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Nonya Kaya September 2, 2006

Posted by thelazychef in Others.

Care for a slice of kaya bread or kaya toast?

I have made kaya a couple of times…

Simply because my family lovesss kaya. And it is SO simple to make!

I use my trusty breadmaker when it comes to making kaya(I use the ‘jam’ function which only takes 1 hour!), but if you don’t have a breadmaker, you can cook it over the stove(though you may have to stand there and stir constantly as you don’t want it to burn!) or you may use a slowcooker(but you have to stir often too and this is definately a longer process- taking almost 5-7 hours)

This time round, I made kaya for my mum’s friend. She mentioned to my mum that she loves kaya, but doesn’t like the kinds that you can buy from Ya Kun or Killiney Kopitiam because they were too sweet for her liking. And my mum told her that I make kaya for the family and often use lesser sugar for a healthier kaya(well, actually, kaya is pretty unhealthy with all the eggs and coconut milk, but every thing in moderation is fine…)

And so, my mum went out and bought lots of eggs, pandan leaves and coconut milk and commissioned me to make a big batch of kaya for her friend… haha…

It’s actually very very simple.

Ingredients you need:

1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

(This recipe makes roughly about 1 and 1/2 cups of kaya)

1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle(like in the pic above)
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all(as in sugar, coconut milk and eggs) into breadmaker tin(like in picture above) and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.


*edited* The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture, ie, what we buy off the shelves. You may find that there might be quite a bit of water(this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending. I hope this will iron out any misunderstandings about the product!

1. You may blend it till it is completely smooth too. I like my kaya with a bit of bits in it, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm/hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!

*Ask questions if you need help! Just leave me a comment and I’ll try to help!



1. Amrita - September 5, 2006

hi, i tried this, but i ended up with scrambled eggs in the breadmaker….help???:!

2. thelazychef - September 5, 2006

I’m sent you an email to help you ‘troubleshoot’ on what went wrong… Check your mail! 🙂

3. faizah - September 5, 2006

mind me asking what brand is your breadmaker machine?
i’d love to get one but don’t quite know which one should i get.


4. thelazychef - September 6, 2006

Hi Faizah,

My breadmaker is from Kenwood. But there are other brands out there like Bluesky, which I heard is pretty good.

Hope you find a breadmaker that you’ll like! They are such a gem if you love to make bread! I use it to make whole loaves(in different flavours), pizza doughs,knead bread doughs for smaller buns and yes, make jams and kayas! So yes, it is a good investment! 🙂

5. faizah - September 6, 2006

thank you so much for the invaluable info! i will certainly search for the bluesky brand.

thanks love!

6. E D - September 20, 2006

Hi, I also tried but ended up like “scrambled eggs” in the breadmaker….can I have the solution to this…..many thanks!

7. thelazychef - September 20, 2006

Hi ED…

I have tried this recipe at least 4-5 times and I have not encountered any scrambled eggs problem…

It might be the breadmaker… Amrita, who also had the same problem as you, was using a Morphy Richards breadmaker… is yours a Morphy Richards too? If it is, I can only conclude that the breadmaker’s jam function cooks the jam too quickly, resulting in scrambled eggs, instead of slowly simmering the egg-coconut-sugar mixture…

However, I have included several troubleshooting questions, that may help solve your ‘scrambled eggs’ mystery…

1. Did you set the breadmaker function to “Jam” function? It must be in specifically the Jam function, otherwise, it will burn the ingredients in the pan instead.

2. Was the stirrer placed properly in the breadmachine?

3. Did you put enough pandan leaves? If there are not enough pandan leaves, the kaya might have a yellow/gray colour to it.

4. It is common for the mixture to be lumpy when the jam function is complete. You must put it through the blender to smoothen it out.

Hope it helps… 🙂


8. jasmine - October 9, 2006

Hi, I’ve just finished making my kaya, and guess what, mine turn out curdy and watery. I’m using Zojirushi Breadmaker. Maybe, I’ll stick with the conventional way of cooking our double-boiler.

9. thelazychef - October 9, 2006

Hi Jasmine…

I hope you didn’t throw your kaya away…

Mine also turned out curdy and watery! You are supposed to blend it in the blender before it will look like what kaya is supposed to look like. If you find that there is too much (sugar)water, take out some of the water, then blend whatever is left…

Kaya made with breadmakers will never turn out smooth like those cooked over the stove or in slow cookers, because of the quick cooking time. So, blending the cooked mixture will achieve the right consistency…

10. jasmine - October 10, 2006

Hi Rachel,

I almost wanted to throw away the kaya yesterday but decided to blend it to see whether it’s still the same curdy and watery. And, hey! it turns out very smooth and look like KAYA finally ;-}

So, I didn’t throw it away, hehe…

I immediate toast a slice of bread and spread the kaya and butter (trying to imitate the popular kaya toast you would usually buy from YaKun or Kopitiam)

I still find that the kaya a little too sweet. Probably, will reduce the sugar to 3/4 cup the next time. And, yes, will try using the breadmaker again :-], since I can rectify the curdy and watery effect.

Thank you THELAZYCHEF for making life easier without having to stand over the stove for hours to make kaya again…

11. thelazychef - October 10, 2006

Hi Jasmine!

Glad you salvaged it! When i read your 1st comment, I was thinking to myself- she’s almost there! I hope she didn’t throw away her kaya!!!

