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Crepes with “Kaya” Sweet Coconut Jam


Kaya is very popular in South East Asia, including Singapore and Malaysia. Normally it is served on toast with butter, a poached egg and coffee but I have used it for my Crepes – it’s like Nutella from South East Asia!

Kaya Jam

Makes:               380g

Cooking time: 60 minutes


4 egg yolks

1 whole egg

250ml coconut milk

200g dark palm sugar, grated

3-4 pandan leaves, tied into a knot


Makes :           8 medium size crapes 


1 cup flour

1 cup whole milk

2 eggs

1/2 tsp salt

1 Tbsp butter, melted

1 Tbsp sugar


Berries (I used strawberries and raspberry)


Coconut chips


  1. Bring 1 liter of water to the boil in a pot, then reduce to a medium heat and simmer.
  2. In a bowl, mix egg yolks, egg and palm sugar with a whisk (you will see a lump of palm sugar but this will melt).
  3. Pour coconut milk in the bowl and mix well. Add pandan leaves.
  4. Place the bowl of egg mixture on top of the pot (make sure the bowl is not touching the water underneath) and cook for 1 hour. Stir occasionally.
  5. Once the mixture has reduced to about two thirds, remove the bowl from the heat to cool.
  6. Once the jam has cooled, remove pandan leaves, place the jam in a clean jar, then refrigerate.
  7. To make crepes, mix egg and milk in a large bowl. Add flour, sugar, salt and mix until smooth. Add melted butter and mix well. Cover with cling wrap and rest in the fridge for 30 minutes. I prefer to rest it overnight. 
  8. Place a small, non-stick frying pan over medium-high heat and pour in a small ladleful of batter. Spread with the back of the ladle to make a thin circle.
  9. Cook for a minute or until the back of the crapes are slightly brown. Flip over and cook on the other side for a minute. Remove from heat and repeat until you finish all the batter. 
  10. Serve the crepes with kaya jam, sliced banana and berries. If you like you can add coconut chips!
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