Saturday, 5 January 2013


I had extra eggs that I wanted to use up and what better way to use it than make kaya! Kaya is our local word for egg coconut jam. It is sweet and moreish!

In the olden days pre slow cooker, I watched my mum making kaya by cooking it in a double boiler and standing over it and stirring away to prevent it from being burnt.

I think you will all know by now that I always try to find short cut ways to cook, and I have seen my friends making kaya with a slow cooker and here is my way.


400ml thick coconut cream 

10 eggs, lightly beaten
400g regular fine sugar *
10 pandan leaves, washed and tied into a knot


1. Wash pandan leaves throughly & knot them.
2.Assemble all ingredients in a slow cooker.
3, Switch on slow cooker on high and stir mixture till sugar thoroughly dissolves.
4. Remove cover & stir mixture from the bottom every 30 minutes.
5. Cook for a total of 1 - 1 1/2 hours.

 The kaya will be lumpy and there will be some liquid at the bottom of the slow cooker. Dont worry about this as once it has been blended, everything will be fine.

After blending, this is the final result

Kaya on muffin!

Note: I did not add any pandan colouring to the kaya, hence it is very light green from the pandan leaves. But if you like you ca  fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour.

400gm of sugar may seem sweet but when spread on bread, it is just nice!


EasyKoreanFood said...

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Uncle Lee said...

Hi Tina, how you doin'? I have always loved kaya since when very young, my mother makes it.
And what was best was I picked the eggs myself from our chicken enclosure at rear of house...we had several Rhode Island chickens...

And glad my wife makes it too once awhile. Nothing beats kaya with margarine on toast and kaya...
Yours looks really good too.
And ya, my wife too will be standing next to pot, one hand on hip and stirring slowly.
No slow cooker for her as the taste not the same.
Have a nice weekend, Tina.
Best regards.