Kaya (Malaysian Egg Jam)


20 large eggs

4 cups of sugar

1 can (13.5 fl oz ) of good coconut milk (I use Chaokoh brand). I may increase amount of coconut milk next time.

2 pandan leaves, knotted together, or 1/2 – 1 t pandan extract


Wisk eggs, then stir in the sugar. Sugar will not dissolve and that is OK.

Add coconut milk.

Over medium-low heat, stir slowly but constantly until mixture thickens (looks like a thick gravy or custard).

Pour into pot of slow cooker.

Cook for 7 hours on moderate setting. (I may try to cook for longer, to see if it will turn more golden brown).

Store in fridge.

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
This entry was posted in Uncategorized. Bookmark the permalink.