Coconut Jam (Kaya)

In a small bowl, stir the cornstarch and water together into a smooth slurry and set aside.

Tie the pandan leaves into a knot so they release their fragrance and are easy to fish out later.

Crack the eggs into a large bowl.

Add the coconut milk and 120 g sugar to the eggs.

Whisk everything well by hand until fully incorporated and the sugar begins to dissolve.

Strain the mixture through a sieve into a non-stick saucepan to remove any lumps or stringy egg. A non-stick pan keeps the kaya from sticking or burning.

Add the knotted pandan leaves to the saucepan.

Cook on LOW heat, stirring continuously and never stepping away, for about 20 minutes. Constant stirring on low heat is the key to silky kaya and prevents the eggs from scrambling.

Stir in the cornstarch slurry to thicken the coconut jam. Don't worry if it looks a bit lumpy at this stage.

Turn off the heat and discard the pandan leaves.

In a separate saucepan, heat the 75 g sugar over medium-high heat until it melts and turns into a golden-brown caramel. For a lighter-colored kaya, use only 50 g.

Once the caramel is golden brown, remove it from the heat and pour it into the kaya, stirring well. The jam should turn a rich golden brown.

Transfer the kaya to a blender and blend until completely smooth and lump-free.

Spread on toast to make kaya toast. Once cooled, store leftovers in an airtight jar in the fridge for up to a week.