My mum also doesn’t like kaya to be too sweet, so normally, I put in only 3/4 cup of sugar… 1 cup is just an average…

Anyway, glad it turned out okay for you! 😀 Enjoy your kaya!

12. jasmine - October 11, 2006

Yap! Rachel, I’m enjoying the kaya… thanks.. :p

Will probably make it soon again with less sugar and let you know how it turns out.

Till then, take care n hope to see more ‘lazy’ recipes from you.

13. maktam - October 12, 2006

Hi Rachel,
just got to know about lazy chef. Can I add to your kaya recipe. if you caramalise half of the sugar your kaya will look light brown not so white as your picture shows. It will look better and taste great.

14. thelazychef - October 13, 2006

Hi maktam…

Thanks for dropping by!

Thanks for the tip… might try caramalising next time… but I guess what attracted me to this recipe was its simplicity… no addition work other than measuring, dumping and blending.. haha…

But yes, I believe that with the caramalising portion, it’ll bring about a fuller flavour…

Once again, thanks for dropping by! 🙂

15. xuan - December 8, 2006

Hi, you are my HERO!!!!!!!!!!!!!!!! I’ve been living overseas, drooling (I suppose rather stupidly- now that I know I can make kaya myself) about eating kaya toast again with a nice steaming cup of coffee in a metal mug. Thank you thank you thank you!!!! I really should have asked around, one tends to forget, being in a very efficient commercial world that tries to forsee the every demand of the consumer and that relies on the laziness or business of the consumerl, that most of the best things in life can be made at home. *sighs nostalgically*
Again, thank you thank you thank you

16. thelazychef - December 8, 2006

Hi Xuan…

haha… you’re welcome! You sound so excited! So cute…
Well, I’m glad to be of help… and yes, have fun making the kaya! 🙂 If you have any problems, just drop me a msg here and I’ll try my best to help you! 🙂

17. Lynda - March 8, 2007


Tried your method using the Prima Breadmaker. Turns out extremely watery. Guess their jam function doesn’t work for kaya. But I didn’t throw the kaya away. Instead, I popped it into the microwave and zapped it for 30s at a time, stirring in between for about 5 times and voila, I got kaya too! hehheh.

Thank you for your recipe.

Btw, kaya is actually quite healthy coz coconut milk is full of saturated fat and this fat is good for you. Using raw sugar also ensures that you get more vitamins. Eggs are good too with dha and so on. Ha ha, so go ahead and slurp it up!

Fellow lazy cook

18. George - March 29, 2007

Hi lazy chef,

I live in manila and was blown away with your kaya recipe….could you please give me the exact model number of your kenwood breadmaker…i wish to order online for it.

Appreciate the response.

And thanks very much.

19. thelazychef - April 2, 2007

Hi George…

My model is as follows: Kenwood BM200.

Have fun making this delicious kaya!

20. lydiateh - April 9, 2007

Hi lazychef, you’re my kind of chef, hehe. I’m always trying to ‘cheat’ in cooking. I have a Kenwood breadmaker too, if I’m not mistaken exactly the same model! I just got the ingredients and was surfing around looking for an alternative to my MIL’s recipe when I discovered this. Fantastic! Will try out and let you know how it went.

21. Rich Kaya « Life’s Like That - April 11, 2007

[…] I stumbled on Lazy Chef’s blog.  She suggested using a bread-making machine.  She used a Kenwood which has a jam-making […]

22. thelazychef - April 11, 2007

Hi Lydia!

Saw your blogpost on your kaya! Glad it turned out great! 🙂

23. Michele - April 15, 2007

Hi Lazy chef,

I was really inspired to make my own kaya after reading your above blog entry. So when I got a Bluesky breadmaker, first thing I made was kaya!

However, it didn’t turn out to be that successful…. Hopefully you’re able to help me. When I used the “jam” function, the timer was set to 3hrs+! Does it take that long? When started, the stirrer wil rotate for about 30mins then stop for a period of time then start again to stir then stop. Subsequently, when it heats up again, it doesn’t stir. After the 3hr process, I ended up with a kaya pudding with brown sides! It tastes really nice but it’s kaya I want, not a pudding!

Refusing to waste it, I removed the browned bits & put the rest in the blender, only then did I get something resembling kaya, but I don’t thing kaya with browned sides is the way tho go. Was the time processs too long? Was I to scrape the edges when the stirrer was rotating? Pls help. TIA!

24. thelazychef - April 15, 2007

Hi Michele,

3 hours is indeed very long! If I remember correctly, my Kenwood jam function is only an hour long! Only my bread-making function is longer(ie: about 3-4 hours) And it stirs constantly… It never stops… So that the jam will not stick to the sides of the pan.

While making my kaya, I normally check on it and stir down the sides so that it doesn’t burn and become brown. There have been occasions that I left my kaya to cook on its own, and there was brown bits, but it wasn’t alot and it didn’t turn into a pudding!

Maybe next time, you can watch out for it after 1.5 hour -2 hours (since your pan doesn’t heat up until much later) and yeap, scrape the sides down to prevent it from browning at the sides. If after 2 hours and it looks cooked, stop the machine and blend the cooked mixture.

