This document summarizes a student project to create homemade coconut jam (kaya). A group of 4 students will make kaya using natural ingredients like coconut milk, palm sugar, pandan leaves, and egg yolks. The methodology involves whisking egg yolks, melting palm sugar in coconut milk with pandan leaves and sugar, pouring the coconut milk into the egg yolks while whisking, and letting the mixture simmer for 10 minutes until thickened. The kaya will then be refrigerated and should last up to a week. The students chose to use natural ingredients without preservatives to create a homemade product.

1. Student Project:
Create the homemade of
coconut jam(kaya)
The 5M of Chemical Engineering
Group name: POWER
Group Member: 1. Aina
2. Nabiha
3. Tey Lee Peng
4. Peh Pey Zhen

2. INTRODUCTION
 Kaya or Coconut Jam is a popular and delicious breakfast
toast spread in Malaysia
 The jam is best finish within a week. However, if you
keep it in a sterilized jar and scoop with clean spoon, it
can stay long lasting.
 It’s best eaten with toasted bread and butter. For an
authentic Malaysian breakfast, serve it together with a cup
of hot coffee and soft-boiled eggs.

4. MATERIALS
>Palm sugar/ gula melaka x 50 g
> Coconut milk, undiluted x 250 ml
> Pandan leaves, cut in 5 cm strips x 5
> Egg yolks x 4
> Sugar x 3 tbs

5. METHODOLOGY
Whisk egg yolks and
set aside
In a small pot, pour in
coconut milk and palm
sugar.
In low heat, melt palm
sugar. Stir throughout.
Add pandan leaves and
another 3 tbsp sugar into
the pot. Cook in high
heat. Stir until sugar is
melted and coconut milk
bubbles.
When flavored coconut
milk is hot, turn down
the heat. With one hand,
slowly pour it into egg
yolks and another,
whisk the egg yolks.
Pour egg yolks back
into the pot. Let is
simmer and stir
throughout. The
solution will thicken.
It should take about
10 minutes. If it’s not
sweet enough, you can
add more sugar.
Discard pandan leaves
with a pair of chopstick
and tongs. The kaya
would be sticking on the
leaves, remove them
with chopsticks.
Transfer to a bottle.
Let cool, cover and
refrigerate. It should
keep up to a week or
longer.

6. Machinery/Equipment
 Stove
 Steel pot
 Chopstick
 Tongs
 Bottle
 Beater
 Wooden spatula

7. Manpower
MAN POWER QUANTITY PRICE
Wages 1 man RM 40.00/ day

8. Money: Costing
RAW MATERIALS QUANTITY PRICE, RM COST/UNIT
(1 unit of KAYA)
Palm sugar 50 g 2.50/kg 0.125
Coconut milk 250 ml 1.00/L 0.25
Pandan leaves 5 leaves 1.00/100 leaves 0.05
Egg yolks 4 Egg yolks 0.40/1 egg 1.60
Sugar 3 tbs = 42.9 g 1.50/kg 0.07

9. Money-Costing
UTILITIES QUANTITY PRICE COST/UNIT
(1 unit of KAYA)
Fuel gas (LPG) 2 kg 19/14 kg 2.70
TOTAL COST, RM
(1 unit of KAYA)
4.80
Selling price = 7.50
GROSS PROFIT PER 1 UNIT = 2.70 (56.25%)

10. 2 Ways of making kaya
Use natural ingredients without
preservatives, flavouring and
colouring. Homemade product.
(CHOOSE THIS WAY)
Use preservatives, flavouring and
colouring. Industrial product.
Reasons why we chose this way:
• High sugar content, kaya is quite well preserved.
• Double-boiled on low heat over a long period (4-8 hours)to evaporate the
moisture and caramelise the sugar. Harmful bacteria are also killed once
the temperature reaches 65°C.
• Keeping it in the fridge. Add third layer of insurance for caramelise the
sugar.
• Cooked this way, kaya can keep for one to two weeks without
refrigeration.
• 100% original, without preservatives, without colouring and flavouring.

11. the key design factors
To lead a healthy lifestyle
To make everyone enjoy the breakfast conveniently
To promote Malaysia tourism
To promote the advantages of homemade products
compared to industrial products

12. innovation
 Having the nice packaging design to promote Kaya
jam, achieve its target market and attract more
customers than its competitors.
 The conclusion is to innovate new packaging design
and using the electrical machinery to increase the
production of Kaya Jam, which is expected to increase
brand awareness and consumer products.
 It is expected that the packaging can reflect cultural
wealth in Kaya Jam products.

13. Market Demand
 Kaya can be served with butter, jam, and soft boiled
eggs.
 Sometimes people served with soy sauce and pepper.
 Kaya jam also is traditionally served on toast (often
pandan flavoured).
 Combined with a cup of coffee or tea, it makes it tasty
snack or breakfast.

14. Semi-batch process
Whisk
egg
yolks
+cocon
ut milk
+palm
sugar.
melt
palm
sugar.
+
pandan
leaves
+ 3 tbsp
sugar.
pour it
into egg
yolks
and
whisk.
Pour back
into the
pot. Let is
simmer
and stir.
Discar
d
pandan
leaves
Refrigera
te..
Application: small scale of production
Stir
throughout
Low heat
Set aside
High heat
Stir till melt and
bubbles
Slow down
the heat
In pot
In 10 minutes
*can add
more
sugar.
thicken
Bottle
Keep 1 week

15. THANK YOU