MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kaya Coconut Egg Jam
Categories: Spreads, Condiments
     Yield: 10 servings

     5 lg Eggs
   200 g  Sugar (7 oz)
   1/2 c  Coconut cream
   3/4 c  Coconut milk
     3    Pandan leaves; tied in a
          - knot
 1 1/2 tb Corn starch; plus:
 1 1/2 tb Water

MMMMM--------------------------CARAMEL-------------------------------
    75 g  Sugar (1 1/2 to 2 1/2 oz)

 Crack the eggs into a big bowl or container, follow by
 the coconut cream, coconut milk, and sugar. Whisk well,
 or using an electronic hand mixer, whisk the mixture
 well. Filter the mixture with a strainer.

 Transfer the egg mixture into a sauce pan (non-stick
 preferred). Add the pandan leaves into the egg mixture
 and turn on the heat to medium low. Using a wood spatula
 or a pair of wooden chopsticks, keep stirring the
 mixture until they are cooked, about 20 minutes. 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.

 In the meantime, heat up the sugar for the Caramel in a
 sauce pan until the sugar melts into caramel. When the
 color becomes golden brown, add the caramel into the
 kaya, stir to combine well. The color of the kaya should
 be golden brown. Turn off the heat.

 Let the kaya jam cool down, discard the pandan leaves
 and transfer the kaya to a blender. Blend until it
 reaches a silky smooth consistency and without lumps.
 Transfer the kaya to a jam bottle. You can keep it in
 the fridge for about a week.

 RECIPE FROM: https://rasamalaysia.com

 Uncle Dirty Dave's Archives

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