Anyway, I have a friend who has a Bluesky machine and she has tried this recipe before, so, I’ll double check for you! I’ll keep you posted via my blog! So check back soon! 🙂

25. Michele - April 16, 2007

Thanks for your reply, lazy chef. Maybe I’m new to this breadmaker. Looking forward to your friend’s take on her kaya making experience with her bluesky machine. 🙂

26. Michele - April 21, 2007

Hi Lazy chef,

i tried making kaya again & this time all is well! I suppose I was a bit kan cheong (being new to the breadmaker) & expected the stirrer to turn immediately. Actually, it heats up the mixture for 20mins before it starts rotating. By then, it’s time to scrape the sides down. And it does set the timer to 1hr20mins so that’s really the correct time for jam making. Thanks for the tips on kaya making, it really is very simple! 🙂

27. Serene - May 22, 2007

Hi there~
Your kaya looks so nice.. i so want to try it…but i do not have a breadmaker =(

Can i make the kaya without the use of breadmaker? if yes, what is the method?


28. thelazychef - May 23, 2007

Hi Serene,
You can make kaya using a slow cooker as well. Or if you have lots of time, you can cook it in a pot but you’d have to stand in front of the stove stirring non-stop! And yes, even if you cook it in a slow cooker, you would need to check on it often and give it a stir every once in a while.
Hope it helps!
You can leave me more messages if you need more help.

29. Serene - May 28, 2007

hi again
thanks for the advised~
i had tried the recipe and cook over the stove.
The result is really satisfying

thanks so much for the recipe XD

30. Ling Ling - June 14, 2007

Thanks Lazychef for unselfishly sharing your recipe and experience on kaya making. Without your advice on blending it, I would have thrown away 1 hour of my hard work of stirring the pot over the stove. Thanks again!

31. lynette - June 28, 2007

Hi can I use your bread maker in the US as it is 110 voltage?

32. thelazychef - July 1, 2007

Hi Lynette,

You’ll have to check the box or instruction manual for this issue. I have a feeling that you might not be able to use my model in US. But please check it out first. 🙂

33. sue - July 18, 2007

i tried cooking today but the kaya doesn’t look like what is sold over the counter.I am cooking over the stove,have been stirring constantly yet it is very lumpy,more like egg bits rather than the jam.I have added the eggs and coconut milk tog over boil.Should I be pouring the eggs gradually than all in at the time?

34. sue - July 18, 2007

Pls reply

35. thelazychef - July 19, 2007

Hi Sue,

The cooking process should be gradual in heat, which means, you should put the room temp coconut and egg mixture over low flame and start stirring from there. Cook the whole mixture over low heat. Well, don’t fret about the egg bits, just throw everything into the blender and blend. You should then get the same consistancy as what you get outside! 🙂

Hope it helps!

36. Rachel Yeow - August 12, 2007

Hi Rachel,

Your posting came up top when i did a search onthe internet for a nonya kaya recipe. Need some help, am in California and i can’t find pandan leaves. Best thing i can find is Pandan Essence. I saw in part of your recipe that it was about adding the jucie/water from the pandan after boiling…any ideas? thanks so much


37. thelazychef - August 12, 2007

Hi Rachel (cool! we have the same name! heh!),

You can use pandan essence, but your kaya would not have the dull green colour that is achieved with real pandan leaves.

Well, what you get after boiling is actually the sugar water, not the pandan juice. If you’re not sure about when to add the essence, you can add it when you put in all the ingredients into the breadmaker.
Actually, I don’t quite understand your query, perhaps you can read the recipe again and get back to me about the pandan juice part. Sorry about that!

38. karen - August 14, 2007

Hi lazychef, I am very glad to discover that someone out there can help me with this problem. I am living in oversea and my husband is constantly craving for Singapore/Malaysia food. Laterly, he is craving for kaya…..sound like he is pregnant.
I have tried making kaya 3times and it always end up lumpy. I have cooked them over the stove(very low heat) and I have also tried cooking it over a pot of below boiling point water.
What should I do in order for me the get the texture that is posted on this page.
Thank you for your kind attention.

39. MissHome - August 29, 2007

Hi lazychef, I used to help my mum make kaya back in Malaysia by using the double boiling method. I am now in London and I don’t seems to be able to find pure coconut milk. All the coconut milk that I bought from the supermarkets or chinatown shops have water in it. My kaya ended up as scramble eggs. Any tips on the brand from fellow Londoners here.

40. thelazychef - September 2, 2007

Hi MissHome,

Try blending the mixture in a blender, it does wonders!

41. michelle - November 10, 2007

may i know how much is ‘1 cup’? how many ml?

42. thelazychef - November 16, 2007

1 cup is about 250ml. Hope it helps!

43. JJ - January 1, 2008


I tried to make kaya but why it became scambled egg when I mix all 3 ingredients (egg/coconut milk/sugar) an cook it in a pot and stir. I try 2 times but still it’s scrambled egg.

Can you give me detail instructions? tks

44. sally lim - January 8, 2008

I tried making kaya but why it became scambled egg when I mix all 3 ingredients (egg/coconut milk/sugar) an cook it in a pot and stir. I try 2 times but still it’s scrambled egg..
My ingredients .. 1 cup eggs, 1 cup santan and 1 cup white sugar..I cook sugar in pot over low heat till it melts, add beaten eggs and santan mixture, stirring till mixture thickens(about an hour)..
The result is like scramble egg and rough mixture. Where did I go wrong? Kindle please help me

45. pax - January 30, 2008

thanks LazyChef. my kaya taste just like how my wai po used to make. as i was stirring my kaya over the stove, i was reminisincing the past when i watched her made kaya for us. thanks again LazyChef. 🙂

btw i used double boil method and started everything cold. then blending at the end. my wai po used this big big whisk to make and i think she used pandan juice.

