Creamy Coconut and Pandan Jam

Seri Kaya

Yes jam, that’s what Malaysians and Singaporeans call this sweet-creamy custard. Maybe that’s because they keep a jar of this on hand like westerns keep fruit jams, to spread on toast or fill a pastry. A classic use is making Kaya toast, where the jam is spread on grilled bread, sandwiched with slabs of butter, and eaten with poached eggs. Ice cream also revels in luscious spoonfuls of this pale golden coconut spread.


  • 1 cup Coconut milk
  • 1 cup Granulated sugar
  • 8 ea pandan leaves, tied into a knot and bruised
  • 3 lg. Eggs
  • 3 Egg yolks
  • pinch Kosher salt


  1. In small saucepan whisk together the coconut milk and ½ cup of sugar; add pandan leaves and bring to a boil, shut off heat and steep for 10 minutes. Pull out pandan leaves, squeezing to extract as much flavorful liquid as possible, discard leaves.
  2. Combine eggs and yolks with remaining ½ cup of sugar in mixing bowl and whisk until smooth. (Sugar will not dissolve). Gradually whisk in the warm coconut milk.
  3. Transfer to bowl over a double boiler. Cook custard gently, whisking constantly until mixture thickens considerably. Scrape down sides and bottom occasionally with rubber spatula so it does not overcook. This process will take 10 to 20 minutes or until it reaches a thick custard consistency. The custard is ready when whisk is removed and the trail of the tines clearly remains on surface for more than 10 seconds.
  4. Remove and cool to room temperature. Transfer to container; store in refrigerator for up to a month.