Coconut Jam (Kaya Jam)

Crack the eggs into a large bowl.

Add the coconut milk and the 120 g of sugar to the eggs, then whisk well by hand until everything is fully combined.

Strain the mixture through a sieve into a non-stick saucepan (a non-stick pan keeps the kaya from sticking or burning).

Add the knotted pandan leaves to the saucepan.

Cook on low heat, stirring constantly for about 20 minutes. Keep the heat low and never stop stirring, or the eggs will curdle into scrambled egg.

Mix the cornstarch and water together, then stir the slurry into the jam to thicken it.

Turn off the heat and discard the pandan leaves. Don't worry if the jam looks a little lumpy at this stage.

In a separate saucepan, heat the 75 g of sugar over medium-high heat until it melts into a golden-brown caramel.

Pour the hot caramel into the kaya and stir well until it turns an even golden brown. (Use 50 g sugar instead if you prefer a lighter colour.)

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

Spread on toast to make kaya toast, or cool and store in an airtight jar in the fridge for up to a week.