46. Jen - February 7, 2008

Thanks for the detailed recipe. One thing I was wondering, do you blend it with the pandan leaves or do you remove them after cooking?

47. juno - February 28, 2008

hi lazy chef,
have a question for you
i have tried your recipe but on fire stove. It’s worked well but om two occassions the kaya turned brown instead of green. Would you happen to know why it turned brown?
The sugar did not caramelised …..

48. Jon Campbell - March 20, 2008

This might sound silly, but do you blend with the Pandan leaves still in the mixture? My wife is from Singapore and recently returned after visiting family. She brought back a jar of FairPrice (a supermarket chain) kaya and we went through it in no time. We will try making our own in the near future and found your method interesting, though we will need to buy a breadmaker.

49. thelazychef - March 20, 2008

JJ, Sally:

When mixing all the 3 ingredients in the pan, the pan MUST NOT be hot. Only turn on the breadmaker when you have placed all the ingredients in. Likewise, only start cooking(over the stove) when you have mixed all the ingredients in the pot. Also, if you cook over the stove, use low fire. Hope it helps. 😀

Jen: I remove the pandan leaves after cooking.

Juno: The fire you used was probably too high… ideally, you should cook it over a low flame and stir constantly… Also, you might have added too little pandan leaves. I suspect the sugar caramelised, thus, the kaya turned brown.

Jon: DO NOT blend the pandan leaves into the kaya!!! Only cook it with the mixture so that the essense and colour would be left in the jam. Remove the leaves after cooking.

Hope it helps!

50. mamabliss - March 25, 2008

hi lazychef, thanks so very very much for sharing this recipe… I’ve made my first kaya today and it turned out beautifully… 😉

check out my blog entry on my kaya making when you have the time ya…

http://mamabliss.blogspot.com see you…

51. aini - April 3, 2008

yay kaya! i shall try this recipe.

52. Phoebe Gan - April 18, 2008

Thanks for the idea of blending the mixture in a blender!!! My family and I love your recipe. We think you are genius 🙂 We used to fly “Kaya” from home to New Jersey everytime we go back to Malaysia. 🙂 We are making our own from now on … All the best with your school work.

53. cy - April 24, 2008

Hi lazychef, would ponding the pandan leaves enhance further the fragrace of the kaya?

54. thelazychef - April 24, 2008

Phoebe: Glad your family loves this recipe! 😀 Thanks for the encouragements!

cy: I think you meant pound? If it is so, yes, pounding the pandan leaves would help. If not, you can just bend the leaves back and forth at different areas so that the leaf ‘breaks’ and it would also release the essence.

Hope it helps!

55. CY - April 26, 2008


Had made my first attempt and I noticed there was some egg white in it. Perhaps I did not whisk the egg thoroughly enough. Or is it something else?

Also, if i like to make double or triple the amount, do I just double or triple the ingredients’ amount?


56. Janice - June 6, 2008

I’m using Kenwood BM250.. So glad I finally found this Kaya recipe using breadmaker. As coconut milk (santan) is not good for our health, can we substitute it with same quantity of evaporated milk? Thanks.

57. Bettina - June 9, 2008

Hi there. I live in Illinois in the US. I recently heard of kaya and I would like to try it very much. I do not know if pandan leaves are available anywhere. I have found a site that sells Pandan essence/screwpine paste. See link…


Would the recipe work with this essence? Does anyone know where I can purchase pandan leaves in the US? I would have it shipped if I had to also.

Any help would be appreciative. I friend in Malaysia offered to send me some kaya, but the shipping alone would make it way too expensive for me to afford. I have a slow cooker and a bread machine and would love to try to make this.

Thank you.

58. thelazychef - June 9, 2008

Hi Janice,

Please DO NOT use evaporated milk! Kaya is a egg and coconut jam, so if you substitute the coconut milk, it would not be kaya anymore!

No doubt, coconut milk is not good for health, but like my dad always says, ‘the key is to consume everything in moderation’. Spread the kaya thinly and savour it bit by bit! 😀

59. thelazychef - June 9, 2008

Hi Bettina,

I have come across some sites where they use pandan essence to make kaya, but they often look rather artificial and I am worried that the taste would be affected too!

I was studying in LA sometime back and I remember seeing pandan leaves being sold at the Asian supermarket. Perhaps you can source for a Asian store/Chinatown near your place and purchase them.

If all else fails, I do not mind sending some fresh pandan leaves over to you, but I only worry that the pandan leaves may dry up slightly before it reaches you.

In the meantime, try looking for a Asian Supermarket in your area! 🙂

60. Janice - June 9, 2008

Hi thelazychef,
I tried using evaporated milk yesterday. It turned out ok except that the pandan leaves could hardly cover the smell of egg. I’ll try again using blended pandan juice instead, thou the coconut milk version is still unbeatable.
Can I double the recipe since the portion is small? Afterall, we have to take the trouble to wash the breadmaker & blender.

61. Bettina - June 9, 2008

Thank you thelazychef! There is Chinatown near downtown Chicago, about an hour from me! I will do some research to see if I can find pandan leaves somewhere there. Good idea! If all else fails, I may take you up on your offer to send me some. I will have no idea whether the partially dried leaves would make a difference since I have never tried Kaya before. I’m guessing it would still taste awesome by how good you all say it is!

