Crepes with Malaysian Coconut Jam

Kaya, or coconut egg jam, is very popular in South-east Asia. Normally this rich, caramelly spread is served on toast with butter, a poached egg and coffee but it is also very good with crepes.

FOR THE KAYA JAM

4 egg yolks plus

1 whole egg

200g dark palm sugar, grated

250ml coconut milk

3-4 pandan leaves, tied into a knot

FOR THE CREPES

2 eggs

1 cup whole milk

1 cup plain flour

1 tablespoon sugar

½ teaspoon salt

1 tablespoon butter, melted

TO SERVE

Berries and bananas Coconut chips (optional)

Jam: Bring about 1 litre water to the boil in a pot (or use a double boiler) then reduce to a simmer.

In a bowl that will fit snugly over the pot (or in the top of the double boiler), mix egg yolks, whole egg and palm sugar with a whisk (don’t worry about the lumps of palm sugar as these will melt later). Add coconut milk and mix well. Add the knotted pandan leaves.

Place the bowl on top of the pot (make sure it is not touching the water underneath), whisk gently until sugar dissolves then cook for about 1 hour, stirring occasionally, until the mixture has thickened and reduced a little.

Take bowl off heat to cool then remove pandan leaves, transfer jam to a clean jar and refrigerate. Makes about 1 cup

Crepes: Combine eggs and milk in a large bowl. Add flour, sugar and salt and mix until smooth.

Add melted butter and mix well. Cover the batter and rest in the fridge for 30 minutes or overnight.

To cook crepes, heat a small, non-stick frying pan over medium-high heat. Pour in a small ladleful of batter and spread with the back of the ladle to make a thin circle. Cook for a minute or until the base of the crepe is slightly brown.

Flip over and cook on the other side for a minute. Repeat with remaining batter.

Serve the crepes with kaya jam, berries, sliced banana and coconut chips if desired. Makes 8-10 crepes