Malaysia’s beloved breakfast spread. This vegan pandan kaya is infused with lots of pandan and gula melaka, making it just as creamy, rich and fragrant as it’s non-vegan counterpart.
What is kaya?
Kaya is essentially a coconut jam made with eggs, coconut milk and sugar. It’s usually infused with pandan and/or gula melaka (coconut palm sugar). “Kaya” means rich in Malay, which is exactly what you’ll get from this spread! In kopitiams, you can order a set of kaya toast: toasted benggali or hainan bread, slathered with margarine (or butter, if you’re atas like that) and kaya. We also pair it with kuih, incorporate it into pastries like kaya puffs… It’s the equivalent of strawberry jam in the UK.
How to cook Vegan Pandan Kaya
We’re using the double-boiler method to slowly cook and reduce the kaya to a thick spread. The indirect contact with the heat source prevents lumps from forming, through you also need to stir it every now and then.
I’ve also tried reducing the tofu mixture directly in a pan. The water separates from the tofu, making it very lumpy and not very appetising. However, after straining the result is more or less as smooth as the kaya made with the double-boiling method. It takes around the same time, so I recommend you just use the double-boiler method 🙂
Notes 🗒
- Use organic soft (or silken) tofu, as I find that it doesn’t have such a strong tofu taste.
- Black salt gives the vegan kaya a slight eggy taste, but you can substitute for normal salt.
Use this Vegan Pandan Kaya to make Pulut Tai Tai!
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Pandan Kaya (Malaysian Coconut Jam)
Ingredients
- 300 g organic soft tofu
- 120 ml coconut milk
- 20 g pandan leaves
- 50 g gula melaka (coconut palm sugar)
- 30 g white sugar
- ½ tsp black salt
Instructions
- Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.
- To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).
- Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.
- Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.
- Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.
Notes
- Use organic soft (or silken) tofu, as I find that it doesn’t have such a strong tofu taste.
- Black salt gives the vegan kaya a slight eggy taste, but you can substitute for normal salt.
Hi Kris. I tried vegan Kaya . It turns out good. I loved it . Tq for the recipe
You’re most welcome, I’m glad you enjoyed it 🙂