How to Make Kaya Coconut Jam | PART 1 | Hainanese-style Kaya

How to Make Kaya Coconut Jam | PART 1 | Hainanese-style Kaya | Malaysian & Singaporean Recipe

Рет қаралды 136,741

6 жыл бұрын

My favourite breakfast of all time. Kaya is a coconut jam found throughout Malaysia and Singapore. It's most popular as a breakfast spread for toast, but it can be used for cakes, pancakes, Malaysian kueh and anywhere else you might use your favourite jam.
Wait for the caramel to be added at 5:02. It's the best thing you'll see today.
Check out the next video for 2 different methods for how to make great kaya toast.
Get the full recipe here:
adamliaw.com/recipe/hainanese-...

Пікірлер: 143

@hongtan3699 2 жыл бұрын

I'm Malaysian in Melbourne. I coincidentally found ur kaya recipe yesterday afternoon, n made it last night with no time to be wasted. I felt so proud of myself that finally I am able to cook perfect kaya for my family,thx Adam, I will keep ur recipe forever

@philipraymond7135 10 ай бұрын

Hello Adam. Thank you so very much for this recipe and your guidance. The kaya was just lovely!!! I believe my mother would have been rather proud. Mother used to make this for us when we were young and I loved it. Now, 50 years later, I’ve managed to recreate it with your guidance and what delightful memories it has invoked! Thank you from the bottom of my heart! Philip

@chubipower 6 жыл бұрын

I don't think I've ever heard anyone say they don't like kaya after trying it. Best jam ever! Kaya toast all day every day!

@bethanyhensley2958 3 жыл бұрын

Allergy to eggs so this is definitely not my thing.

@collinb3371 3 жыл бұрын

@@bethanyhensley2958 Did you try it though?

@stevethea5250 15 күн бұрын

@@collinb3371 why does it need egg

@NoWrongInBeef 6 жыл бұрын

Maaaaan. This brings back memories of my mum and grandmum spreading this on my toast years ago. Thanks for the video, Adam!

@lowkwanwong3959 6 жыл бұрын

Oh yes! This is how my family makes kaya. It's the smooth & silky type. It's so much better than the thick grainy type. Thanks Adam😊

@vmparakkat64 5 жыл бұрын

I love watching your videos because of your little vignettes and stories that are behind your recipes and because you make everything look doable!😃

@euniceliciousTV 5 жыл бұрын

Hi Adam, I am Eunice, I discover your channel 5 mins ago. I like the way you explain the process, it is very calm and clear. Good work! I am becoming your little fans now from Malaysia

@huangwencong 3 жыл бұрын

Adam is like the Bob Ross of the cooking world.

@suryasegeri2683 5 жыл бұрын

Finally I found one how to make *Kaya* .... Thank You so much....

@barcode6283 5 жыл бұрын

Your video is so relaxing... I'll gonna try it definitely! Thank you so much!

@janesjliu 3 жыл бұрын

Wow...great memories of having Kaya back in S'pore. My mom always made Kaya and love eating with toasted bread. Thanks for your video Adam. Stay safe!

@PrceptnIsReality 5 жыл бұрын

Finally got around to making it and everyone loves it!! My mom never made it with caramel so it took it another level and so much more coconutty with the cream instead of milk. Thanks from one Haianese to another!

@kimyeetan7248 3 жыл бұрын

oIJI

@bethanyfung4430 4 жыл бұрын

You are really clearly in your steps and process love it!

@kateymateymusic1 6 жыл бұрын

This was a favourite when we lived in Singapore. Everytime our friends come and visit from Singapore they bring us a jar, but I’m interested in trying this in my thermomix!

@ghifariabi 4 жыл бұрын

Your recipe looks great Adam. Gonna try it soon. Thx for sharing

@swapnilt 4 жыл бұрын

Love the way you explained it , I am gonna try this at home !! Lots of Love from India !!

@Surferchick90265 4 жыл бұрын

This stuff taste and smells absolutely DELICIOUS!!!

@veronikasalim8586 5 жыл бұрын

Wow i always look for this recipe thanks Adam.. ✌

@ActualRealKayamariOfficialVEVO 3 жыл бұрын

I have to say watching this video and reading the comments was an experience as someone whose name is kaya

@floratok2968 6 жыл бұрын

Thanks for showing this authentic Hainanese Kaya. Kaya toasts with Malaysian style half boiled eggs is my favourite breakfast. Your method of adding the caramel at the end must be the secret elixir to Hainanese KAYA! 💖

@s90598 5 жыл бұрын

Thanks Adam for the recipe. I like to make fresh food for my family.

