{"id":5991,"date":"2013-07-19T09:54:31","date_gmt":"2013-07-19T13:54:31","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=5991"},"modified":"2013-07-19T09:54:31","modified_gmt":"2013-07-19T13:54:31","slug":"pandan-kaya-coconut-screwpine-jam","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/pandan-kaya-coconut-screwpine-jam\/","title":{"rendered":"Pandan Kaya {Coconut Screwpine Jam}"},"content":{"rendered":"H<\/span>ello friends \ud83d\ude42<\/p>\n

Did you know I’m a Malaysian by birth and yet you’d hardly find me blogging about Malaysian food here? Sad fact, I know. The only reason I have for misbehaving is a genuine one — there simply isn’t enough access to many required and exotic ingredients to replicate Malaysian recipes here in Orlando.<\/p>\n

I’ve scoured many local ethnic and Asian food stores but almost always left with disappointing outcome. But it’s all about to change for a very yummy reason \ud83d\ude42<\/p>\n

If you want to know more about Malaysia, I’ve written a blog post<\/a> on this beautiful tropical rain forest, multicultural heritage and everything in between. Just writing about it makes me so home-sick.<\/p>\n

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\"Pandan<\/a><\/p>\n

Screwpine (Pandan) leaves are so indigenous in Southeast Asian cooking. The sweet fragrance and color, grace many desserts and savory recipes back home. Fresh pandan leaves are torn into strips or tied in knots to infuse a distinct floral aroma and flavor. Not only used in cooking, pandan leaves can be woven, used in religious worship and beauty adornments.<\/p>\n

Dare I say, it’s essentially the “vanilla of Southeast”? There, I said it!<\/p>\n

It took me so many years in the US to finally get my hands on some leaves, in the frozen aisle.\u00a0Yup, the frozen aisle has been my savior ever since. I’ve even discovered frozen galangal and durian but that’s a story for another day \ud83d\ude42<\/p>\n

\"Pandan<\/a><\/p>\n

Pandan “Kaya” coconut jam is aptly named for its sweet aromatic taste and richness. Kaya simply means “rich” and pandan leaves –which is the essential ingredient — flavors this coconut jam which is made with coconut milk, eggs and sweetened with sugar. The original color is golden brown which is achieved by the use of egg yolks and the extent of caramelization of the sugars during the entire cooking process.<\/p>\n

For this recipe, I’ll be concentrating the green color and flavors of pandan leaves and the end result would be a deep green, sweet and aromatic coconut jam.<\/p>\n

\"Pandan<\/a><\/p>\n

My memory of making pandan jam is a nostalgic one. Watching my mom, slaving over hot stove and stirring for hours to make the most delicious pandan jam I’ve ever eaten.<\/p>\n

It’s best eaten with lightly burnt and buttered white toasts, with a side of soft-boiled eggs and a strong Malaysian coffee (espresso!). That’s one of many delicious staple breakfast in Malaysia.\u00a0You’d find almost every restaurant serving “kaya toasts” on their menu.<\/p>\n

Now that you are backed with boat-load knowledge on pandan leaves, kaya and everything in between, go and make it. Worry about thanking me later \ud83d\ude00<\/p>\n

\"Pandan<\/a>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients<\/span>:<\/p>\n

Makes 2 medium jars.<\/span><\/em><\/p>\n