Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade kaya jam with pandan leaves. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
To make pandan juice, blend or pulverize pandan leaves with water in a food processor or blender, until as fine as possible. Strain the mixture, pressing it with the back of a metal spoon, to obtain pandan juice. Combine the coconut jam, the pandan leaves extract, and egg yolks, stir the mixture well, and simmer for a while over low heat, stirring occasionally. It looks just like kaya jam.
Homemade Kaya Jam with Pandan Leaves is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Homemade Kaya Jam with Pandan Leaves is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have homemade kaya jam with pandan leaves using 9 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Homemade Kaya Jam with Pandan Leaves:
- Prepare The Short-cut Version:
- Make ready 3 tbsp coconut jam
- Make ready 2 or more egg yolks
- Make ready 1 bunch dried leaves pandan leaves, if using
- Get The Authentic Version:
- Get 1 canned coconut milk (preferably low in fat)
- Get 10 or more egg yolks
- Take 400 grams your choice of sweetener (sugar, maltitol, etc.)
- Get to taste pandan leaves
Kaya (also known as srikaya or seri kaya in Malaysia and Indonesia) is a sweet coconut egg jam popular across Southeast Asia, especially in Malaysia and Singapore. It ranges in colour from golden brown to green when infused with pandan extract or pandan leaf juice. Add the pandan leaves into the egg mixture and turn on the heat to medium low. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya.
Steps to make Homemade Kaya Jam with Pandan Leaves:
- The short-cut version: Add water or milk and the pandan leaves in a pot and simmer until the leaves soften. Add the leaves and the simmered liquid in a blender, and blend.
- Pour the mixture in a pot and simmer until it reduces, strain, and squeeze to make a condensed extract (or you could simply use the simmered liquid).
- Combine the coconut jam, the pandan leaves extract, and egg yolks, stir the mixture well, and simmer for a while over low heat, stirring occasionally. It looks just like kaya jam.
- Note: When adding the egg yolks, you might want to strain them once to loosen them up and remove any stringy bits.
- The authentic version: Whisk the coconut milk, egg yolks, and sugar with a handheld electric mixer, and pour the mixture through a strainer.
- Add plenty of pandan leaves to the mixture, pour it into a pot and turn on the heat. Once it comes to a boil, reduce the heat down to very low, simmer for a while, and continue stirring with a spatula to prevent it from forming any lumps.
- If you continue simmering over high heat, the yolks will harden and it will lose its creamy texture. So, simmer over low heat and gradually heat the mixture. This will take several minutes, but hang in there and continue stirring while simmering.
- Remove the pandan leaves after simmering. Most kaya jam recipes call for whole eggs, but it's easy to mess up. The jam becomes crumbly, turning out looking a whole lot different than the one's sold at stores.
- In my opinion, store-bought kaya jam uses only egg yolks (I even once checked the ingredients list, and powdered egg yolks was listed).
- I also find store-bought kaya jam to be too sweet, so I reduced the sweetness significantly to create this elegant jam. You can make a big batch of this jam and store it in the freezer.
- Sterilize the jar before pouring the jam in. The most popular way to enjoy this jam is to spread it on toast and top it with a tad of salted butter.
- If you make kaya jam with just coconut milk, sugar, and pandan leaves, the jam will turn into a nice green color, and it will be aromatic, flavorful, and delicious!!
- Frozen pandan leaves are sold at Asian specialty stores. I purchased dried pandan leaves online.
- I found this store-bought kaya jam to be delicious, so it's the taste I tried recreating. The taste of the kaya jam differs depending on the manufacturer.
- This jam was good too. All the others weren't quite as good, and none of them suited my palate…
- Kaya jam is also called Sri Kaya jam.
Add the pandan leaves into the egg mixture and turn on the heat to medium low. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam. Then mix in with the coconut milk, and. Kaya is a coconut jam popular in Singapore and Malaysia.
So that is going to wrap this up with this special food homemade kaya jam with pandan leaves recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