Im getting excited! Thank you!

veronica Muehring - October 18, 2009

It is hard to get fresh pandan leaves even in the Asian Food markets. However, it is quite easy to get frozen pandan leaves. It works just as good!


62. Joann - June 11, 2008

Hi thelazychef,

I am going to get my bluesky bread maker this afternoon, would really love the try out the kaya recipe. Your comments to Michele on 15 April 2007 quote “Anyway, I have a friend who has a Bluesky machine and she has tried this recipe before, so, I’ll double check for you! I’ll keep you posted via my blog! So check back soon!” Unquote. But I don’t think I have seen anything posted yet, is there anything I should watch out for when using bluesky bread maker making kaya, am I able to set the cooking time to an hour instead of the 3 hours that Michele has experienced?

63. Peb - June 26, 2008

Hi! I just blog on my kaya recipe and found yr website. I will definitely frequent cos I love cooking and even baking now. Visit my website if you want the recipe to make kaya from scratch ie. stand at the stove and stir for hours….:) I don’t have a bread machine 😦

64. Bee Choo - July 3, 2008

Thanks for your kaya recipe.
Following your instructions, my kaya turned out pretty good.
Can we use the light brown sugar or gula melaka ?

65. Kat - July 4, 2008

Hi Rachel.

Call it the beginner’s luck. I have never made kaya before, and when I first tried your recipe, the kaya turns out fabulous!

Wanting to replicate this success and make for everyone in the family (mom, aunties), I tried making it again. For 3 times in a row, they became wet scrambed eggs after 1 hour.

Just like you, I have a Kenwood (BM350). I set to Jam function (can’t go anymore wrong with this) but I have not succeeded in another batch of Jam.

What can I do?


66. Mao - July 11, 2008

hi thelazychef!
You seem to be using the exact recipe that i am using, blender and all. Although mine turns out well in terms of taste and fragrance, I can’t help but feel that it is not as smooth as those we buy. The texture is a little rough and after about a week in the refrigerator, it resembles something like wasabi (the Japanese horseradish). Do you have any suggestion to rectify this?

67. thelazychef - July 11, 2008

Hi Bee Choo,
You can use brown sugar, just that the resultant kaya would be more brownish. 🙂 Taste wise, it should be pretty similar, though the brown sugar may result in a lighter pandan taste. Gula melaka can be used too, but I prefer a pandan flavoured kaya to the nonya style kaya(which is brown in colour).

Hi Kat,
I am surprised you have trouble with your kaya! Considering you got it right the first time! I cannot seem to figure what might be wrong. Unless you didn’t fit in the stirrer properly so it did not stir the mixture as it cooked. Well, all I can say is that, try again! Cooking is all about trial and errors. I myself have failed in certain recipes and have yet to master others. But I find it extremely satisfying once I managed to get a recipe right. So don’t give up yet! 🙂

Hi Mao,
I understand what you mean, well, there was once when I blended the kaya longer and found that it made it much smoother. So, if you like yours not too grainy, let it blend a little longer in the blender. Also, I think store bought kaya tend to have stabilisers and preservatives so the texture will not change much after being kept for a period of time.

I hope you get what I mean. 🙂

68. wblian - July 19, 2008

great recipe
just an extra for those out of town and can’t gettheir hands on pandan leaf
You can use pandan paste and pandan essence together! The rest of the ingredients stay the same

69. Karen - August 7, 2008

Hi. We live in Australia. I love kaya. I like to try out your kaya. But there are few things that i’m not too sure about.
1. What is breadmaker?
2. Your measurement cup? Is 1 cup = 250ml? Or just with our normal drinking cup?

70. Anne - August 7, 2008

Hello Rachel. This is my first time at your blog, lurve it. I plan to make kaya sometime soon, but I don’t really like the taste of pandan. Can I opt out the pandan leaves? Will it make any difference to the kaya. Thanks Rachel.

71. thelazychef - August 8, 2008

Hi Karen,
Yup! I love kaya too!
Well, a breadmaker is basically a machine that is used to make bread! It is very useful as all you need to do is to dump all the ingredients into the machine and it will knead, rise and bake the bread for you! Its really easy to use! Nowadays, most breadmakers have the Jam function, which allows people to cook their jams. Just put the ingredients all inside and it will cook it for you! To get a better idea, type ‘breadmaker’ in Google, I’m sure you can find lots of explanations and examples of breadmakers.
Yup, 1 cup is equivalent to 250ml. In cooking/baking, we use precise measurement cups and not the normal drinking cups. 🙂 Hope it helps!

Hi Anne,
I am glad you like my blog. If you do not like the taste of pandan, you can use gula melaka and your kaya would have a nice brown hue to it. The method of making would be exactly the same as the nonya kaya recipe. 🙂

Hope it helps!

72. Matthew - August 9, 2008

Hi Lazychef. Been making Kaya every few weeks since discoverir method – fantastic. Only thing is, Pandan leaf not always available where I live (Cambridge UK). I was wondering, if I make the Kaya in large quantities (when pandan leaf is available), do you think it is OK to freeze it?

73. Karen - August 18, 2008

Thanks a lot!!

74. monstermum - August 31, 2008

Hi Lazychef,
I’m going to try making kaya for the first time in my life! I wanted to make kaya myself because my previous maid was able to do it on her own and blessed the whole family with tasty kaya. Now that she’s gone, I have to settle for ‘Glory’ kaya. I’m determined to try it out. Just bought a Zo*****shi (can’t remember how to spell this brand) breadmaker yesterday. Hope it’ll turn out well!

