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Coconut jam
Coconut jam.jpg
A Pandan flavour coconut jam
Alternative names Srikaya, kaya
Type Spread
Place of origin Malaysia
Main ingredients Coconut, sugar, eggs
Cookbook:Coconut jam  Coconut jam

Kaya, Serikaya or Srikaya (Malay: kaya; Indonesian: seri kaya; Tagalog: matamís sa báo, matamís na báo, or kalamay-hatì; Hokkien: 咖吔 ka-ia) is wildly popular in Southeast Asia, mainly in Malaysia and Singapore. It is a food spread, a fruit curd made from a base of coconut milk, eggs and sugar. The word kaya means rich in the Malay language and hence represents the texture of this popular food.

Malaysia, Indonesia and Singapore[edit]

A close-up of Kaya showing texture.

Kaya, also called Srikaya or coconut egg jam, is a sweet creamy coconut spread made from coconut milk (also known as santan), duck or chicken eggs which are flavored by pandan leaf and sweetened with sugar. The colour varies depending on the colour of the egg yolks, the amount of pandan and extent of caramelisation of the sugar. As a popular local spread, kaya is typically spread on toast to make kaya toast and eaten in the morning[1] but is enjoyed throughout the day.

Different varieties available include nyonya kaya,[2] which is a lighter green colour, and Hainanese kaya, which is a darker brown and uses caramalised sugar,[3] and is often further sweetened with honey.

Kaya is used as a topping for several desserts including pulut taitai or pulut tekan, a dessert of sweet glutinous rice coloured blue with butterfly pea flowers (bunga telang), and pulut seri muka, a similar dessert but coloured green with pandan leaves. It is also used with glutinous rice to make kuih seri kaya.


Philippine coconut jam is made from coconut cream (the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle). It is often eaten on toast or pandesal and is used to make kalamay.


Main article: Coconut custard

Sangkhaya (Thai: สังขยา, pronounced [sǎŋkʰàjǎː]) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (สังขยาฟักทอง,  [sǎŋkʰàjǎː fáktʰɔ̄ːŋ]; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (ข้าวเหนียวสังขยา,  [kʰâːw nǐaw sǎŋkʰàjǎː]), glutinous rice with sangkhaya, and sangkhaya maphrao (สังขยามะพร้าว,  [sǎŋkʰàjǎː māpʰráːw]), sangkhaya served in a coconut.

See also[edit]


External links[edit]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Coconut_jam — Please support Wikipedia.
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177 news items

Sat, 15 Nov 2014 09:03:45 -0800

Those with sweet tooth will surely be delighted to receive the Chocolate Lovers Basket, which is filled with chocolate coconut jam from Isabela, 70 percent dark chocolate with organic coconut sugar from Davao, cacao drops from Cebu, spicy chocolate bar ...


Thu, 23 Oct 2014 22:42:46 -0700

This is Singapore's favoured breakfast spread, a thick green paste that is essentially coconut jam. It's super sweet and served with lashings of butter to make it even more decadent. Most locals eat it alongside a serve of very runny boiled eggs, which ...

Christian Science Monitor

Christian Science Monitor
Mon, 31 Mar 2014 08:56:02 -0700

Kaya is a curd-like coconut jam often served as a toasted sandwich for breakfast. Adapting a Martha Stewart recipe for lemon curd brings a taste of Singapore home. By Patricia Tanumihardja, The Asian Grandmothers Cookbook March 31, 2014. close.
Sun, 03 Dec 2006 00:07:48 -0800

These quick and easy coconut biscuits are just perfect with a nice cup of tea. 0:10. To Prep. 0:15. To Cook. 7. INGREDIENTS. EASY. DIFFICULTY. 32. MAKES. 4.5. AVG RATING. (19 Members). Rate this recipe · To my cookbook. Coconut jam drops.
Sun, 10 Dec 2006 16:00:00 -0800

Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan. Step 2. Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough. Step 3. Press dough into base of prepared ...
The Star Online
Sat, 02 Aug 2014 19:03:45 -0700

Kaya is a rich egg and coconut jam scented with pandan leaves. It is a typical Malaysian jam, but is also popular in Singapore, Indonesia (seri kaya), Thailand (sangkhaya) and the Philippines (matamís sa báo). Like any jam, it has copious amounts of sugar.

VietNamNet Bridge

VietNamNet Bridge
Wed, 06 Aug 2014 19:03:45 -0700

Coconut jam is made from the most delicious coconuts, mixed with white sugar. Coconut wine must be made from young coconuts. Coconut mice are the animals that damage coconut trees but they are processed into many delicious dishes. Coconut worms: ...
Fri, 29 Jul 2011 16:04:05 -0700

I am going to be honest with you. This makes a rather crumbly (though gorgeously moist) cake. Other cooks may have gone back to the drawing board but I loved the texture and so did the rest of the family, so try it! For the cake: ○ 175g self-raising ...

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