Pandan Kaya

by - July 19, 2017

Pandan Kaya (Coconut Egg Jam with Screw-pine Leave flavour)!

During my last visit at my cousin’s, I found beautiful butterfly pea flowers (bunga telang) growing right by their front gate. I immediately wanted to make Pulut Tai Tai. My cousin was very kind to let me harvest some of the delicate flowers but I did not have kaya which is a critical element for the kuih. This is my recipe for the kaya. I used the pandan leaves in our garden to make a Pandan Kaya. The Pulut Tai Tai recipe will be shared next.

You may notice that the colour is a deep vibrant green and it is all natural with no colouring added. The pandan leaves gave it the natural colour I wanted.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe adapted from Nyonya Flavours Cookbook with some modifications.

Pandan Kaya Recipe

Yields: 3 bottles


8 eggs (medium size)
300g caster sugar
500ml coconut milk
8 - 10 pandan leaves (screw-pine leaves), I used 14 leaves


  1. Blend pandan leaves and coconut milk in a blender. Strain and leave aside.
  2. Whisk eggs and sugar together with a hand whisk about 10 minutes.
  3. In the meantime, prepare the double boiler.
  4. Transfer the eggs mixture to a pot and steam the mixture in the double boiler at very low heat. 
  5. Stirring all the time until sugar has dissolved.
  6. Remove from the heat and add the coconut milk and pandan mixture into the egg mixture. Mix well.
  7. Return to the heat and double boil over simmering water, stirring all the while with a long wooden spatula until it reaches a smooth custard consistency, about 30 minutes.
  8. Wrap the lid of the pot with a clean cloth (to prevent steam from entering the custard when steaming) and secure. Cover the pot with the lid and double boil custard for 4 to 5 hours at very low heat. Do not stir the jam during steaming. Do top up the water in the base unit when level recedes.
  9. When jam is cooked, allow to cool completely before storing in jars. Keeps well for a week at room temperature. Refrigerate for a longer shelf life.


If your kaya become lumpy or curdling, use a hand blender to blend the kaya till smooth.

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