Kaya (Coconut Jam)

Shopping list

• 400 ml coconut milk

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• 4 piece eggs

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• 150 g palm sugar — grated, or soft brown sugar

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• 3 piece pandan leaves — knotted

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• 1 pinch salt

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Step by step

1. 1

   Whisk together eggs, palm sugar and a pinch of salt in a heatproof bowl until smooth.

2. 2

   Stir in the coconut milk and add the knotted pandan leaves.

3. 3

   Set the bowl over a saucepan of gently simmering water (double boiler method), ensuring the bowl does not touch the water.

4. 4

   Cook, stirring constantly with a wooden spoon or whisk, for 35– 45 minutes. The mixture will thicken gradually into a custard consistency; keep the heat low to avoid curdling.

5. 5

   When the kaya coats the back of a spoon and has a glossy, thick texture, remove from heat. Discard pandan leaves.

6. 6

   Pour into sterilised jars and allow to cool. Refrigerate once cool; kaya will thicken further as it chills.

7. 7

   Serve spread on toast, crackers or pancakes. Keeps refrigerated for up to 2 weeks.