Recipe - Homemade Gula Melaka Kaya 🥥
[Recipe] Homemade Gula Melaka Kaya, smooth, creamy and full of that lovely coconut caramel-like fragrance 🤤🥥 For those foreign, this is Coconut Sugar Coconut Jam!
Unlike its bright green pandan counterpart, this is a richer gula melaka version, with gula melaka giving a deeper golden-brown colour and flavour 😋
The key to making kaya is really patience, cooking it gently over low heat while stirring constantly. Not to worry if it curdles slightly, as it can be blended while warm until it bcomes smooth. It will be flowy initially, and thickened once refrigerated
So good with warm toast and salted butter, but also perfect as a filling for many bakes. Save this recipe and make your own kaya at home 😆
Ingredients
- 4 Egg Yolks, from large egg approx 55g – 60g
- 1 Egg
- 180g Coconut Milk
- 70g White Sugar
- 30g Gula Melaka
- Pinch of Salt
- (Optional) 3 – 4 Pandan leaf knots
Instructions
1. Clean / sanitise your jar, dry and set aside.
2. In a saucepan, whisk together all the ingredients except pandan leaf until combined, adding the pandan leaf knots thereafter.
3. At low heat, stir until the kaya has thickened. This will take a while, approx 10 – 18 mins depending on heat and thickness of the pan. Once it has thickened, remove the pandan leaves.Note: It is okay if it curdles a little, as we will be blending it.
4. Remove from heat once thickened and let cool until warm, approx 5 – 10 mins. Then, blend until smooth or to your preferred consistency.
Safety note: Be careful blending warm things, start slow, ensure it's not fully filled and ensure its not hot. When opening, release slowly
5. Transfer to your clean jar and let it sit until cool (approx 15 mins). Cover and refrigerate it.
6. The kaya will thicken in the refrigerator, and can be stored for at least a week.
7. Serve and enjoy!
Making Gula Melaka Kaya at home has been a game-changer for me, especially since store-bought versions often contain preservatives or artificial flavors. The key ingredient, gula melaka (palm sugar), imparts a beautiful deep caramel aroma and rich golden-brown color unlike the bright green pandan kaya. I’ve found that cooking it gently over low heat and stirring continuously prevents burning and ensures a smooth, luscious texture. One personal tip is to be patient and resist the temptation to crank up the heat to speed up cooking. This slow process usually takes around 10 to 18 minutes and sometimes the mixture may look like it's curdling, but don’t worry — blending it while still warm smooths out any lumps perfectly. Also, removing the pandan leaves at just the right time enhances the subtle fragrant notes without overpowering the kaya. After cooking, transferring the kaya to a clean jar and letting it cool helps it thicken beautifully in the fridge. I’ve kept mine refrigerated for up to a week, and it stays fresh and creamy. It’s incredibly versatile: spread it over warm toast with salted butter for a nostalgic Southeast Asian treat, or use it as a decadent filling for pastries and cakes. For those unfamiliar, the added coconut milk enriches the jam with its creamy texture and subtle sweetness, balancing well with the caramel tones of the gula melaka and the slight saltiness from the pinch of salt. If you want an extra aromatic touch, tying a few pandan leaf knots during cooking infuses the kaya with a gentle floral scent. Overall, making homemade gula melaka kaya is a rewarding experience. It brings a taste of traditional coconut sugar coconut jam right to your kitchen. If you’ve been looking for a satisfying and authentic recipe, give this a try — it’s definitely worth the patience and care! Enjoy this sweet tropical delight on toast, as a dessert topping, or an indulgent baking ingredient.
Dear Bakeomaniac,it won't last a week.Thank you for sharing.