Whisk the sugar and coconut milk in a microwavable bowl.

In a separate bowl, beat the eggs until they are well mixed.

Return back to the coconut milk and sugar mixture. Stir briefly and pop it into the microwave oven. Zap it for 1 minute on high. Remove and stir. Pop it back in and repeat the microwaving. Do this repeatedly until the sugar has completely dissolved. By now the mixture is hot but not boiling.

While the mixture is hot, stir it with the wire whisk and at the same time stream the eggs. Yes, pour the eggs in a slow steady stream. The mixture will thicken slightly. Once finished, pop the mixture into the microwave oven. Zap on high for 30 seconds. Remove and stir. Repeat until the kaya has a green-brown color and the mixture is relatively thick.

To be bottled and stored in the fridge for up to 1 and a half weeks.


This recipe was submitted by a breakfast lover named Elaine. She loves Kaya on toast.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From B. Rye Ann

Best toast topping ever! I had it at a restaurant called Street in L.A. and they serve it with a sunny-side up egg on top. Amazing combination of flavors!

Comment submitted: 10/10/2011 (#13012)



From Abby

Rating (out of 5):

Btw, I've tried out the recipe by Chia Jin Ngee, which is also the one stated above. Bought those canned coconut cream (400ml) from the supermarket. A perfect recipe but really have to take special attention of the heat. Must be very low heat. Spent 1 hour stirring in front of the stove, with the mixture in a metal bowl over a pot of boiling water. Hope it helps!

Comment submitted: 5/14/2008 (#5268)



From Be Fair

It's not an original recipe. The original one is contributed by Chia Jin Ngee. This is a copy cat. It is very good.

Comment submitted: 3/23/2007 (#1927)



From queenofkaya

How many cups of sugar is that?

Comment submitted: 1/12/2007 (#1189)



From kayacraze

Coconut milk from two coconuts? How many ml is that?

Comment submitted: 10/4/2006 (#441)

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