- kiran+tarun [ R e c i p e b ♥ x ] - https://kirantarun.com/food -

Pandan Kaya {Coconut Screwpine Jam}

Ingredients:

Makes 2 medium jars.

  • 12 small frozen pandan (screwpine) leaves (3 to 4 if using fresh leaves), chopped to bite size
  • 3 whole eggs
  • 3/4 cup sugar
  • pinch of salt
  • Two (14 oz /400ml) cans of full fat coconut milk — (if possible, use freshly squeezed thick coconut milk).

Directions:

  1. Fill a huge saucepan with enough water to act as a double boiler. Heat on medium high until water begins to simmer.
  2. Blend coconut milk with chopped pandan leaves until leaves are finely crushed or disperses desired green color. Strain through a fine sieve and keep aside.
  3. Stir eggs, sugar and pinch of salt in a bowl large enough to aid cooking over double-boiler.
  4. Add in pandan and coconut mixture into the eggs and stir it all to combine.
  5. Place the bowl over double boiler, ensuring the bottom of the bowl isn’t placed directly over simmering hot water. Stir mixture every now and then. Check for water level in the double boiler. Add in more hot water if needed.
  6. Cook custard until desired jam consistency & color are achieved. It took me almost 1.5 hours and good amount of stirring to achieve a thick and rich pandan jam.
  7. Bring jam to room temperature before canning and storing in refrigerator. Jam lasts for a month if stored correctly. Or consumed wisely 😉

 

Pandan Kaya {Coconut Screwpine Jam} | KiranTarun.com

Off to enjoy my morning toasts with pandan kaya jam spread all over it. And maybe a strong espresso on the side just to emulate the overall experience of having a Malaysian breakfast in the US.

This is one recipe that I’m holding onto. Forever. Until it’s time to visit “home” 🙂

Have you tried any Malaysian recipe before? Or pandan flavored desserts?