Homemade Pandan Kaya (Coconut Egg Jam) 香兰咖椰酱

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Instructions

 

Prepare Pandan Juice:

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  Have ready a mortar and pestle, pandan leaves and water.
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  Cut pandan leaves into smaller pieces and place into a mortar and pestle. Add in some water and pound the pandan leaves into a fine pulp.
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  Then add the pandan pulp into the coconut milk and stir to mix well. Set aside to steep for 10 minutes.

Make Pandan Kaya Mixture:

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  Have ready all ingredients needed to make the pandan kaya mixture.
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  In a separate mixing bowl, add in eggs and sugar. Mix until well combined with a whisk. Do not beat the egg mixture.
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  Strain the infused pandan coconut milk into the egg mixture. Press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp. Mix well the coconut milk egg mixture.
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  Then strain the egg mixture into a clean non-stick wok or pot. Add in a knotted pandan leaf and we are ready to cook the batter.

Cook Pandan Kaya:

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  Place the wok on the stove over low heat. Stir constantly with a wooden spoon. Remove the pandan leaf when batter starts to thicken and keep stirring till the kaya batter turn thick, glossy, smooth and has a spreadable consistency. And we are done!
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  Remove from stove and pour out the kaya into a clean bowl or container and set aside to cool completely. Once cool, store in an airtight glass jar and refrigerate. Can be kept in the refrigerator for up to two weeks to enjoy!
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  To serve, spread the jam on toast bread or crackers and enjoy with hot brewed tea. As always, Enjoy!