Sous Vide Kaya (Coconut Egg Jam)

Kaya is a delicious Malaysian coconut egg jam that is enjoyed on buttered white toast for breakfast. It’s traditionally made over a fire where the mixture is diligently stirred for hours until it becomes smooth and creamy. Now you can make it in a Nomiku water bath with no babysitting! 


  • 3 Large Eggs
  • 1 ½ cups Granulated Sugar
  • ½ can Coconut Cream (about 6.75 fl oz)
  • 5 Pandan Leaves, knotted
  • 1-2 drops Pandan Paste or Extract (optional)


  1. Set up Nomiku water bath and turn temperature to 83°C (181°F).
  2. In a large mixing bowl, whisk together eggs, sugar, pandan extract (or paste), and coconut cream. Pour into a quart sized zip bag and add in knotted pandan leaves. Seal using the water displacement method and sous vide for 1.5 hours. 
  3. Remove from water bath and drop the bag in a mixing bowl filled with ice and cold water for at least 10 minutes. The kaya should thicken as it begins to cool. Give the bag a good massage to remove any lumps. Spread on buttered white toast for breakfast or as sweet treat! Can be stored in refrigerator for up to a week.

Sous Vide Kaya (Coconut Egg Jam)2014-09-12 21:11:16 GMTsweet,chef,cooking,how to,recipe,southeast asia,pandan,coconut,jam,breakfast,malaysia,malaysian,kaya,food,foodporn,nom,sous vide,sousvide,nomiku

Tags: breakfast, chef, coconut, cooking, food, foodporn, how to, jam, kaya, malaysia, malaysian, nom, nomiku, pandan, recipe, sous vide, sousvide, southeast asia, sweet.