Kaya Spread & Toast

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Kaya Spread & Toast

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Adjust Servings:
4 Eggs Yolk only
3/4 cup Coconut Milk
3 tablespoons Sugar
2 tablespoons Brown Sugar
1 Pandan Leaves Fresh or frozen
1 teaspoon Cornstarch
1 teaspoon Water

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Light coconut spread with a naturally sweet influence from pandan leaves

  • 25 min
  • Serves 6
  • Easy



Kaya is a coconut jam or spread, extremely popular in Singapore and Malaysia. It is a breakfast staple or snack often served on toast or crackers with coffee or tea. It consists primarily of egg yolks, coconut milk, and sugar, getting some of its distinct flavor from pandan leaf.

This recipe was so exciting for me because it was not easy to find kaya at local supermarkets, even in New York. The two that I did find either tasted awful or were way too sweet. It is so quick and easy to make it fresh, so I’ve learnt never to buy it in a can or container again. Change up your peanut butter routine by trying this kaya spread!



Make the egg mixture

In a large bowl, separate egg yolk from egg white, keeping the yolk only and reserving the egg whites for another use. Beat the yolks with a fork until combined. Add coconut milk and sugar to the bowl and mix well with eggs.


Make the cornstarch mixture

In a separate small bowl, mix cornstarch and water until there are no more clumps.


Combine egg mixture with cornstarch mixture

Over medium low heat, heat egg mixture with pandan leaf and cornstarch mixture for about 20 minutes, stirring frequently. I found that stirring frequently helps prevent the eggs from overcooking and becoming lumpy. If it does end up lumpy, just use a blender to smooth it. Discard the pandan leaf and let the spread cool. Serve on toast and store the rest in a container and refrigerate for up to 1 week.

Note: The pandan leaves add a strong and distinct taste, so be careful about adding too many leaves - one was enough in my opinion. The coconut milk is also already sweetened, so it is not necessary to add too much sugar.

Rebecca Chan

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