Kaya (Pandan Flavour Coconut Jam)

Kaya is a popular jam in Southeast Asia, mainly in Malaysia, Singapore, Philipines, Indonesia, and Brunei. In Malaysia and Singapore, it is always served with cold butter 

in between toasted white toast, which we called it Kaya Bread. We love to have them in the morning with a cup of coffee or tea, and it goes well with soft boiled eggs in soy sauce and white pepper. Whereas pandan is a herbaceous tropical plant in Southeast Asia 

that often used in cooking savory dish and dessert. It is known as fragrant plant due to 

its natural green flavoring color, plus the sweet, and unique aroma. Staying in Sydney, 

it is hard to find the fresh pandan leaves in a normal supermarket unless you purchase 

a big amount from a certain supplier like the restaurant and hotels do or plant it yourself in your garden. Usually, I find them in the frozen corner of the Asian Grocery Stores.

Ingredients needed:

1. 125ml coconut milk
2. 3 eggs
3. 115g palm sugar
4. 4 pieces pandan leaves (cut them into the smaller size)

Methods:

1. Blend the pandan leaves with very little water in a blender to extract 10-15 ml pandan coloring. *Add in some water if it is too dry to blend.
2. Pass the pandan extract through a sieve to strain away the fibers. 
3. Keep the natural coloring aside.
4. Boil a pot of water, then turn it to medium-low heat.
5. Mix the sugar and eggs together in a clean bowl.*If you do not have palm sugar, use white or brown sugar instead. Also, you can adjust the sweetness by reducing or adding more sugar to your likeness. I have reduced the amount of brown sugar when making at home.
6. Stir in pandan essence and coconut milk with sugar and eggs.
7. Strain them and pour into a steel or metal bowl (to conduct the heat when cooking on top of the pot of water from step 4). Keep stirring with a spatula or whisk.
8. After 10 minutes, turn down the heat to low.
9. Cook for about 40 minutes to 1 hour.
10. Check on the consistency, it should be able to coat on your spatula. You can pass the coconut jam through a strainer to get a finer texture.
11. Keep in a clean jar and keep in a refrigerator to cool.
12. After half an hour, it is ready to serve.
13. Toast 2 white bread until golden brown on each side in a toaster or pan. Spread the homemade coconut jam on top, spread a thin layer of butter. Get a hot tea, and cook some soft boiled eggs. Drizzle some soy sauce and sprinkle white pepper. Malaysian breakfast is ready! This jam is 3-4 serving, and better consume within a week.

If there is any wrong information, kindly let me know.  

Also, do share your own homemade recipe with us!