Easy Authentic 10-Minute Hainanese Kaya Jam (Palm Sugar Kaya or Pandan Kaya)
20 minMakes about 1 cup
A silky Southeast Asian coconut-egg jam made in 10 minutes by tempering yolks into warm coconut cream with palm sugar, then stirring over low heat until it coats the back of a spatula.
| prepSeparate 4 egg yolks from whites carefully; beat yolks smooth with a fork, or run through a sieve if any white remains | ||||
| 200 ml canned coconut cream | Warm coconut cream, sugars & pandan leaves | Temper yolks: ladle warm cream into yolks, then return all to pan | Stir over low-medium heat ~10 min; discard pandan leaves | Cool completely; jar & refrigerate up to 1 week |
| 4 egg yolks from large eggs, beaten | ||||
| 50 g white sugar (or 80 g for pandan kaya) | ||||
| 50 g palm sugar (or 20 g for pandan kaya) | ||||
| 3 pandan leaves / screwpine leaves, knotted (or 1/2 tsp pandan essence for pandan kaya) | ||||
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