Coconut Jam (Kaya Jam)
Coconut Jam, or Kaya Jam, is a beloved Southeast Asian treat that encapsulates the delightful flavors of coconut and pandan. This luscious jam is a staple in many households, often enjoyed spread across warm toast or as a filling in various desserts. With its sweet, rich taste and creamy texture, it’s no wonder that Coconut Jam has gained popularity beyond its traditional roots. This recipe is not only simple to make but also allows you to indulge in a slice of tropical heaven right from your kitchen.
Why It Deserves a Spot
Coconut Jam deserves a special place in your pantry for several reasons. First and foremost, its unique flavor profile is a delightful fusion of sweet coconut and aromatic pandan. This jam can elevate your breakfast game when slathered on toast or used as a filling in pastries. Additionally, it’s incredibly versatile; you can use it to enhance desserts or even as a topping for pancakes and waffles. If you’re looking for a delicious way to incorporate the flavors of the tropics into your meals, this Coconut Jam (Kaya Jam) is the perfect solution.
Ingredient Breakdown
To create this luscious Coconut Jam (Kaya Jam), you’ll need the following ingredients:
- 5 eggs: Rich in protein, they create a creamy base for the jam.
- 200 ml coconut milk (approximately 1 cup): Adds a deliciously creamy texture and flavor.
- 120 g sugar (1/2 cup or 4 oz.): Sweetness is key to balancing the rich coconut flavor.
- 3 pandan leaves: Tied into a knot, these leaves impart a unique fragrance and flavor that is essential to Kaya.
- 1 1/2 tablespoons cornstarch: Used for thickening the jam.
- 1 1/2 tablespoons water: This is mixed with cornstarch to create a slurry.
- 75 g sugar (6 tablespoons): This is added later for a deeper sweetness.
Prep & Cook Tools
Before you start making your Coconut Jam, gather the necessary tools:
- Mixing bowl: For whisking your eggs and combining ingredients.
- Whisk: To blend the eggs and other ingredients smoothly.
- Saucepan: For cooking the Coconut Jam mixture over low heat.
- Strainer: To remove the pandan leaves and any lumps from the jam.
- Jar: For storing your finished Coconut Jam (Kaya Jam).
Coconut Jam (Kaya Jam): How It’s Done
Making Coconut Jam is a straightforward process that only requires a few steps. Follow along to create your own delightful batch!
Step 1: Prepare the Ingredients
In a mixing bowl, whisk together the eggs and 120 g of sugar until well combined and slightly frothy.
Step 2: Add Coconut Milk and Pandan
Pour in the 200 ml of coconut milk and add the pandan leaves tied into a knot. Mix everything together until it’s smooth and well combined.
Step 3: Cook the Mixture
Transfer the mixture to a saucepan and cook over low heat. Stir continuously to prevent the eggs from scrambling. You want the mixture to thicken gradually—this will take about 10-15 minutes.
Step 4: Thicken with Cornstarch
In a small bowl, mix the cornstarch with the 1 1/2 tablespoons of water to create a slurry. Once the coconut mixture has thickened slightly, stir in the cornstarch slurry. Continue to cook for another 5 minutes, stirring constantly.
Step 5: Final Sweetening
Add the remaining 75 g of sugar to the thickened mixture and stir until fully dissolved. Remove the saucepan from the heat and allow the jam to cool slightly.
Step 6: Strain and Store
Using a strainer, pour the Coconut Jam (Kaya Jam) into a jar to remove the pandan leaves and any lumps. Let it cool completely before sealing the jar. Your delicious Coconut Jam is now ready to enjoy!
Substitutions by Category
If you’re in need of alternatives for certain ingredients, consider the following options:
- Eggs: You can use flaxseed meal or chia seeds mixed with water for a vegan alternative.
- Coconut milk: Almond milk or oat milk can be used, but they will alter the flavor and texture.
- Sugar: Coconut sugar or maple syrup can be used for a healthier twist.
- Pandan leaves: If unavailable, you can omit them, but the flavor will not be the same.
Chef’s Rationale
The beauty of Coconut Jam (Kaya Jam) lies in its simplicity and the balance of flavors. The combination of sweet eggs and rich coconut milk creates a creamy, luxurious spread that is perfect for breakfast or dessert. The pandan leaves add a distinct aroma that elevates the jam to a whole new level. This recipe is designed to be approachable while still delivering an authentic taste of Southeast Asia. By following the steps carefully, you can ensure a perfect texture and flavor every time.
Storage Pro Tips
To maximize the shelf life of your Coconut Jam (Kaya Jam), store it in an airtight jar in the refrigerator. It should keep well for up to two weeks. If you want to enjoy it longer, consider freezing portions in ice cube trays, then transferring them to a freezer-safe container. When you’re ready to use it, simply thaw the desired amount in the refrigerator overnight. This jam is perfect for topping warm toast or using in desserts!
Reader Questions
Can I make Coconut Jam without eggs?
Yes! You can substitute eggs with a mixture of flaxseed meal or chia seeds mixed with water for a vegan version. The texture may vary slightly, but it will still be delicious.
What can I serve with Coconut Jam?
Coconut Jam is perfect for spreading on toast, pancakes, or waffles. You can also use it as a filling for pastries, or drizzle it over desserts like ice cream or cakes.
How do I know when the Coconut Jam is done cooking?
The jam is done when it thickens enough to coat the back of a spoon. It will continue to thicken as it cools, so don’t worry if it seems slightly runny when hot.
Can I use other types of milk instead of coconut milk?
While you can use other types of milk, such as almond or oat milk, they will change the flavor and texture of the Coconut Jam. Coconut milk is recommended for the authentic taste.
Healthy-ish Favorites
If you love Coconut Jam (Kaya Jam), you might also enjoy these healthy-ish favorites:
- Coconut Lime Waffles Recipe: A light and fluffy breakfast option that pairs perfectly with Coconut Jam.
- Grape Jelly Recipe: A classic spread that can complement your breakfast just as well.
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars: A decadent treat that can be enhanced with a layer of Coconut Jam.
Time to Try It
Now that you have all the information to create your own Coconut Jam (Kaya Jam), it’s time to gather your ingredients and get started. This recipe not only brings the taste of tropical paradise to your table but also offers a chance to impress your family and friends with your culinary skills. Enjoy the process and savor the delightful results—you won’t be disappointed!
Coconut Jam (Kaya Jam)
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the eggs and 120 g of sugar until well combined and slightly frothy.
- Pour in the coconut milk and add the pandan leaves tied into a knot. Mix until smooth.
- Transfer the mixture to a saucepan and cook over low heat, stirring continuously for about 10-15 minutes until thickened.
- Mix the cornstarch with water to create a slurry. Once the mixture thickens, stir in the slurry and cook for another 5 minutes.
- Add the remaining 75 g of sugar to the thickened mixture, stir until dissolved, then remove from heat.
- Strain the Coconut Jam into a jar to remove the pandan leaves and lumps. Let it cool completely before sealing.
Notes
- Store in an airtight jar in the refrigerator for up to two weeks.
- Freeze portions in ice cube trays for longer storage.
- Use as a filling for pastries or as a topping for pancakes.
