Kaya (Pandan Jam)

Pandan Extract

To make the best pandan extract, you will need fresh pandan leaves. Wash them well in water to remove any grit and dirt. Cut or snip the pandan leaves into 1/2” pieces. Add them to a blender.

Add 1/2 cup water and blend on high. If necessary, add up to another 1/4 cup of water, totaling 3/4 cup. You only want to add more water if necessary to blend the pandan leaves into a somewhat smooth mixture. Scrape down the blender as necessary to ensure all the leaves are blended.

When done, pour everything into a resealable jar and store in the refrigerator. This mixture will last about a week in the fridge before it starts to go bad. You must leave the jar undisturbed until the mixture separates. You will see a very green thin layer on the bottom of the jar and a clear light green liquid on top of that. The dark green portion at the bottom of the jar is your extract. We will use that to make the pandan kaya.

Pandan Kaya

When you are ready to make the jam, carefully remove the jar of extract from the fridge as to not mix up the two layers. Pour out the top clear green layer and discard. You only need the dark green extract for this recipe.

In a medium sized saucepan, add in the coconut cream, pandan extract, salt and sugars. Turn the heat to medium and stir to dissolve all of the sugar. Do not let the mixture boil otherwise the coconut cream may curdle. Once dissolved, remove saucepan from the stove and turn off the heat.

In a medium sized bowl, add in your egg yolks and spoon in a little bit of the coconut cream mixture at a time while whisking. Continue to whisk as you add in the hot coconut mixture so that the eggs temper slowly and do not curdle.

Once you have combined everything, pour the entire mixture back into the saucepan. Cook, stirring constantly, over medium low heat until the mixture thickens. It will take about 8-10 minutes. The mixture will coat the back of a spoon when it has thicken enough.

Immediately remove this from the heat and pour into a resealable glass jar. Allow it to cool down at room temperature, seal with a lid and store in the refrigerator. Once the kaya has cooled completely in the fridge, it will have thickened up to a very thick almost stiff jam.

From here, you can just spread it on toast and eat it just like any other jam. Many like to also have it with a slice of cold butter sandwiched in the middle. I know, it sounds odd but it’s totally delicious and decadent.