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Coconut jam

Coconut jam

Coconut jam is made from a base of coconut milk, eggs and sugar. It is popular in Southeast Asia.

All edits by  Joshua Dance 

Edits on 10 May, 2019
Joshua Dance
Joshua Dance edited on 10 May, 2019
Edits made to:
Description (+97/-6 characters)
Article (+1015 characters)
Further reading (+1 rows) (+4 cells) (+175 characters)
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Coconut jam

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Coconut jam is made from a base of coconut milk, eggs and sugar. It is popular in Southeast Asia.

Article

Coconut jam (Filipino: matamís sa báo, matamís na báo; Indonesian: seri kaya, srikaya; Malaysian: kaya) is a jam made from a base of coconut milk, eggs and sugar. It is popular in Southeast Asia, mainly in Brunei, Indonesia (especially in Palembang), Malaysia, the Philippines, Singapore and Thailand.

Origin

Legend has it kaya is the creation of Hainanese galley hands who worked on British ships in Singapore. They used coconut, eggs and pandan leaves as a substitute when ingredients for fruit jam weren’t available, and the custard-like kaya was such a hit that that it eventually made its way to the Hainanese-run kopitiams (coffee houses).

Kaya Toast

Coconut jam is in integral part of kaya toast, a well-known snack in Singapore and Malaysia. Kaya toast is prepared with coconut jam, a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. Kaya is generally served on toast, and also sometimes on crackers. It is considered a breakfast staple, and remains popular in Singapore.

Further reading

Title
Author
Link
Type

Breakfast quest in Singapore: Looking for history on toast

Louisa Chu

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