01 of 10
Prepare Ingredients and Jars
To make 2-3 jars of coconut jam, you will need:
- 10 medium to large eggs
- 1 can good-quality thick coconut milk
- 1 cup white sugar
- a few drops of Pandan essence which is available in small bottles at Asian/Chinese food stores
If you'd like to can your jam: place three clean jam jars and lids on the middle rack of your oven. Turn oven to 225 degrees. Leave the jars there until your kaya is ready (the heat will sterilize the jars).Continue to 2 of 10 below.
02 of 10
Break Eggs into Mixing Bowl
Break 10 eggs into a large mixing bowl. Whisk briefly to break the yolks.Continue to 3 of 10 below.
03 of 10Continue to 4 of 10 below.
04 of 10Continue to 5 of 10 below.
05 of 10Continue to 6 of 10 below.
06 of 10
Stir over Low Heat
Pour mixture into a pot. Using your whisk or a spatula, stir the kaya over medium heat until hot to the touch, then reduce to low.
Tip: if you can feel a skin of egg forming on the bottom of the pan, your heat is too high.
This step can also be performed with a double-boiler.
Cook in this way for 15 to 20 minutes, until the kaya thickens.Continue to 7 of 10 below.
07 of 10
Add a Few Drops of Pandan Essence
Add a few drops of pandan essence. This will turn your kaya light green and add a subtle pandan flavor.Continue to 8 of 10 below.
08 of 10
Finishing the Kaya
Stir the pandan essence into the kaya.
If you're not adding the pandan, your coconut jam will be a reddish-brown color this is due to the caramelization of the sugar.
Remove kaya from heat.Continue to 9 of 10 below.
09 of 10
Ladle Kaya into Jars.
Ladle your kaya into the prepared jars and cap with the lids. If you're using sterilized jars, use oven gloves for this step.
If not using sterilized jars: Allow the kaya to cool, then ladle into containers and place in the refrigerator or give some away to friends!.Continue to 10 of 10 below.
10 of 10