Kaya Pandan Coconut Jam

This jam is an aromatic Southeast Asian condiment made with coconut, fragrant pandan leaves, eggs and sugar.

Course Breakfast, Condiment

Cuisine Asian, Southeast Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 50kcal

Author Michelle

Ingredients

4-5 pandan leaves screwpine*
180 ml coconut milk canned
4 large eggs
100 g granulated cane sugar or coconut sugar, increase by a little as coconut sugar is less sweet

US Customary - Metric

Instructions

Place pandan leaves in a food processor or heavy-duty blender.
Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.
Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.
In a separate heat-proof bowl, beat together the eggs and sugar, until frothy.
Add in the pandan-infused coconut milk to the eggs and sugar.
Create a bain-marie (double-boiler) by pouring some water into a pot (slightly larger than the heat-proof bowl) and heating it over low-medium heat. (Check to see if your heat-proof bowl can sit on top of the pot without any water touching the bottom of the bowl).
When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly. **
Transfer the kaya into a clean, sterile jar and let cool. Store kaya jam in the refrigerator for up to 2 weeks.

Notes

Yields: 2 small jars.

*If you don’t have access to pandan leaf, you may be able to find pandan extract which comes in a small tube or Suncore Foods' Emerald Pandan Leaf Supercolor, which will work perfectly fine.

**If your eggs curdle – not to fret: continue to cook for the full 15 minutes, and then transfer the mixture to a blender. Blend until the kaya is smooth.

Nutrition