Easy Authentic 10-Minute Hainanese Kaya Jam (Palm Sugar Kaya or Pandan Kaya)

Discover how to whip up silky-smooth, richly flavored Hainanese-style kaya (also known as srikaya) in just 10 minutes—not the hours of stirring traditionally required. The recipe is for both palm sugar kaya jam or pandan flavored kaya jam.

Table of Contents

Toggle

I remember the image of these two little girls anxiously waiting to taste the kaya cooking inside a double-boiler. The lovely lady would grab two spoons and hand a big spoonful of the jam to each of the girls. The glow and the delight on their faces!! Those little girls are my sister and I, and the lovely lady was my late aunt. She made the best kaya, or what we call it srikaya in Indonesia. Named as such because of its rich (kaya) and creamy nature.

The Story Behind the Flavor

Kaya, also called coconut jam or srikaya, is a cherished Southeast Asian spread made from coconut milk, eggs, sugar, and often pandan leaves. It’s thought to have Eurasian or Portuguese origins, popularized in Malaysia and Singapore by Hainanese cooks in the colonial era, who adapted it from traditional egg jams.

Why I won’t make kaya the traditional way anymore

Kaya is my favorite jam EVER (repeat: EVER!). I never really appreciated it until after I’m far away from home and the only way to get a hold of kaya was to get a store-bought one, which is never the same compared to the home-made one. You look at the ingredients list and immediately you got turned off. But, making a kaya means A LOT OF STIRRING! and for hours! Mom often says “if you stop stirring, then you’ll end up with scrambled eggs” and she wasn’t exaggerating when she said that. That’s the traditional way! UNTIL…I discovered this 10-minute kaya recipe from KT. I’ve made it twice since I discovered it a few days ago.

Why This 10-Minute Kaya Is a Game-Changer

1. Fast without compromise – Unlike the traditional method that demands nonstop stirring, this streamlined approach delivers the same creamy results in a fraction of the time.
2. Simple ingredient swaps that make it work:
   1. Use only egg yolks – no whites, which are finicky and can curdle, enabling quicker thickening.
   2. Use coconut or palm (gula melaka) sugar – skips the caramelizing step while retaining that rich aroma and color.
   3. Use coconut cream – avoids excess water and cuts cooking time dramatically.

What makes this 10-minute kaya works

How traditional kaya is made: Traditional kaya is made with coconut cream, sugar, and whole eggs. My mom said to me that I need to stir the eggs and sugar by hands without any heat until the sugar melted. She said it may take about 1 hour. Mom, I love you, but I haven’t made kaya for so long because of that reason! Then the whole mixture of coconut, sugar, and beaten eggs need to be strained and cook in a double boiler. You can’t walk away once you turn on that heat. I gotta continue to stir until the mixture started to thicken into smooth custard consistency and no longer runny, close to one hour!
Now, you will be curious why this kaya recipe can be done in 10 minutes. Here are the reasons explained:
1. Use only egg yolks instead of whole eggs
Egg whites need to be cooked at a very low temperature or it will turn lumpy, so that’s why traditionally it was stirred over low heat for so long and water needs to evaporate to achieve that smooth thick consistency
2. Use coconut sugar/ palm sugar
Some traditional recipes require caramelizing the sugar to achieve that golden brown. Replacing some of the regular white sugar with coconut sugar/palm sugar is such a brilliant idea. It gives that exact same taste and pleasant aroma to the kaya
3. Use coconut cream
I don’t have access to freshly squeeze coconut milk/cream here in the U.S., at least not where I am. So I use canned coconut cream, which is thicker than regular coconut milk.

Pro Tips for making 10-minute kaya successfully

1. Use coconut cream
Do not use coconut milk as this is more diluted and you won’t be able to make this kaya in 10 minutes for sure! IMPORTANT TIP: Do not shake the can before opening the coconut cream. The top is usually cream and the bottom usually has some water. I scoop all the cream out from the can and trying not to scoop out any of the water. The less water you have, the better chance you can get this done in 10 minutes. I like to use this brand for coconut cream. You can use Thai brand like Aroy-D or Chaokoh as well. I’ve used those before too.

2. Use palm sugar (gula melaka) or coconut sugar 
This will save one step from having to caramelize sugar (I don’t like to caramelize sugar!). Palm sugar or coconut sugar is a perfect addition to achieve that golden brown and add a nice aroma to the kaya
3. Separating egg yolks from the white
Make sure you separate the egg yolks from the white very carefully. Leaving as little trace of egg whites as possible when separating. If there is a trace of egg whites, you can run the egg yolks through the sieve. This is to ensure you don’t get any lumps in the kaya. Otherwise, beat the yolks until smooth. Just using a regular fork is fine. Run it through the sieve if you want to

Frequently asked questions

1. Can I use fresh coconut milk?
Yes, but it’s likely more watery, so cook time may increase and you may need adjustments on the quantity too.
2. Can I use regular coconut milk instead of cream?
Yes, but expect a longer cook time due to higher water content. It’s not going to be 10-minute kaya anymore
3. No pandan leaves?
Use pandan extract or omit entirely—flavor remains rich.
4. How long does homemade kaya last?
Refrigerated, up to 1 week. Freezing is not recommended—it may separate.

Best Serving Ideas

1. Classic Singapore Kaya Toast – Spread on toast or Roti Bakar, topped with a sliver of cold butter. Serve with soft-boiled eggs and dark soy sauce.
2. Dessert fillings – Use it to make Kaya Swiss rolls, pulut seri muka, or as a topping for glutinous rice treats.
3. Pair with cheese – Kaya’s sweetness complements sharp or creamy cheeses.

Make this Singapore kaya toast set!

Now that you have this really good and quick kaya jam recipe, you gotta check out this How To Make The Best Singapore Kaya Toast! and also the Kopitiam Soft-boiled eggs! Like..For real!

Have you ever tried the Creamy Eggless Kaya Jam? It’s quick to make, creamy, and satisfying too.