BRONICA LIM shares her recipe for a smooth, creamy and luscious jam – perfect with toast!
INGREDIENTS 8 tbsp water
25 pandan leaves, 20 leaves cut into pieces, 5 leaves knotted 10 eggs 450g sugar 500ml coconut milk
1 Blend the water with 5 cutup pandan leaves until nely crushed. Continue blending, adding 5 cut-up pandan leaves at a time, until you’ve used 20 leaves.
2 Sieve the pandan juice and discard the residue.
3 Break the eggs into a stainless steel bowl.
4 Add the sugar and whisk the mixture until well combined.
5 Add the coconut milk and 25ml of pandan juice, and whisk to combine the mixture.
6 Add the 5 knotted pandan leaves and double-boil the mixture, stirring constantly with a wooden spoon for 1 hour until the mixture becomes thick and creamy. Discard the pandan leaves. If the kaya is lumpy, blend it until smooth.