Friday, March 5, 2010


I decided to make Kaya in my new Breville rice cooker and it just took a sweet 10-15 minutes. For green and slightly lumpy Kaya enthusiasts ~

1.   Sieve 1 cup beaten eggs (about 5 large ones) in the rice cooker on COOK setting) with 1 - 1.25 cups of sugar. Stir until sugar is melted (mixture should start bubbling).

2.   Meanwhile, in a blender mix in 1 cup of thick coconut milk and 5 to 6 pieces of pandan leaves. Blend until the pandan leaves are all chopped and well mixed into the coconut milk. This process really deepens the green color and flavor of pandan. (I used frozen pandan leaves and it still works great)

3.   Sieve in the coconut/pandan mixture into the now bubbling egg and sugar mixture. Watch, if mixture is bubbling too much, switch the button to the KEEP WARM setting so that it does not get overly thick and lumpy. Cook until it bubbles again and to the desired texture. Note that the consistency of the Kaya will further thicken after it cools,make allowance for that.

NOTE: If you are a smooth, silky Kaya enthusiast, keep a more watchful eye on the kaya, stir it a little more consistently and used the WARM setting a little more often. Good news, if Kaya gets too lumpy for your liking just run it through the blender when mixture is cooked and you don't have to tell!

Have A Happy KAYA Day !
Pandan/Screwpine leaf - 'Vanilla of the East'    
Popular in the cooking of South East Asian (particularly Indonesian, Malaysian and Thai), screwpine leaves have a floral aroma and are used most often to flavor rice dishes, puddings and desserts. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets — sometimes fresh, frozen or dried.                    


  1. Thanks for sharing the recipe. I never thought making kaya could be done in a rice cooker and so simple to do! Will definitely give it a try because my husband loves kaya on his toast very very much.

  2. Oh have just started my craving for kaya. Your pandan kaya looks soooo delicious. I need some now. The pandan leaves here are not as fragrant as back home....hmmm.....sometimes not even available :( Would love to try.

  3. Hi Mary,
    Please do, you won't be sorry! This is the first time I blend the pandan leaves this way, the color and aroma made a big difference. I did not put one drop of coloring or essence and it was suprisingly fragrant and the color so much more vibrant. I was thinking that I need to cut back on the pandan and just put in 2 or 3 leaves the next round. Happy Kaya Making !