Our all time favourite jam, Kaya.
Notes:
- Used flat spring coil whisk (for smooth Kaya).
- If the Kaya is lumpy, blend it.
- Jumbo egg = +/- 68g
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| Med-high heat caramelise 60g sugar. Off heat. |
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| Add 260g coconut cream and 200g sugar. Mix slightly. |
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| Add 3 jumbo eggs. Whisk, incorporating the caramel. |
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| Add 2 pandan leaves (cut into 5cm pieces). |
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| Med heat, whisk and stir till thicken +/- 15 mins. |
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| Discard pandan leaves. Kaya thicken more as it cools. |
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