Shortcut Pandan Coconut Egg Jam

– KAYA –

MALAYSIA / SINGAPORE

One of the most definitive dishes found in kopitiams (coffee shops) is kaya toast. Bread is grilled over charcoal till crisp and then slathered with a thick layer of kaya. Slices of cold salted butter are then sandwiched in between the warm toasted bread and sweet coconut jam for a perfect contrast of textures, temperatures and flavours. Unlike most jams, which involve a straightforward simmering of fruits with sugar, kaya needs a lot more patience and care. Traditionally, you would make kaya by slowly stirring eggs, coconut milk, sugar and pandan extract over a very low heat until the mixture cooks and thickens. The amount of effort and time involved often becomes a selling point for homemade kaya, but is also the reason why many are intimidated by the idea of making their own. Then one day I discovered a little hack for making quick kaya. I only use the egg yolks, much like you would when making lemon curd. The result is richer and creamier, and best of all, takes only a fraction of the time.

Makes a 350ml jar
  1. Set a saucepan over a low heat. Pour the sugar evenly over the bottom of the saucepan and let it caramelize, stirring occasionally.
  2. Once the sugar has melted and turned golden, increase the heat to medium and add the coconut milk slowly, stirring until well combined before pouring more. The coconut milk should not be fridge-cold or the melted sugar will harden.
  3. Bring to a steady simmer and add the pandan leaves. Let the mixture cook gently for 15 minutes, then turn the heat off and let it cool slightly. Pick out and discard the pandan leaves.
  4. Beat the egg yolks in a bowl or jug. Slowly add a third of the flavoured coconut milk to temper the eggs, then pour the egg mixture into the remaining coconut milk in the saucepan.
  5. Cook over a medium heat, stirring constantly until the mixture thickens and coats the back of your spatula. Turn the heat down low and continue stirring till you get the consistency of kaya, or, for those unacquainted, lemon curd.
  6. When cool, transfer to jars and refrigerate for up to a week. Spread thickly on buttered toast and enjoy with half-boiled eggs (see here) and strong coffee for a traditional Singaporean/Malaysian breakfast.