75. Ellen - September 13, 2008

HI Lazychef,

How much Pandan essence should I use? ( Can’t find any Pandan leaf…)
If I cook it on stove, how long should it take? And, how to tell when it’s ready?

Thanks for sharing your recipe!!

76. betty - September 14, 2008

I made kaya when I was living in M’sia. I used two deep pots, one small and one big. The small pot was placed in the big pot with a towel between the pot. Add water in the big pot before you put the small pot with the mixture. You need to judge that the water in the big pot does not flow to the small pot when it is boiling and the towel will reduce the boiling noise and direct heat to the small pot. . I used only medium or lower heat and a long wooden spoon for stirring. If the water in the big pot was low , I added more but make sure it did not flow over. Normally it takes about 45 minutes or 1 hr to cook. The first 1/2 hr you may need to stir often. The mixture is very smooth and more golden color if you use some duck eggs, I prefer to use chicken eggs as it is easier to buy .Both brown and green taste good to me especially on toasted roti.

77. thelazychef - September 29, 2008

Matthew: I have not tried freezing it, so I am not too sure.

Ellen: Yes, you can use Pandan essence, however, the colour would be of a brighter green shade. It should take about an hour and half to 2 hours on the stove.

78. fitri - October 7, 2008

Very nice recipe.

79. Joanne - October 10, 2008

Hi Lazychef, can i gave the proportion in grams? I dun hv measuring cup at home leh.
Another thing is, must i whisk the egg & sugar b4 cook? must i sift the egg mixture thru sieve b4 cook also? if i wan to blend the pandan leave into juice, must i increase the portion of any ingredient? I’m using double boil over stove…sorry for so many question.

80. Kevin - October 13, 2008

Hi Lazychef.
Brilliant! I have just made some Kaya in the breadmaker as you have suggested and it has turned out really well. I didn’t have any Pandan leaves but i cheated and used some Kaya flavouring I had previously bought. I would have never thought of making Kaya this way but I am really glad I found your page! I will try out some of your other recipes now too! Thanks again.

Kim - February 10, 2012


Thanks for the recipe. I have one question. Do you have any idea how long can I get keep kaya in normal container no sterilize?

I like kaya. I haven’t eaten it for a long time. I will make it soon .;)


Rach - February 10, 2012

I normally try to finish the kaya within the month (if it lasts that long!) and keep it in the fridge so that it remains fresh!

Hope it helps!

81. MalMal Our Inspiration » Fruit of Labour - October 20, 2008

[…] had homemade kaya toast for breakfast the next morning. Since I do not have a bread maker like here, I used back Auntie Jess’s […]

82. Kelvin - November 16, 2008

Hi Kelvin here, I mastered your kaya and taught my mom haha… you can make black sugar kaya too.. Btw I just setup my shop in Taiwan selling 肉骨茶 and nasi lemak… and will be selling kaya bread too . 🙂 Do you know how long I can keep the kaya in the fridge for, will it spoil after sometime?

83. Doris Chan - November 17, 2008

Hey, I’ve misplaced my bluesky breadmaker receipes and manual…Do you happen to have it?

84. The Training Blog of Algernond » Fattening up with a Healthy Spread » Sweat365 » Fitness Community - November 24, 2008

[…] a slow cooker, which takes hours. Luckily though I found a technique which uses a bread-maker. See here for a full description, as I can’t be bothered to describe (you also need a food-processor, […]

85. My Wok Life - December 4, 2008

Thanks for your kaya recipe. It’s so detailed…. I read every single note you gave. Thanks alot!

86. azon - January 1, 2009

hi there, i tasted kaya on toast in manila, from a singaporean kopi shop, it was lovely and it was too sweet,green and new and it took my heart away. now for more than a year and a half i have been away from home and here in UAE they dont have these regional specialties,so thank you for this detailed recipe now i’ll make it at home, ure my hero. life here is lonely-for me- food is a comfort. anyway can you please email me this recipe, would you happen to know ho to make the kopi bun wc has a layer of coffee flavored crust, standard bread with the butter inside, my family loves these singaporean sweet treats. thank you very much, im azoncrimson@yahoo.com God bless the cheerful, happy cook,more power to you.

87. rosaline - January 6, 2009

Hi Kaya-ist,
I like to make kaya but it always curd and like scramble eggs. Can you tell the reason why?????

88. lydnic - January 9, 2009

hi, i just tried the kaya…just want to say that mine was also like scrambled eggs but i put it in the blender and it ended up like yours in the picture..:)…hmm, do u know how i can make it thicker?

89. thelazychef - January 16, 2009

Hi Azon,
Sorry I do not have the kopi bun recipe!

Hi Rosaline,
You should not introduce heat too quickly. Otherwise the eggs will cook very fast. Blend it up after cooking if you think it still looks very curd-y…

Hi Lydnic,
After the cooking process, I normally find that there would be alot of water content (sugar water actually), I will drain out all the water to prevent the kaya from bring too watery, and in the process, my kaya would be thicker. Hope it helps!

90. lydnic - January 18, 2009

can i check if i can double the quantity or do i have to make batch by batch?

