Rose’s Kitchen




10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

October 16, 2008 - Posted by | Jellies and Jam


  1. Hello Rose: I love your name. One of my favorite flowers. Anyway, I just wanted to know where you are located at? We are in Colorado, US. Are you Penang Hokkien Lang? I am sort of Penangite.

    I wonder if you have a recipe for the fruit cake that we make out in Malaysia. Here in the US the fruit cake is horrible, huge chunks of funky fruit and so very sweet. My Mom used to make one with lots of fruit and nuts and used only semolina instead of flour? Can you help me out please.

    Take care and please check out my frien Lily’s blog:
    She is also a fabulous cook and super lady.

    For all I know you may already know her. Anyway, have a great weekend and hope to hear from you soon.


    Comment by Patricia | January 10, 2009 | Reply

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    Comment by zoottrume | September 24, 2010 | Reply

  3. Hi Rose,
    wow thanks for this recipe! I’ve always wondered how to make kaya as my grandmother used to make it for us when she visited us from overseas. Can I ask how long can I store this in the fridge for?

    Comment by Esther | May 4, 2011 | Reply

  4. Wow, sounds very delicious
    thanks for sharing Rose
    you my hero

    Comment by Bali Tour | October 2, 2014 | Reply

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