Easy Thermomix Caramel Kaya – Low Sugar Recipe

This is comfort food. The taste of tradition, childhood and home. It is a jam made with simple ingredients of eggs, coconut cream, sugar and infused with fragrant pandanus leaves. Eaten with slabs of good cold butter on soft or toasted fluffy bread, it is one of the best things in the world to me.

For those who have ever tried making kaya at home the traditional way, using the Thermomix to automatically cook the jam instead of the otherwise labourious process of making this is a revelation indeed. I remember being given the onerous task as a child to stir kaya in a double boiler for over an hour, in front of a hot stove, with patience running thin when it felt like the clock hand hardly moved and time came to a standstill. So I am super happy that I am able to make this easily today with the use of Thermomix. It is quick and simple while still rendering the same delicious taste of tradition and memories.

Easy Thermomix Caramel Kaya – Low Sugar Recipe

Enjoy the taste of traditional coconut jam made super easy with Thermomix
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Jam, Breakfast, Snack
Cuisine Malaysian


  • Thermomix



  • 60 g organic raw sugar
  • 60 g hot water
  • 2 no pandan leaves cut into 5 cm strips

Kaya Jam

  • 3 no whole eggs room temperature
  • 3 no egg yolks room temperature
  • 150-180 g organic raw sugar
  • 240 g coconut cream canned


To make caramel

  • In a saucepan, dissolve sugar over medium heat without stirring. (Stirring will cause sugar to stick to the spoon). Swivel saucepan gently if necessary till all sugar is melted and turns amber. This will take about 5 minutes.
  • When sugar has completely dissoved, carefully add hot water to caramel to prevent splattering. Add in pandan leaves and stir till all caramel has dissovled. Gently boil over low heat for 5 minutes to infuse pandan flavour. Remove from fire and set aside to cool. (Discard pandan leaves before using).

To make kaya

  • Add eggs, egg yolks, sugar and coconut cream into TM bowl to mix [Sp3/1 min]
  • Set [Sp 3/2 min], pour caramel slowly through the MC hole in lid to mix til even.
  • Strain egg and coconut mixture through a sieve into a seperate bowl. Using clean paper towel, remove any lumply egg residue in TM bowl or around blade. No need to clean bowl.
  • Insert butterfly whisk. Return strain mixture to mixing bowl.
  • Cook mixture [20 – 25 minutes/MC/100 C/Sp 3]. Check after 15 minutes to see if jam is thick and smooth. Reduce time if desired texture is achieved. If texture is too liquid, prolong cooking time till desired consistency is reached. Bear in mind that jam will thicken a little when cooled.
  • When done, blend without heat setting for 5 min/Sp 3 to cool.
  • Pour into clean jar and leave to cool before covering with a sealed lid to refrigerate.
Keyword Kaya, Coconut Jam
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