Homemade Pandan Kaya (Pandan Coconut Jam)

Sharing below is the recipe I adopted from Nonya Cooking for my trial.


  1. 5 eggs
  2. 200g sugar
  3. 250ml coconut milk
  4. 7 pandan leaves


  1. Blend pandan leaves to get 10ml of pandan extract.
  2. Mix 200g sugar, 5 eggs and 250ml coconut milk evenly in a large mixing bowl.
  3. Add 10ml of pandan extract into the mixture.
  4. Prepare a pot of boiling water and lower the heat.
  5. Place the mixing bowl on top of the pot and keep stirring constantly with a wooden spoon for about 35 to 40 minutes or until the mixture is no longer runny.
  6. Remove the mixing bowl from the pot and leave the kaya to cool down completely.
  7. Keep the kaya in a clean airtight jar and refrigerate.
  8. Kaya can be kept in refrigerator for up to 2 months.


  1.  Remember not to cook the kaya on high heat or it will curdle.
  2.  Keep stirring to prevent mixture from getting lumpy.
  3.  If the kaya is lumpy, you can use a strainer to get a smooth consistency.