@gracebock2900 5 жыл бұрын

Ooo Adam authentic Hsinanese kaya!!! Failed in my few attempt making kaya.THIS is a must try for me,I'm Hainanese!!!😁😁

@recipesforourdeardaughters6340 6 жыл бұрын

Great! Always wanted to know how to make this, as the store bought kinds just don't give you that being in Malaysia feel. Thanks!

@mikemalachy 3 жыл бұрын

Thanks. Just discovered you today. Shout out to another Hainanese brother! My Mom used to make this.

@sophie3howl 4 жыл бұрын

I never knew thought it’s so easy to make kaya jam 😲

@rickysteven1990 4 жыл бұрын

I buy this from the Asian Markets . Love it!, So does my son !

@KristinLagman 6 жыл бұрын

Yum! Thanks for posting!

@dineshdesikan143 5 жыл бұрын

Hi Adam, love the channel! I was wondering how long does the Kaya last? (assuming its not eaten within days lol)

@soniatayco9311 2 жыл бұрын

Wow...thank you for sharing your hainanese kaya recipe..

@Apocalypz 6 жыл бұрын

Never heard of this; never seen it made or tasted it. Looks like the most delicious decadence one could eat!

@sy20777 4 жыл бұрын

Apocalyps super delicious

@aderamsey2876 4 жыл бұрын

Gosh this reminds me of homemade kaya jam in Kopi Tiam shop in my hometown. I miss it so much 😭♥️

@FlorenceGohMeiYuen 3 жыл бұрын

Love this channel

@wnose 5 жыл бұрын

Adam, I've made kaya with the egg yolks only and I've found that it reduces the cooking time considerably - whites are mostly water anyway. Also, I had a problem with lumpy kaya but once I kept the temp below 180F then it came out nice and smooth.

@dasargilamauloeapa 2 жыл бұрын

excuse me may I asking some question ? how many time used for making one batch without or within egg white ? this is double pan methode, slowly cook and long process ?

@wnose 2 жыл бұрын

@@dasargilamauloeapa Try it and measure. I guarantee batch with egg white will take at least 4 times longer than batch with egg yolk only.

@paygelian 5 жыл бұрын

Looks delicious

@iam_nick 5 жыл бұрын

thank you for the recipe!

@novcabrera471 6 жыл бұрын

Thats also my faveeee

@warrenlauzon5315 3 жыл бұрын

I made this a while back, and a stand mixer on low speed works quite well for mixing the eggs and sugar. Hard part here in the US is finding Pandan, finally found some Pandan extract which seems to work fine, though probably not as good as fresh.

@trevorjoshua 4 жыл бұрын

The lovely smell filled the whole kitchen. Love it, thank you. I do have a slight problem though. When I poured the caramel into the kaya and stirred, little white lumps appeared. It looked like hardened coconut, not sure. I dont know where I went wrong. So I sieved the kaya. OK

@ernestkj 5 жыл бұрын

My granny is from Malaysia, this recipe is pitch perfect to the very last bit! As a kid, I would wait by the side while granny finishes pouring the kaya into jars and I can have that pandan leaves with kaya on it! it's better that way than on toast! lol

@ylainebancairin6956 4 жыл бұрын

So yummmyyyy.. 1st time i tried when im in singapore😊😁😬 until now im still craving for kaya.. But i don't think we have here in the philippines

@ccxp1988 5 жыл бұрын

Can you teach the pandan version too?! Lov the detailed video

@habiruby7749 6 жыл бұрын

Instead of adding caramel, we usually use palm sugar...not only it give the sweetness it also add the brown color to Kaya Then we eat it with sticky rice😁😁

@dolan-duk 6 жыл бұрын

The unique flavour from good quality palm sugar would be even better than caramel IMHO!

@selvashanthambaskaran5627 5 жыл бұрын

Tqvm adam...have a great day....reason for u to use a high based pan?

@ricksiew9085 3 жыл бұрын

I attempted for the first time 10 days ago and the kaya turned out beautifully to my surprice. The best recipe - no need to sieve or use the blender by others - yet still smooth and silky. Must be the technique by Adam - slow stirring. Many thanks Adam!

