A pandan kaya recipe, at last!

I love pandan kaya jam, originally from Singapore and Malaysia. Unfortunately, they're not so common in the Philippines as peanut butter or even matamis na bao or coconut jam. That's why I was glad when I attended a cooking event recently, spearheaded by "gourmetician" Chef Lisa Leong. One very funny lady. And some of the recipes she taught was making pandan cake in the recipe cooker and another called MCT Pandan Kaya. MCT is a brand imported from Singapore and is now available in the Tang City chain of restaurants in Manila.

Here's how to make the MCT Pandan Kaya. At least we'll have an idea how kaya is made:


You will need -

5 large eggs
120 g. warm MCT milk (hot water mixed in 1 sachet MCT powder)
1 tbsp. potato starch (mixed into 2 tbsp. pandan water)
130 g. fine sugar
100 g. hot water mixed in 3 tbsp. concentrated pandan stock
3 pandan leaves (knotted)
4 tbsp. COCOS Pandan coconut oil


1. Stir and whip eggs lightly. Add warm MCT milk and cornstarch solution.

2. Heat saucepan, add fine sugar, hot water and pandan stock. Bring to boil until sugar has well dissolved. Add in pandan coconut oil.

3. Remove pan from heat, whisk syrup mixture into MCT egg mixture quickly. Strain through a sieve. Pour pandan egg mixture back into a double boiler pot and continue to stir. Mix for 5 to 6 minutes.

4. Cover and steam over medium low heat for 6 minutes until slightly set. Continue stirring for every 5 minutes until mixture thickens.

5. When kaya is ready, discard the pandan leaves. Bottle kaya in jars and refrigerate.

- Thanks to Team Asia for the recipe