Sauces & basics
Kaya
A sweet green coconut jam from Malaysia and Singapore, made with coconut milk, eggs, sugar and pandan leaves. It is spread on toast with butter, often at breakfast.
Ingredients
Ingredients
Parfum
Optional extras
On the side
Instructions
- Heat the coconut milk with the sugar and knotted pandan leaves until it simmers, then leave to infuse for 10 minutes off the heat.
- Remove the leaves, then mix the cornflour into a little warm milk.
- Beat the eggs with the pinch of salt, then pour them into the coconut milk while whisking.
- Add the dissolved cornflour and return to a very low heat, stirring constantly for 10 to 15 minutes.
- When the mixture coats the spoon and has a smooth custard texture, remove from the heat and let it cool.
- Pour into a clean jar and keep in the fridge for up to a week.
- Spread cold butter on the toast, then the kaya, and serve with coffee or tea.
Variations and tips
Fresh pandan version. Blend 6 pandan leaves with 3 spoonfuls of water and strain the juice to replace the infused leaves.
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French
Greek
Indian
Original Ecomely recipe.