@chauhanneha 3 жыл бұрын

I have doubt .. butter used is salted or plain ??

@yuhanguo382 5 жыл бұрын

Hey. Adam. Thank you so much for share. You know what. I’m now open a restaurant in Hainan. How I wish can invite you to come here. I wanna try your recipe so so bad. About this kaya jam. Can I use coconut oil instead of butter in the process?

@alexkim7270 4 жыл бұрын

Wait. Adam is Malaysian? Woo-hoo!

@jek__ 4 жыл бұрын

This channel makes me think I accidentally left Starbound open in the background, the music is nice

@alvinee3882 6 жыл бұрын

Love your videos! By the way, if you wanted to make the more pandan-y version, how would you modify this recipe?

@adamliaw 6 жыл бұрын

Don't add the caramel, but juice the pandan leaves and add the pandan juice instead of the leaves.

@alvinee3882 6 жыл бұрын

Thanks!

@lizz6071 2 жыл бұрын

Thank you for the recipe! Do you think I can replace the sugar with monk sugar? For a keto version. :)

@selvashanthambaskaran5627 5 жыл бұрын

The best jam ever for a toast to begin the day afresh is "THE KAYA" from our Native malaysia

@halbudy 5 жыл бұрын

Hi Adam... could you tell me how many hours the process we need to make a kaya? Thank you

@heenakhan7298 5 жыл бұрын

Very yummy and awesome recipe sir ..but I can't find pandaan leave in india so can I make without it? I want to make please tell me any subtitles. thnks

@janeheng490 4 жыл бұрын

Hi Adam, May i know can i use fresh coconut milk ,which is squeeze from 1 coconut? Instead of using the can coconut cream.

@jennylim6404 5 жыл бұрын

Just wondering how long is the process of: 1) stirring the mixture and 2) the actual cooking process??

@malayrojak 6 жыл бұрын

Hi Adam, assuming this actually lasts in my house, long will will it keep in the fridge? Thanks for posting!

@adamliaw 6 жыл бұрын

It can keep in the fridge for months. But it never lasts that long!

@malayrojak 6 жыл бұрын

Adam Liaw Thanks mate!

@letseatmalaysian6378 6 жыл бұрын

I love Kaya, both types, but although I get the texture right, I just can't replicate the flavour of the real thing that I used to get in Malaysia. Perhaps it is having to use tinned coconut cream. I use Chef brand as I think that is the best but I would love to hear what other people use. Luckily in Perth, it is just warm enough during winter for our pandan plant to survive, so I always have fresh pandan leaves available.

@hoyuejing 4 жыл бұрын

kara brand seems to be the most popular tinned coconut cream and possibly closest to fresh santan. you should be able to get it in your local asian grocer. good luck!

@chefcscreations 9 ай бұрын

The Chef brand doesn't have enough coconut in it. Aroy-D brand was the winner when ATK tested the best coconut milk out there. Look for coconut as the first ingredient. Some brands have water as the first ingredient 👎. Another brand I like is Thai Kitchen. I believed they're at least 60% coconut while most are only 15-25%

@susietoh6811 4 жыл бұрын

Hi, I made very tasty kaya yesterday following your recipe. But I think I did not control the heat so well and my kaya turned out a bit runny. Do you have suggestion how I can salvage them? I tried adding more coconut cream last night when I noticed the runny texture but this morning it is still so even after 12 hours in the fridge. Can I add some corn flour to it? It's such a waste to throw them away because everyone loves the taste.

@tamandua5772 4 ай бұрын

Xin cảm ơn bạn rất nhiều. Tôi ở Việt Nam, quê hương tôi có nhiều dừa ngon và đẹp, gia đình tôi làm mứt dừa non từ cơm dừa non. Tôi đang tìm kiếm xem ở nước ngoài có sử dụng mứt dừa không thì tôi tìm thấy video của bạn. Quê hương tôi làm mứt từ thịt dừa non với đường. Hôm nay tôi tìm thấy video của bạn về cách hướng dẫn mới, thật sự cảm ơn bạn về sự hướng dẫn tỉ mỉ, tôi sẽ làm món này. Chúc bạn luôn được khỏe, nhiều may mắn !❤

@lawrenceleng7947 Жыл бұрын

Hi Adam, would you recommend using Pandan Extract instead of pandan leaves? Thanks!

