya Kun Ya toast Restaurant, founded in 1944, have become a famous place in Singapore where people usually go for yummy and crunchy Kaya Toast. Nowadays, people enjoy Kaya Toast using French toast instead of using traditional bread adding peanut butter or cheese together with Kaya Toast.

Just try to imagine this mouthwatering, warm and crunchy Kaya Toast, slathered with a nice layer, full aroma of Kaya Jam and a thin slice of cold butter melt in your mouth. It is so yummy, right?

The warmth of the freshly toasted bread melts the butter inside and when you give a bite to the bread, The Kaya Jam and the butter are seeping out of the bread, so yummy! Many Singaporeans and Malaysians enjoy and are crazy about this kind of breakfast.

The secret is warm crunchy toast. Traditionally, using a charcoal grill, which will give a smoky flavor to the bread, Malaysians and Singaporeans toast the bread. Nowadays, a toaster will do just fine. Another key is the cold butter. Cut a thin slice of rock solid cold butter and place it between two warm toasts. Now, let’s try to make your own Kaya Toast at home.


First of all, you just need to prepare three simple ingredients such as, Kaya Jam, Bread and Cold Butter.

And then, prepare the bread. Cut out the crust or keep the crust if you like. Toast the bread. Next, the bread is cut into 2 pieces. After that, a nice layer of Kaya Jam is spread on the top of the bread.

Now, prepare the cold butter. A thin piece of cold butter is cut and it is placed on top of the toast.

Finally, prepare the other half of the bread and place it on the top of the bread with the thin piece of cold water. Voila, your homemade Kaya Toast is ready and you can serve it with a half-boiled egg and dark coffee for breakfast or afternoon snacks with your family. Enjoy!


Kaya JamThis Kaya Jam has only 199 calories per serving.










  • 200 grams of sugar
  • 4 or 5 eggs
  • ½ cup of coconut cream
  • ¾ cup of coconut milk
  • 3 tie into a knot of pandan leaves
  • 1 ½ tablespoons of cornstarch
  • 1 ½ tablespoons of water
  • 50-75 grams of sugar for the caramel


  1. Prepare a big bowl. The eggs are cracked into the big bowl followed by the coconut cream, coconut milk and sugar. The mixture is whisked well using an electronic hand mixer and filter the mixture with a strainer.
  2. The eggs mixture is removed into a non stick sauce pan. The pandan leaves are put into the egg mixture and the heat is turned to medium low. A wooden spatula or a pair of wooden chopsticks is used to keep on stirring the mixture for about 20 minutes or until the mixture is cooked. The cornstarch mixture is added to thicken Kaya Jam and stir to mix properly. Take note that in the Jam lumps will form.
  3. Meanwhile, the sugar is heated up in the sauce pan for the caramel until the sugar melts into caramel. When the color becomes golden brown, the caramel is put into the Kaya and stir to mix well. The Kaya’s color should be golden brown. The heat is turned off.
  4. Finally, let Kaya Jam cool down. The Pandan leaves are thrown away and remove the Kaya into a blender. The Kaya Jam is blended until a silky smooth consistency and without lumps is reached. Now, you can remove your Kaya Jam into a bottle. For about a week, your Kaya Jam can be kept in the fridge.
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