Coconut Jam (Kaya Jam)
This Coconut Jam is a creamy, tropical delight! Perfect for spreading on toast or using in pastries.
Servings: 4 servings
Ingredients
Ingredients
- 5 eggs Eggs
- 200 ml Coconut milk
- 120 g Sugar (1/2 cup or 4 oz.)
- 3 pieces Pandan leaves (tied into a knot)
- 1.5 tablespoons Cornstarch
- 1.5 tablespoons Water
- 75 g Sugar (6 tablespoons)
Instructions
Instructions
- Step 1: Prepare the Pandan Leaves - Start by tying the pandan leaves into a knot.
- Step 2: Whisk the Eggs and Sugar - In a mixing bowl, whisk together the eggs and the 120 g of sugar until light and fluffy.
- Step 3: Combine Coconut Milk and Pandan - In a double boiler, combine the coconut milk and pandan leaves until warm.
- Step 4: Mix the Egg Mixture - Gradually pour the egg and sugar mixture into the warm coconut milk while whisking continuously.
- Step 5: Thicken the Mixture - Mix cornstarch with water to create a slurry and stir it into the mixture until thickened.
- Step 6: Strain and Cool - Strain the mixture through a sieve to remove lumps and allow it to cool.
- Step 7: Sweeten to Taste - Mix in the additional 75 g of sugar to taste and stir well.
Equipment
- Mixing Bowls
- Whisk
- Double boiler or saucepan
- Sieve
- Jar or airtight container
Notes
- Whisk continuously while cooking to prevent curdling.
- If too thick, add more coconut milk to adjust texture.
- Store in the refrigerator for up to two weeks.