@beeeboop9075 3 жыл бұрын

Ahh ive had a craving for kaya toast since I came back from studying in Singapore last year, but I live in an area where fresh pandan leaves aren't really available.. Does anyone have any tips for subs? Thanks for the great videos I always learn a lot!

@UltraHanisah 3 жыл бұрын

Hi Maja! You may try to find pandan extract in a asian store near you. You may find pandan infused coconut cream/cream powder as well. However, in a pinch the pandan is not necessary, you may opt it out. Hope this helps xoxo

@bryanttey6316 5 жыл бұрын

hey adam how long can the kaya last on the shelf?

@collinb3371 3 жыл бұрын

I couldn't get it to thicken. I cooked it for about 1h 45min at 180 F. I used the exact same coconut cream too. Tastes amazing but it's more of a syrup than a jam.

@user-cv4wv5qr2h 2 ай бұрын

I will try to do it. If put hot caramel on top of the mixture the eggs in it won’t coagulate?

@sashennaidoo3747 6 жыл бұрын

This recipe seems like it could be made Sous Vide. How long and at what temp would you hold the mixture (eggs, sugar, pandan and coconut cream) at?

@adamliaw 6 жыл бұрын

No idea. But you need to reduce the jam, not just set the eggs, so I wouldn't make it sous vide.

@paprikac1l4ntr0 6 жыл бұрын

Totaly agree with your suggestion about cracking the eggs 👍👍👍 Question Chef : can i use gula jawa for substiture granulated sugar ? If thats ok..am i still have to used butter? Thank you very much 🙏

@ToryuMau 6 жыл бұрын

... Doesn't matter which country it is, Grandma's jam is best jam. >):^]

@monvaldez 3 жыл бұрын

Hi Sir!! Is it possible to get the original recipe that you have in the link? :( It’s not accessible atm and I succeeded before w that recipe thank you

@moomoopuppy5810 5 жыл бұрын

I bought some yesterday and it's pretty good. Im sure the homemade stuff is the best. I do Iike the strength in the flavor of the Filipino coconut jam that is very concentrated in flavor and is more like coconut caramel. I have Pandan extract gel. How many drops would equal one leaf?

@xk4526 6 жыл бұрын

Adam, what temperature are we tryna get that caramel before putting the butter in?

@3NOM4NOM 6 жыл бұрын

Cuong Tu Not sure for exact temp but when your caramel looks ready and is dark amber, that's when you add the butter.

@adamliaw 6 жыл бұрын

Yes, you're right. It's not about the texture of the caramel. It will all dissolve in the kaya anyway. Just look for the colour you want.

@md91soriano 6 жыл бұрын

Hi Adam, can I use brown sugar or muscovado?

@adamliaw 6 жыл бұрын

Yes, but the flavour will be very strong. Perhaps overpowering.

@amy21106 3 жыл бұрын

I haven't got any pandan leaves near me is it ok to use pandan extract instead?

@gchow6009 3 жыл бұрын

You can use pandan extract or paste. You can also use vanilla if you can’t find pandan extract. Outside of Southeast Asia, pandan leaves are sold in the frozen section.

@aldenmanalac4656 6 жыл бұрын

How to store this kaya and how long can it last?

@LimQingQing 5 жыл бұрын

How long will the kaya stay good in the jar if it's put in the fridge? How if it's not fridged?

@visualsbysanga5523 5 жыл бұрын

Sofia Limantara 2-3 days at room temperature 2weeks or so in fridge

@huangwencong 3 жыл бұрын

Can I mix some gula melaka in too?

@1tinac 4 жыл бұрын

How long does it last in refrigerator?

@patrickcarroll7185 6 жыл бұрын

Sorry to be the one to ask but is there substitute for the pandan leaves??

@rickysteven1990 6 жыл бұрын

Patrick Carroll thanks for being the one to ask 👌😁

@adamliaw 6 жыл бұрын

You can leave it out, or you could add a vanilla bean instead. The taste of pandan and vanilla are not the same, but they are similar on a molecular level. Pandan is sometimes called "the vanilla of Southeast Asia".

@patrickcarroll7185 6 жыл бұрын

Adam Liaw Thanks Adam, I'm going to give this a go with vanilla bean!!

