Coconut Jam (Kaya Jam)
30 minMakes 10 toasts
A silky Southeast Asian custard of eggs, coconut milk and pandan, thickened with cornstarch and caramelized sugar until golden and smooth.
| 5 eggs | Whisk eggs, coconut milk & sugar | Strain into saucepan, add pandan, cook low 20 min | Stir in cornstarch mixture, remove pandan | Stir caramel into kaya | Blend until smooth & lump-free |
| 200 ml coconut milk | |||||
| 120 g sugar | |||||
| 3 pandan leaves (tie into a knot) | |||||
| 1½ tablespoons cornstarch mixed with 1½ tablespoons water | |||||
| 75 g sugar | Melt sugar to golden caramel, medium-high heat |
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