Smooth Coconut Pandan Jam (Kaya)
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One of those things that is so simple that we ignore. Mom used to make this kaya for us when we are a kid. I remember the taste, but can't seems to find back the same taste mom cooks.
This is my sister's recipe that come close to it:
Smooth Coconut Pandan Kaya Jam
A) Refer to step 4
Sugar 120g
Butter 30 g
B) Refer to step 1,2,3
Egg 630 g
Coconut milk (first pressed) 630g
Sugar 350g
Palm sugar 160g
Pandan leaves 10 pieces (cut small)
Kaya jam
1) Whisk eggs and sugar and palm sugar till sugar dissolve.
2) Pour in coconut milk and pandan leaves.
3) Double boil the egg mixture for about thirty minutes.
4) Another pot boil butter and sugar to get calomel sugar solutions, pour it into the egg mixture very slowly .
5) Every fifteen minutes give a stir, total boiling time is one and half to two hours depending on the thickness and colour of the kaya.
Note: Throughout the double boiling, the water should not bring to bubble boiling, temperature should keep it at around 90 degrees
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