@brianvictor68 6 жыл бұрын

Adam Liaw Very good with crepes and bananas poached in coconut milk. Thanks.

@flipballaz93 6 жыл бұрын

why do western people always want to deviate from the recipe? every damn oriental recipe video i see western people asking oh can I use soya milk instead of milk? or some shit like that. Just OMG stop with this bullshit

@marlousalvador6960 4 жыл бұрын

Hey Adam what’s the measurement on the sugar?

@KuroShinzo 4 жыл бұрын

Can i use vanilla when i can buy pandan in where i live?

@gchow6009 3 жыл бұрын

You can use vanilla for your kaya. When I was in Singapore, I saw a few different flavor kaya and vanilla is one of them.

@Levintagee 5 жыл бұрын

How long does it keep in the jar for?

@visualsbysanga5523 5 жыл бұрын

Levintagee 2-3 days room temperature 2 weeks or so in fridge

@chauhanneha 3 жыл бұрын

Can anyone tell me butter used is plain or salty ?

@htoner235 6 жыл бұрын

If I sterilise the jars how long would this keep?

@spd3ictpro 5 жыл бұрын

Kimbo Slice i was about to ask the same question.

@FlorenceGohMeiYuen 3 жыл бұрын

Well recorded video

@hezeljudah9618 4 жыл бұрын

How much sugar can I reduce without messing with the texture? Not a big fan of sweet stuff.

@_MSD75_ 2 жыл бұрын

can you preserve this like fruit jam by water bathing, if not how can you preserve it?

@maggieloh1989 6 жыл бұрын

Help tried your recipe but it always turn out in one lump. I tried stirring it longer before double boil and tried lowering my fire but the result still the same. What could be the possible error in the process. I’m not using whisker spoon and using less sugar. Hope to hear from you soon. Thanks! 😞

@adamliaw 6 жыл бұрын

I'm not really sure, Maggie. I've never heard of kaya turning into a lump before. Are you stirring it on the heat while you cook it? How much less sugar are you using? Anything less than about 600g will not work for 10 eggs.

@maggieloh1989 5 жыл бұрын

Hi Adam, tried again is not one big lump but the whole pot result in small lumpy small pieces instead of the liquid jam form. But the taste is still just like kaya.What is the time or when should I know that the kaya is ready? Could the result be over cooked?

@thecook8964 3 жыл бұрын

Someone on this blog, said don't let it go above 180 degrees

@loveyourshiela5878 2 жыл бұрын

How long can you keep a bottle of Kaya? I will be selling some.

@hesh2892 4 жыл бұрын

you didnt say ..how long to keep it on flame

@physalislye5540 Жыл бұрын

How much is the coconut cream needed?

@khchong8541 4 жыл бұрын

Oh my, you place your recipe books beside the stove...

@eric.loves.to.fish1 4 ай бұрын

What's the purpose of adding butter...I couldn't hear the reason that he mentioned. TIA

@sdqsdq6274 Жыл бұрын

no wonder the darker kaya sold in store always taste better , its the caramelize sugar , the secret , lol

@stuarts7188 6 жыл бұрын

How long will it keep? Do you store it on the shelf or in the fridge?

@suffianjohan1701 5 жыл бұрын

Kaya needs to be stored in the fridge. It would get spoil really fast in room temperature because of all the eggs and coconut milk in it.

@dasargilamauloeapa 2 жыл бұрын

this recipe using whole egg ? how about the egg white, it wouldn't clumps ?

@gadiscancer9871 5 жыл бұрын

Indonesian sub please :)

@anniee6616 4 жыл бұрын

trying to imagine what it would taste like.. I imagine rather like caramel.

@scheepalicious 6 жыл бұрын

There's an easier way to do this. Just use the egg yolks.

@wokworld4808 3 жыл бұрын

Another version without pandan leaves kzfaq.info/get/bejne/edqgi7WG27uUn40.html

@ridethespiral1219 4 жыл бұрын

I feel like you could do the first part in a kitchen aid on low speed...

@paulakreinberg1448 3 жыл бұрын

it's like curd, with coconut fat instead of butter...

@flcga123 6 жыл бұрын

600grams of sugar?!

@adamliaw 6 жыл бұрын

I'd recommend more. I usually make it with 750g. That's about on par with any jam.