91. Mimi - March 19, 2009

Hi, I have another way of doing the kaya, it seems more easy, may be every one should try too:
3-4eggs(if the egg is small!), 3/4 bowl of sugar(divide into 2 portions), 1 coconut(squeeze directly, no water adding),pandan juice(cut,pound for it’s juice, can add 2 tablespoon water to get more juice out, it’s optional if no pandan leave to get anywhere).
Method: mix the 1/2 portion sugar to eggs, mix well till sugar dissolve,add in the santan, just lightly stir well(all r without fire heating!), get a small pot, pour the bal sugar, use a spatula keep stiring until the sugar become caramel, note: fire must be real slow!When forming liquid caramel, pour in the previous mixture, keep on stirring slowly until all the mixture forming a caramel colour, it takes about 1hr for me to make the kaya formiing thick texture, done.

3/4 or less sugar will not be so sweet, I used 1bowl and it’s real too sweet.

Enjoy trying, cheerio!

92. AC Lee - April 24, 2009

Thank you Mimi for helping me recall how it used to be done… by my mom at least. Those were days before bread makers (home type anyway : ) . My mom used to make lovely kayas and the method used was what you have just brought up. It has been such a long time ago (am 65 now) and I could not recall the details until your receipt above.

I am also pleasantly surprised by the amount of interest generated over the years on this blog!

93. Jha - June 1, 2009

Hey lazychef, thanks for posting this! (LOL, no matter how long ago!) My kaya turned out curdy and all, and I don’t have a blender, and I think I know what went wrong (this will teach me to read comments first!!) – I cooked the kaya at a high heat when it should have been a lower heat. (I’m using a double saucepan type deal, mainly for steaming dumplings, but eh.) But next time I’ll be prepared!!

94. Amanda Au - August 5, 2009

Dear lazychef, I just chance upon your wonderful blog, and want to thank you for the very clear instructions in this kaya recipe, especially the part about the need to blend. I have seen other kaya recipes using breadmaker, but they did not mentioned about the need to blend after the breadmaker has done cooking. Like what you mentioned, the end product using the breadmaker certainly did not look in the least bit like kaya. I would have deemed it a failure and thrown it away at that point. if not for your instructions to blend. The kaya was super smooth and creamy after blending, just like those from Killiney and Ya Kun which I used to buy on a regular basis.

I agree with some of the other readers that 1 cup sugar is still too sweet, and will reduce to 3/4cup the next time. I substituted 1/4 cup of the white sugar for light brown sugar, and it turned out with a very nice fragrance and color. This is easier than trying to caramelize the white sugar.
Thank you so much for sharing this wonderful recipe. Now I can enjoy homemade kaya without all the addictives AND minus all the hard work of the traditional way of making. You are my hero.

95. amateur cook - November 6, 2009

Hi lazychef. My breadmaker doesn’t have a jam making function. How can I make Nonya Kaya with my breakmaker?

I have never made Nonya Kaya before. My late Nonya grandmom told me she added a little bit of Vanilla essence into her Nonya Kaya. My mom who is Nonya has made it before. She said she whisks a stalk of lemon grass in the mixture. (Singapore).

96. Pearl - November 9, 2009

You ‘re a genius, lazychef. Just the kind of person I like. Thanks for this kaya recipe. Was wondering whether can use my Kenwood BM250 for it when I chanced upon this. Thanks again Will try very soon.
My sons and hubby love kaya but I’m lazy like you…always looking for easy method. And that’s why I bought my breadmaker 2 days ago…so easy to make bread.

97. artyeo - November 14, 2009

I can make kaya in 7 – 8 min

98. siti - November 18, 2009

Hi, im just wondering what is the shelf life for a kaya .. if the same is not placed in a fridge… is there any way we can prolonged it?

99. Wernie - December 19, 2009

Hello!! My mum and myself have JUUUST made some kaya with your recipe, over the stove, and it was DEEEELICIOUS. :9

At first, the kaya ad turned lumpy and scrambled-eggy, but following the blending, we had smooth, creamy kaya at the end. (:

Thank you for updating your original post with the edits as well! (:

100. student@canada - January 3, 2010

hi there,am wondering,do you use thick or light coconut milk?
and if i want to caramelised the sugar..so should i do it?
and how long should i cook it over the stove

101. Nfn - January 19, 2010

Thank you for the recipe. I used canned coconut milk and pandan extract I got from the store. I caramelized 1/4 sugar over the stove, than added the egg/coconut/0.5 cup of sugar mixture to the caramelized sugar. It turned lumpy and I thought “Oh no. What did I do wrong? Did I stirred with the wrong hand or what?” The blending did the magic and it turned out great! I had a slice of toast with butter and kaya for dinner immediately. 🙂 Thanks again for the recipe. Now I can walk pass kaya on the shelf without looking back.

102. Anthony - March 31, 2010


When u say 1 cup of sugar, are you referring to our normal drinking cup?

Please advise?


103. Bellez Er - July 4, 2010

Thumb up for you recipe. I have success but did use breadmaker. I used pot to do it. Stir n stir. Hee hee

104. Claudia - July 18, 2010

oooh thank you so much for this!! I must try it, can you tell me the stove top version? thank you!!

105. allan - July 22, 2010

hi there, i think your recipe is yummy and like to try it, but i dont have any enough equipment like the “breadmaker”, is there other way to cook the kaya spread and how will you do it, please teach me how…

allan 🙂

106. mallmallchild - July 28, 2010

Hi, thanks for the recipe, i tried, taste great!! I posted it onto my blog [http://blog.sina.com.cn/s/blog_67903dc70100kf9h.html], feel free to click in…

107. Janet - August 6, 2010

Which brand of the breadmaker are you using?


