Kaya (coconut Egg Jam)

Total Time: 2 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 20
• 10 eggs
• 400 g sugar
• 4 -5 pandan leaves (tear a bit of each leaf and tie it into a knot)
• 1 muslin, bag (or cheesecloth for sieving)
• 1/2 cup thick coconut milk (santan)

Recipe

• 1 break the eggs into an enamel pot.
• 2 mix the egg yolks and whites by stirring gently. (do not whisk as you don’t want to create bubbles.).
• 3 sift the eggs using the muslin bag into another enamel pot. (this removes the egg lumps.).
• 4 after the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
• 5 place the pot into a double boiler (ie. into another bigger pot with water in it to create indirect heat. place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. mix in the coconut milk after half-an-hour of stirring. add pandan leaves. stir for another 15 minutes to half-an-hour.
• 6 when the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
• 7 (if you notice that the mixture is thickening quickly, remove from the fire immediately.).
• 8 remove the leaves and stir again until it has the texture of starch or porridge.
• 9 leave to cool. serve warm with cream crackers.
• 10 store in dry containers. place in the fridge after two weeks.
• 11 note that water should not come in touch with the mixture at any point during the process of cooking and after that.
• 12 you can cook up to 30 eggs each time.