I would suggest omitting the white sugar and keeping the palm sugar. The total amount of sugar is reduced this way.

I am not aware of any standard ratio. I use 450g eggs, 430g sugar, and 500g coconut milk which is quite close to one part each.

Agreed. For any readers who are not using the word santan where you live, both cream and milk are sometimes used interchangeably and confusing.
Solution: When a Malaysia / Indonesian recipe called for santan, it refers to the coconut milk/juice extracted from the coconut directly, containing about 24% of fats. As long as it’s mentioned in the ingredient statement printed on the packaging with the amount of this fat content, it good to go whether it is termed as milk or cream.

The term coconut milk/creamcan be confusing. Santan (the juice squeezed out from grated coconut) is coconut cream. The clear water from the cut coconut is coconut juice/water. Sometimes the water is also referred to as coconut milk.

Haha I guess that’s the best you can do with. Just one suggestion sometimes the terms coconut milk and cream (those in boxes) can be confusing. Should use those with coconut fat more than 20%, usually is written in the ingredient list or nutritional fact data.

Hi Kwan,
I can’t get fresh coconut milk in Toronto, so I used can coconut milk, the kaya turned out great, but the coconut flavour wasn’t strong. My son said, is like eating egg sandwich.

Hi Charina,
You can use pandan extract whenever fresh leaves are not available.
We also make the coconut jam by omitting the pandan leaves, and still tasty.
KP Kwan