108. Janet - August 6, 2010

Hi Lazychef,

Which brand of the breadmaker are you using?
Me thinking of buying 1, but don know which one is good.

Thanks a lot.

109. katherine - August 18, 2010

Dear thelazychef,

Can u give me the recipe for making bread in the breadmaker machine. My breadmaker machine bread turn out to be soggy.
Pls email to my email address kongyengken@yahoo.com

Thank you

110. charisse - August 19, 2010

hello lazychef,

could you let me know how long the shelflife of this homemade kaya is?

111. Ben - August 27, 2010

Thanks for the recipe, I love it….

112. Vas - September 8, 2010

Thanks for the recipe. I want to make a big batch of Kaya. How much can I make in the bread maker. Could I triple the recipe?

113. wei li - December 31, 2010

Hi! The kaya product looks really nice. Would like to try making it, but i do not have a breadmaker. May i know how do i cook it using either the slowcooker or on the stove? About how long would it have to eat it each respectively? And how would i know when it is cook, and how long do i have to keep stiring?

114. wei li - December 31, 2010

Do i just pour all four ingredient onto the stove pan and cook? Must the ingredients be at room temperature before putting it inside the stove pan?
Do reply asap(:

115. SP - January 10, 2011

Thanks for the recipe,we love it. 🙂

116. chris - March 19, 2011

Is there a way to substitute egg with another ingredient?

117. weiqi - April 2, 2011

how about if the kaya changed into lump?
what can we do to change

118. angel - April 16, 2011

so…can u tell me which 1 breadmaker is better????txs….

119. Susan Liew - July 24, 2011

Just made my very first home made kaya following your recipe, using my Bread maker Kenwood BM 450.. It turned out great..after blending, of course..:)
Thanks… 🙂

Any good easy tips on how to make croissants???


thelazychef - August 3, 2011

Hi Susan!

Glad your kaya turned out well! I love this recipe lots too!

I have to confess that I have never made croissants from scratch before! Being typically the ‘lazychef’, I have been relying on my frozen butter puff pastry to make all my pastries. I normally get the butter puff pastry (not the normal plain type cos the butter one is more fragrant!), cut them into triangles and roll it up, bend it into a crescent and bake! Easy peasy! Hope it helps!

Love, Rach

120. Spreads « My Affair With Food - October 3, 2011

[…] simple recipe that churns out tasty and fragrant kaya. I probably didn’t put in enough of the pandan […]

121. AaCosmin Miu - January 17, 2012

This three bread machines are viewed by simply several authorities and owners to be the greatest in their school : Zojirushi house Bakery substantial ;… Panasonic SD-YD250.Panasonic YD250

122. junefooJune Foo - February 27, 2012

Was about to dump my lumpy kaya into the trash bin when i chanced upon your blog. Thanks for the blender tip! Kaya turned out wonderfully smooth 🙂

123. Homemade Kaya Toast « Almost Always Hungry - March 7, 2012

[…] recipe she used is adapted from The Lazy Chef. If you are thinking of trying to make kaya yourself you should check out this blog as it provides […]

124. Homemaking Joy | MamaBliss' Treasured Moments - March 18, 2012

[…] invention ever… a machine that can do so much!!! BRAVO to the inventor!!!I found this kaya recipe quite a long time ago (psst even way before Joyce was conceived muahaha)… been wanting to […]

125. kay - April 5, 2012

Thanks so much posting the kaya recipe using the breadmaker. It makes my life easier and fun making the kaya . Btw, I used the Tesco brand breadmaker which is reliable and cheap. Made bread and kaya successfully.

126. goto - April 12, 2012


[…]Nonya Kaya « If she can do it, so can you.[…]…

127. visit for more info - September 2, 2012

I like what you guys are usually up too. This sort of clever work and
coverage! Keep up the wonderful works guys I’ve included you guys to blogroll.

128. Chin - September 9, 2012

What size bread maker did u use?

129. Jannize Lee - September 18, 2012

I tried your Kaya recipe yesterday with my breadmaker. It turned out great. Everyone loves it.

Thank you so much for sharing the recipe.

130. a little night snack | bunnyhopscotch - December 18, 2013

[…] anchovies, finely chopped lemon grass leaf (homegrown!), and flaxseed oil. Accompanied by yummy Kaya on buttered toast. […]

131. death - April 29, 2014

WOW just what I was searching for. Came here by searching for I love the
info on your site. Thanks for your time.

132. Jean - June 24, 2014

Hi lazychef, Jus saw yr blog post. Am interested to make kaya with my breadmaker. Just before I get started, can I ask if you blend the pandan leaves as well? Thanks so much in advance!!

133. Joanne - July 30, 2015

Thanks for the recipe! I made this today and it was pretty sweet even though i used 3/4 cup sugar so would recommend to reduce it to 1/2 cup. Also i put my kaya in the fridge and it became kaya moosse! So very tasty though 😀 i used creamed coconut block so that’s probably why it set.

134. Sarah Yap - April 9, 2017


Do you have any idea why does my mixture be splattered all over in the breadmaker?

My jam functions take around 1hr 20 mins.

Looking forward to your reply.

135. rxlw493 - October 12, 2018

In 2018 — Thank you for sharing 🙂 Love being able to control sugar and pandan lemakness level.

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