Coconut Pandan Jam Kaya Jam Recipes

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COCONUT-PANDAN JAM (KAYA JAM)



Coconut-Pandan Jam (Kaya Jam) image

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

Provided by Katherine Sacks

Yield Makes about 1 3/4 cups

Number Of Ingredients 4

1 (13.5-ounce) can unsweetened coconut milk
1/4 cup sugar
8 pandan leaves, 17-20" long
8 large egg yolks

Steps:

  • Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.
  • Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4-5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.
  • Kaya can be made up to 1 week ahead; keep chilled.

COCONUT JAM (KAYA) RECIPE BY TASTY



Coconut Jam (Kaya) Recipe by Tasty image

Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.

Provided by VisitSingapore

Categories     Snacks

Time 30m

Yield 10 servings

Number Of Ingredients 14

4 eggs
1 cup coconut milk
1 cup coconut cream
1 cup sugar
1 tablespoon cornstarch
1 tablespoon water
5 pandan leaves, halved
3 tablespoons water
½ cup sugar
2 slices toast, crust removed
1 tablespoon butter
soft boiled egg
1 teaspoon soy sauce
pepper, to taste

Steps:

  • To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
  • Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
  • Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
  • Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
  • To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
  • Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
  • To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 24 grams, Fat 16 grams, Fiber 0 grams, Protein 4 grams, Sugar 32 grams

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