What is Srikaya Pandan or Pandan Jam?
Similar to Srikaya or coconut jam, this pandan jam is also made from coconut milk, egg, pandan and sugar. The only difference are we use granulated sugar instead of palm sugar and we use the extract of the pandan leaves. Pandan Jam is typically spread on toast and is called Kaya Toast, which is a breakfast food that is usually served in a Kopitiam (coffee shop in Teochew or Hokkian dialect) and night markets. Traditionally it takes hours of cooking and stirring to make this coconut jam, but with this recipe you can have some in about 8-10 minutes.
Tips
- In Indonesia, you can easily purchase pure coconut milk (Santan), which is creamier and more fragrant. But if you can’t find it or are too lazy to make it yourself, you can use coconut cream. Make sure to open the can from the bottom side, which usually contains all the water. DO NOT mix the water and the cream!! Drain the water to ensure you have only coconut cream, which will yield a creamy texture of jam.
Substitution
Pandan leaves: If you can’t find pandan leaves, you can substitute this with pandan paste.
Easy 10-minute Pandan Jam (Selai Srikaya Pandan)
Course: CondimentCuisine: IndonesianDifficulty: Easy1
servings5
minutes10
minutesEasy 10 minute pandan jam that is perfect for toast!
Ingredients
2 14 oz coconut cream
5 egg yolks
3/4 cup of sugar
6-7 pandan leaves
Directions
- Wash the pandan leaves and cut into 1 inch chunks. In a blender or food processor, blend the coconut milk and pandan leaves for 1 minute or until no big chunks remain.
- Using a fine sieve or cheesecloth, sieve the coconut milk and pandan mixture. If after sieving, you end up with less than 2/3 a cup of mixture, replace the missing liquid with more coconut milk.
- Transfer the Pandan-coconut milk mixture into a pot and turn to medium heat. Add sugar and stir until the sugar dissolved.
- Once the Pandan-coconut milk mixture starts bubbling, pour 1/2 cup of the milk to a bowl that contain 5 egg yolks. Stir until combined.
- Pour the egg mixture back to the pot and cook the Pandan-coconut milk mixture and keep stirring until it thickens.
- Transfer to a jar and let it cool before serving. Once it cools down, the jam will get thicken further.
Notes
- You can store the Pandan Jam in the refrigerator for up to 1 week.
