Homemade Jam Recipe | Pandan Kaya

Pandan Kaya

5 large eggs (about 65g each)
220g castor sugar
300 ml coconut milk (preferable freshly squeezed and undiluted) (note 1)
13-15 fresh pandan leaves (screw pine leaves) (depending on the size) (note 2)

  1. Wash the pandan leaves and set aside 5 leaves which will be used during cooking. To extract the pandan juice, use a pair of scissors snip the pandan leaves into thin strips. Blend them with 100ml coconut milk. until they become pulp. Pour the pulp into a muslin bag and squeeze out the juice. Return a little juice back to the pulp and squeeze again. Repeat this step for 2-3 times. This will give the jam a greener hue and a more fragrant taste. You can also squeeze the pandan pulp by using your hands with a sieve below to filter the juice.
  2. In a mixing bowl, crack the eggs. Use a hand balloon whisk to lightly beat the eggs (note 3). Add sugar and stir until dissolved. Then add coconut milk and pandan juice to combine.
  3. Pour the mixture into a large cooking pot (pan or wok) through a sieve (or strainer) (note 4). Cut the remaining 5 pandan leaves into pieces (about 5-6inches length) and add to the mixture.
  4. etc
  5. etc

For Full Instruction: food-4tots.com

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