Coconut Egg Jam known as Kaya Jam, it's made just from 4 ingredients, it's very tasty and yummy, this can be spread onto toasted bread, Waffle and any kind of pastry.
Ingredients required are Sugar (you can either use Palm sugar, Cane sugar or also plain sugar), I have used Brown Cane Sugar and White Cane sugar which divided into equal amount 65gram and 65gram, Then 250ml Coconut milk Packet (preferably get fresh coconut milk), 4 egg yolks (beaten well in separate bowl, the egg should be at room temperature), and last item is a Screwpine leaf (known as Pandan leaf) 4pcs, cut into 5 cm strips
To make this recipe, the equipment needed are one big bowl, a stockpot or saucepan (I'm using double boiler method) and heat resistant spatula.
Add an enough water in pot and let the water come to boil, then put a bowl top of the pot, Now adds Coconut milk, Sugar, and Screwpine leaves, Stir the mixture until the Sugar melt in the low heat, then switch off the flame, now pour slowly the mixture into the beaten Egg Yolks, while pouring, on the other hand, stir them well. After that pour combined mixture back in the cooking bowl, let the Screwpine leaves in the mixture til the end of cooking process, only lastly will discard them, the Screwpine leaf is used for a flavour into a jam and also gives a nice aroma.
Now gradually stirs the mixture over medium heat, cook until slightly thickened, keep stirring constantly. Reduce heat to low then continue stirring until mixture is thick enough. After 30 minutes it turns into a nice thick paste and a golden colour.
Transfer to a tight container or jar. Leave until completely cool. Cover and refrigerate. May be stored up to 1 week.
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