Sugar-free | Gluten-free | Dairy-free
Makes: 1 large jar | 400 g (14 oz)
This jam is a sweet caramel-like spread made from coconut and flavoured with Pandan leaves. It's my nod to the classic Singaporean breakfast staple, Kaya toast.
Reminiscent of pudding, the flavour of this jam is robust, not too sweet and super caramelised. Its smell will linger in your memory and your kitchen as you go through the immense satisfaction of stirring this simple jam to completion.
In Singapore, Kaya Jam is served on toasted bread slathered in butter accompanied by a coddled (3/4 cooked) boiled egg and a mug of steaming hot coffee. It is a tradition to enjoy Kaya toast with family and friends and is a dish to be savoured over conversations and catch-ups.
My version is free from gluten and sugar and contains no dairy to make it a truly healthy, guilt-free treat.
Hints, Tips & Tricks
The key to making this recipe is time. You will need to be fully present for at least 15-20 minutes of constant stirring as the jam gently thickens. Get your wooden spoon ready to go!
Use the best quality coconut milk and cream your money can buy, as this will determine your jam's quality.
Pandan leaves are a popular flavouring ingredient in Southeast Asian cuisine and can be purchased from your local Asian supermarket. I buy frozen Pandan leaves, so I always have a supply in my freezer ready to add flavour to custards, beverages, soups and curries.
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 180 ml (6 oz) coconut milk
- 120 ml (4 oz) coconut cream
- 200 g (7 oz) Zero as Sugar Pure Erythritol
- 3 Pandan leaves, tied into a knot
- 5 egg yolks
- 4 whole eggs
- Pour the coconut milk and cream into a heavy-bottomed saucepan, then whisk in the erythritol. Add the Pandan leaves and heat the liquid on medium until it comes to a simmer but do not allow it to boil.
- Whisk the egg yolks and whole eggs together in a mixing bowl and pour the hot liquid over the eggs, continuously whisking as you pour. Give the pot a clean and pour the mixture and leaves back into the cleaned pot.
- Place the pot on medium to low heat and cook the liquid, continuously stirring until it becomes a thick custard. This process will take between 10-20 minutes of constant stirring. The mixture is ready when it coats the back of a spoon and is thick and creamy. If it takes longer than 20 minutes, turn the heat up a little bit and stir until it thickens.
- Pro tip: don't leave the jam unattended as it could thicken quickly and without you noticing. If this happens, the eggs may scramble, and you will spoil the jam. Use either a wooden spoon or plastic spatula to stir.
- When the jam has thickened sufficiently, immediately remove it from the heat and discard the Pandan leaves. Drain and push the jam through a mesh strainer and pour it into a large clean, sterilised glass jar. Cool the jam before putting on the lid and storing it in the fridge for up to three weeks.
- Serve as they do in Singapore, thickly smeared on toast (gluten-free, of course) with a three-quarter hard-boiled egg (firm white and super runny yolk) and a cup of hot black coffee.