Kaya or Coconut Jam
This recipe is from Adam Liaw's TwoAsian Kitchens. It is absolutely perfect!
10 free-range eggs
1kg caster sugar
5 pandan leaves, tied up together in a knot
550ml coconut cream
15g unsalted butter
50g caster sugar, extra
1. Combine eggs and sugar in a high bowl and stir with whisk till smooth for about 30 minutes. Stir in one direction only, and be careful not to aerate. Strain through a sieve into the top of a double boiler. Add the pandan leaves.
2. Half fill the base of a double boiler with water and bring to simmer. Place the upper section on tip. Stir over low heat for 10 minutes to ensure all the sugar has dissolved. Strain the coconut cream through a fine sieve into the mixture and cook, stirring constantly in one direction for about 30 mins or until the mixture thickens.
3. Combine the butter and extra sugar in a small saucepan and stir over medium-low heat until a rich, dark caramel forms. Add the caramel to the curd and continue stirring until combined. Wrap the lid of the double boiler in a tea towel and cover the top to prevent water condensation. Cook for 5 mins until thickened further. Discard the pandan leaves and transfer the kaya to sterilised jars to cool. As it cools, it will thicken further. Cover tightly and store in the fridge for up to 1 month.
