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.
