Homemade Pandan Kaya


Four simple ingredients, that’s all you need. It’s that easy, really! And with a bit of patience, time and arm exercise, you will be rewarded with a thick and rich custard and with a toned arm to boast 😉

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Some people (one of them is the hubs) may say why bother when you can buy a bottle for just a few bucks. Yes, it’s true but everything homemade is better, don’t you agree? Fresh ingredients, no preservatives and you are allowed to tweak to your heart’s desire.


If you have time to spare, go ahead and make your own kaya to enjoy it with toast.

Homemade Pandan Kaya
adapted from Nasi Lemak Lover

350ml coconut milk
10 pcs pandan leaves
3 eggs, lightly beaten
200g caster sugar (I will reduce it to 180g next time)
pinch of salt

1. Blend pandan leaves with coconut milk. Strain and keep the pandan coconut mixture.
2. Add caster sugar to lightly beaten egg and stir until sugar dissolves.
3. Mix (1) and (2). Stir to mix well. Sieve the mixture (I skipped this step) into a heatproof bowl.
4. Place the heatproof bowl over a pot of boiling water. It should sit snugly in it.
5. Bring the heat down to medium and stir the mixture diligently until it thickens (this may take an hour or so)
6. Keep cooking and stirring until it reaches your desired consistency ( I took slightly less than 2 hours)
7. Let the mixture cool completely before storing in a clean jar. Keep chilled in the fridge.

Note: The mixture will thickens as it’s cooled. And thickens further when chilled in the fridge.

p/s: Set up a “work station”. I had my ipad with movies on, a stool and a fan in the kitchen. And with this, I’m all set for kaya making 🙂


7 thoughts on “Homemade Pandan Kaya

  1. Lady J

    Foodporn envy!!! Looking at your massive food recipe posts make me miss my Geneva days where I had time to explore cooking and styling the food.

    1. e Post author

      It won’t be long for me though. When the bubs comes along, I’m not sure if I have the time to cook or even blog!!

  2. Carole

    Carole’s Chatter is collecting links for jams, jellies and relishes today. This is a nice one. I do hope you pop over and link in. This is the link . Cheers

    1. e Post author

      It finished mine within two weeks. I don’t recommend to keep it for too long as there are no preservatives.


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