Kaya jam is one of those things that feels simple but somehow very comforting. It’s soft, creamy, slightly sweet, and has that rich coconut flavor that makes it different from typical fruit jams. In Indonesia, it’s often called Sarikaya / Srikaya, so you might hear both names depending on where you are.
It’s very popular in Southeast Asia, especially in places like Malaysia and Singapore. Usually, it’s eaten with toast and butter, and honestly, it’s one of the best simple breakfasts.
What makes kaya special is that it’s not made from fruit. It’s made from coconut milk, eggs, and sugar, which gives it that smooth, custard-like texture.
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What you need
- 400 ml coconut milk (santan)
- 4 eggs
- 120–150 g sugar
- 2–3 pandan leaves (optional, but highly recommended)
- A pinch of salt
How to make kaya jam
-
Mix the base
In a bowl, whisk the eggs and sugar until combined. Don’t overbeat, just mix gently. -
Add coconut milk
Pour in the coconut milk and mix well. -
Cook slowly
Transfer the mixture into a pan or use a double boiler. Add pandan leaves. -
Stir continuously
Cook on low heat and keep stirring. This is important so the eggs don’t scramble. -
Wait until thick and creamy
After about 20–30 minutes, it will slowly thicken into a smooth, custard-like jam. -
Cool and store
Remove the pandan leaves, let it cool, then transfer into a clean jar.
Tips
- Always use low heat to avoid curdling
- Stir constantly for a smooth texture
- If it gets lumpy, you can strain or blend it
How long does it last?
Because it contains eggs and coconut milk, kaya doesn’t last as long as fruit jam.
- At room temperature: not recommended
- In the fridge: about 5–7 days
- Best consumed fresh for the best taste and texture
Always use a clean spoon and keep it refrigerated.
Best way to enjoy it
- Spread on toast with butter
- Eat with crackers
- Pair with coffee or tea
- Or just a small spoon when you want something sweet
Kaya, or Sarikaya, has that nostalgic, homemade feeling. It’s simple, but the creamy coconut flavor makes it feel special. Once you try it, it’s easy to understand why so many people love it.
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