Pandan Kaya Quick & Easy Recipe 班兰咖椰醬

🧂 Ingredients

• 100 ml coconut cream
• 100 ml coconut milk
• 50 g Stevia sweetener

  or sugar
• 4 yolks from large eggs
• 7-8 pandan leaves

Instructions

• 1 Wash the pandan leaves thoroughly to remove any soil or dirt. Cut off its roots
  if it's still attached. Cut pandan leaves into small pieces (about 1cm) and
  place into food processor, Add 50ml water and blend well.
• 2 Squeeze to extract 50ml of pandan juice and set aside.
• 3 Separate 4 yolks from 4 large eggs. Try as much as possible to separate the egg
  whites as clean as possible from the egg yolks. Whisk the egg yolks and set
  aside.
• 4 Turn on low heat. Use a non-stick pot, add 100ml coconut cream, 100ml coconut
  milk, 50ml pandan juice, 50g Stevia sweetener (or sugar). Optional to add 1-2
  more cut pandan leaves. Constantly stir to mix well until sugar dissolves.
  Mixture will turn into a nice green colour because of the pandan juice. The
  mixture will simmer but do not let it boil.
• 5 Reduce heat to the lowest. Slowly add egg yolks a bit at a time (4-5 times),
  while keep stirring so that the egg yolks mix well with the coconut mixture. The
  kaya will start to thicken after about 15 minutes.
• 6 After about 25 minutes, the jam is thick enough. The right consistency is when
  the kaya coats the spatula nicely and drips off slowly. Turn off heat.
• 7 Allow the kaya to cool off before sieving it to remove any lumps or pandan
  leaves (if added).
• 8 Store in an airtight container in the fridge for up to 10 days. The kaya will
  thicken slightly more in the fridge.

Nutrition Info