Pandan kaya

 

So with Covid cancelling my interstate holiday and limiting opportunity for fam-bams (which often include family sauce/jam swaps) I thought I'd try making pandan kaya - normally one of my aunts specialties.  I'd like to call this a success.  Recipe filled 2 x 200ml jars (approx 400ml in total) so a good small batch

INGREDIENTS

5 large egg yolks 

270ml can of coconut cream

2t (10g) pandan leaf powder

60g caster sugar

20g dark brown sugar

METHOD

Prepare/sterilise 2 x 200ml jars.   I prefer to use boiling water, but feel free to use microwave technique or whichever way you are comfortable with

Separate the egg yolks from the whites.  You want to remove as much white as possible to minimise any chance of curdling during the cooking process.  Keep the whites aside in fridge for another recipe.  Put egg yolks into a separate bowl and whisk then lightly with a fork

Open the can of coconut cream.  Pour majority contents into a small non stick saucepan.  Add the pandan leaf powder to the coconut water in the bottom of the can.  Stir thoroughly to dissolve and add into saucepan

Add sugars to saucepan and dissolve over low heat.  Stir with a wooden spatula over low heat (2 on my cooktop).  Once fully dissolved, take out a tablespoon of the mixture

Start to whisk your egg yolks and drizzle in the 1T of mixture.  Repeat until you have added at least 3T of the coconut mixture to the egg yolks, then add all the egg yolk mix back into the saucepan whilst stirring

Turn the heat up on the saucepan to low-medium (4 on my cooktop which would be simmer but due to continuous stirring, it does not "boil").  Set timer and cook (continuously stirring) for 20 mins.  You want to cook out the liquid until it thickens to a paste that when you run the spatula through, it does not flood back

When done, remove saucepan from heat.  Pour into your prepared/sterilised jars and refrigerate if not immediately eating on some toast!

VIDEOS

You need to cook out all the liquid whilst continuously stirring so you get a consistent jam

10 minute cooking mark

20 minute cooking mark