Ingredients:
4 eggs (55g each)
250g caster sugar
350ml coconut milk
10 blades of pandan leaves
extra blades of pandan leaves (optional)
extra blades of pandan leaves (optional)
- Cut pandan leaves into small pieces and blend together with coconut milk. Strain and discard the pulp.
- In a mixing bowl, combine sugar and pandan-coconut milk mixture. Using a balloon whisk, stir until sugar dissolves. Add in eggs and whisk to combine; then strain mixture directly into the pot. Add in pandan leaves (if desired).
- Place the pot of mixture on a double boiler under low heat. The water should be just simmering with bubbles at the bottom of the saucepan. Use a silicon spatula to keep stirring the kaya until it starts to get thick and sticky. (It took me 1 hour to get to the desired consistency. The jam will thicken further once it is cooled).
- Remove kaya from heat. Discard the pandan leaves.
- Fill kaya into sterilised jars immediately and leave it to cool in the jar (with the lid off) before storing in the fridge.
Have never had coconut jam, let alone flavoured with pandan. Hopefully one day I can get to try some!
ReplyDeleteLooks sooo good. Incidentally I also made this recently.
ReplyDeleteWld appreciate if u could clarify my below queries:
ReplyDelete- pandan leaves used to blend in step 1 but more leaves are mentioned again in step 3. Are these leaves the blended ones or more leaves req'd?
- same for sugar: it's the 250g sugar used not only in step 2, or we've to take some of it to make caramel as mentioned in step 3? Thank you
Dear GC, thank you so much for pointing out my mistakes and I've already corrected them. In this pandan kaya, we don't need to make caramel. Please let me know if you need further clarification. Have a good weekend.
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