Pandan Kaya (Pandan Coconut Egg Jam)



1 ½ tbsp thick pandan juice

½ tsp pandan paste

280ml thick coconut milk

5 large eggs

250g caster sugar


30g caster sugar

1 tbsp water

Preparation Instructions:

  1. In a mixing bowl, add in eggs and caster sugar, whisk to combine.
  2. Add in thick pandan juice, pandan paste and thick coconut milk. Whisk to combine.
  3. Strain the mixture into the inner pot of the double boiler and set aside.
  4. Fill adequate water into the outer pot of the double boiler, cover and bring to a boil.
  5. Turn heat to medium, place the inner pot with the mixture into the outer pot of the double boiler.
  6. Constantly stirring until the mixture become slightly thicken.
  7. Cover the lid and turn heat to low and continue to double-boiled for 1 hour.
  8. Add caster sugar in a non-stick saucepan over low heat until sugar starts to melt. Add in water, continue to cook until it becomes caramel.
  9. Add the caramel into kaya. Mix well.
  10. Transfer the kaya into a bowl and leave to cool completely.
  11. Using a hand blender to blend until the kaya is smooth.
  12. Fill the kaya into clean jars and keep refrigerate for later use.




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