Coconut Jam (Kaya Jam) - Malaysian Preserves

Ingredients

  • 5 piece Eggs (Eggs)
  • 200 ml coconut milk (Coconut milk)
  • 120 g Granulated sugar (Sugar)
  • 3 piece Pandan leaves (Tie into a knot)
  • 1.5 tbsp Cornstarch
  • 1.5 tbsp Water (Mix with cornstarch)
  • 75 g Granulated sugar (Sugar for caramel)
  • 1 tsp Pandan extract (Use if pandan leaves are unavailable; adjust to taste)
    Alternative: Pandan leaves
  • 120 g Brown sugar (Brown sugar alternative for main mixture)
    Alternative: Granulated sugar

Instructions

  1. Prep: Bring eggs to room temperature. Tie pandan leaves into knots. Mix cornstarch with water to make a slurry.

    Step 1 image

  2. Whisk eggs, coconut milk, and 120 g sugar until smooth. Strain into a non-stick saucepan; add pandan leaves.

  3. Cook over low heat, stirring constantly, until slightly thickened (about 15-20 minutes). Stir in the cornstarch slurry and cook 1-2 minutes more, then remove pandan leaves.

    Step 3 image

  4. In a separate pan, cook 75 g sugar to a golden caramel. Carefully pour caramel into the kaya and stir until evenly colored.

  5. Blend the mixture until perfectly smooth. Transfer to clean jars. Cool, then refrigerate and use within 1 week.

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