Have I told you that I am addicted to Pandan Leaf? Did you know that I always store them in my freezer? Can I tell you a little secret? I can be a little freak out when comes to the last packet of Pandan Leaf, I just have the needs to rush to the local asian grocery and restock them again. Somehow, I have some admiration with the flavor and the smell.. Oh Yum..
The first time I tried Kaya Jam was in Singapore, when my sister used to live there couple years ago. I immediately fell in love at first taste. Then when I was back in Melbourne, I found similar Kaya Jam from Malaysian Restaurant in Doncaster, despite of this similarity texture and taste with the one I had in Singapore, it is very expensive, long way drive from my house and last but not least, I never had enough as they sell in a very small container. So, I decided to browse for the recipe and tried to make my own with a little patience standing in front of the stove, just keep stirring and stirring for hour or until I find the perfect consistency. The end result? I gave my best friend and her malaysian husband tried my first attempt of Kaya Jam. Guess what? They love it and so do I.
So, here they are.. I present you my love for Kaya Jam on Toast
Kaya Jam on Toast
2 Egg Yolks
500g Caster Sugar
550ml Coconut Milk
5 Pandan Leaves, tied together in a knot
1. Prepare double boiler with water and bring to a simmer. Whisk eggs and egg yolks in a heatproof bowl until all combined. Add the sugar and keep whisking until sugar dissolve.
2. Add the coconut milk and Pandan Leaf into the mixture and cook, stirring continuously with silicon spatula until thick and smooth. (Approximately 50-60 minutes). Remove the Pandan leaf.
3. Serve on Toast. In my case, I served on the heart toast.
I heart Kaya Toast.