Gula Melaka Seri Kaya Recipe (Authentic Thick-Textured Nyonya Coconut Jam)

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This authentic Gula Melaka Seri Kaya has the perfect thick, slightly lumpy texture you can really savor – unlike the overly smooth, liquidy, and excessively sweet commercial versions. Slow-cooked with fresh pandan leaves and gula melaka for maximum flavor in every bite.

Gula Melaka Seri Kaya Recipe

Shiokman Eddie
Authentic Thick-Textured Nyonya Coconut Jam
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Prep Time 30 minutes
Cook Time 1 hour
Course Breakfast, Snack
Cuisine Malaysian, Peranakan, Singaporean

Ingredients
  

  • 770 g eggs 12 large eggs, ~62g each
  • 200 g caster sugar
  • 160 g gula melaka shaved
  • 200 g thick coconut milk
  • 7 – 8 fresh pandan leaves

Instructions
 

  • Wash pandan leaves thoroughly and pat dry. Knot them to release maximum fragrance.
  • Whisk eggs in a large heatproof bowl until smooth. Add sugar and whisk until dissolved.
  • Shave gula melaka finely and mix into egg mixture until fully incorporated.
  • Gradually add coconut milk, whisking continuously until smooth.
  • Place bowl over simmering water (not boiling). Stir constantly to prevent eggs curdling.
  • Add pandan leaves. Cook 20 minutes until mixture thickens slightly.
  • Remove pandan leaves. Strain through fine sieve into clean bowl.
  • Return to double boiler. Stir 10 minutes until smooth and glossy.
  • Cover with cloth-wrapped lid. Steam over low heat 20 minutes.
  • Uncover and stir until kaya reaches lumpy, custard-like consistency.

Notes

Serving Suggestions:
  • Toast: Spread thickly on kaya toast with butter
  • Crackers: Perfect with cream crackers
  • Storage: Refrigerate in airtight jar up to 1 week.
Keyword Gula Melaka, Nyonya Seri Kaya, Pandan, Peranakan Recipes

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