Soy kaya caramel pudding unmolded on a white plate with golden caramel sauce flowing down the sides made with Yeo's Kaya and Yeo's Soy Drink

Coconut Jam Caramel Pudding Recipe (With Yeo's Coconut Jam and Soy Drink)

If you've never had kaya before, you're about to fall in love. Kaya is a rich, coconut-egg jam that's deeply popular across Southeast Asia — sweet, silky, and fragrant in a way that's hard to describe until you've tasted it. Now imagine that flavor baked into a smooth, jiggly steamed caramel pudding with a golden caramel base that melts the moment it hits your tongue. That's exactly what this recipe delivers.

This pudding combines Yeo's Coconut Jam (Kaya) and Yeo's Soy Drink into a custard that's genuinely unlike anything else — rich and fragrant from the kaya, creamy and light from the soy drink, all sitting on top of a deep amber caramel that pools around every slice when you unmold it. It looks like something from a patisserie. It's actually just a bowl, a steamer, and about an hour of hands-off time.

What Is Coconut Jam?

Coconut Jam (also called kaya) is a traditional Southeast Asian jam made from coconut milk, eggs, and sugar — often flavored with pandan. It has a thick, spreadable consistency and a rich, custardy flavor that's somewhere between coconut cream and caramel. In this recipe, it acts as both a sweetener and a flavor base for the pudding, which means you get incredible depth without needing to add much else. Yeo's Coconut Jam is widely available at Asian grocery stores or you can order it at Yeo's Shop.

Why Yeo's Soy Drink?

Traditional caramel pudding recipes use full-fat milk or evaporated milk, but Yeo's Soy Drink is a fantastic swap here. It keeps the custard light and smooth without the heaviness of dairy, and its mild, natural sweetness pairs beautifully with the rich kaya base. The result is a pudding that feels indulgent but not overwhelming — perfectly balanced from the first bite to the last. Pick it up at your local Asian grocery store or order it at Yeo's Shop.

The Caramel Base

Don't rush the caramel. Heat the sugar slowly and evenly in your pan until it melts into a deep amber liquid — you want it dark enough to have a slight bitterness that balances the sweetness of the pudding, but not so dark that it burns. It will harden quickly once you pull it off the heat, and that's exactly what you want. The pudding steams on top of it, and when you unmold it, that caramel softens back into a glossy, pourable sauce.

Steaming vs. Baking

This pudding is steamed rather than baked, which is the traditional method across Southeast Asia and gives you a silky, smooth texture that's different from a baked custard. The key is keeping the steam gentle and consistent — too high and the custard will bubble and turn spongy. Keep the heat at medium and make sure you have enough water in the steamer for the full hour.

Ingredients (Serves 6–8)

For the caramel:

  • ¼ cup granulated sugar

For the pudding:

Instructions

  1. Make the caramel. Add sugar to your steaming pan or cake pan in an even layer. Heat over medium heat without stirring until the sugar melts completely and turns a deep amber-brown color. Swirl the pan gently if needed to distribute evenly. Remove from heat immediately and set aside to harden — work quickly as the caramel sets fast.
  2. Beat the eggs and coconut jam. In a large mixing bowl, whisk the eggs until lightly beaten. Add Yeo's Coconut Jam and whisk until fully combined and smooth.
  3. Add the dry ingredients. Add salt, vanilla extract, and cornstarch to the bowl a little at a time, whisking well between each addition to prevent lumps.
  4. Stream in the soy drink. Pour Yeo's Soy Drink into the mixture slowly and steadily, stirring as you go. Take your time here — adding it too fast can cause the batter to clump. The final mixture should be smooth and pourable with no lumps.
  5. Strain for a smooth finish. For the silkiest, most professional-looking pudding, pour the batter through a fine mesh strainer into the caramel-lined pan before steaming. This catches any lumps and gives you a perfectly smooth surface when unmolded.
  6. Steam for one hour. Place the pan in a steamer over medium heat. Cover and steam for 60 minutes until the pudding is fully set — it should be firm to the touch with no liquid jiggle in the center. Make sure the steamer has enough water for the full hour and top it up with hot water if needed halfway through.
  7. Cool and unmold. Remove from the steamer and let cool completely to room temperature, then refrigerate until fully chilled. To unmold, run a thin knife around the edges, place a serving plate on top, and flip in one confident motion. The caramel will flow down the sides like a glaze.

Tips & Variations

  • Strain the batter: This is the single most important tip for a smooth, silky pudding. Don't skip it — it only takes 30 extra seconds and makes a visible difference in the final result.
  • Watch your water level: Check the steamer halfway through and top up with hot water if it's running low. Running out of water mid-steam will ruin the texture.
  • Keep the steam gentle: Use medium heat, not high. Too much steam causes bubbles in the custard and a spongy rather than silky texture.
  • Chill before unmolding: The pudding needs to be fully cold before you flip it. Trying to unmold it warm will cause it to fall apart.
  • Make it ahead: This pudding keeps well in the fridge for up to 3 days, making it a great prep-ahead dessert for gatherings or dinner parties.

One pan, one steamer, and an hour later — you've got a showstopper dessert on the table. Shop Yeo's Coconut Jam and Yeo's Soy Drink at Yeo's Shop and make this the dessert everyone asks you for the recipe to.

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