It's made from most commonly found ingredients in Malaysia coconut milk, egg, pandan juice, palm sugar. This jam is what we call kaya in my language, but for people outside Malaysia it's known as coconut jam. It's sweet, fragrant, silky smooth and rich. It is a type of jam made by nyonya people. This jam is spread onto toast with a knob of butter. There are actually two type of coconut jam. The brown version and the green version. The brown version is made with palm sugar while the green is made with white sugar and lots of pandan juice. I would like to apologise as the photo I have to take it from http://messywitchen.com/recipe/quick-easy/toasted-hailam-bread-kaya/. But the recipe is 100% my own.
sourcehttp://messywitchen.com/recipe/quick-easy/toasted-hailam-bread-kaya/
Ingredients
5 Egg yolk
300gm Coconut milk
10gm Pandan extract
200gm Palm sugar
10gm Salt
Procedure
- in a pot combine 150gm of coconut milk with palm sugar and heat over low heat until sugar have dissolved
- while waiting for sugar to dissolve in a metal bowl combine the rest of the ingredients and whisk till all in combined.
- pour the coconut sugar solution into the other bowl while whisking.
- cook the mixture over a double boiler (it means over boiling water) until mixture thicken and nape (can coat the back of a spoon)
- run it over a stiff to remove any lumpy particles. You will have a slimy smooth coconut jam. Keep in refrigerator for 3days or freeze for as long as you like. It will turn smelly quite if expose to heat to long as it contains coconut milk and eggs