PANDAN JAM
Pandan Jam (Gluten Free)
Ingredients :
240ml Thai coconut milk
60ml Evaporated milk (unsweetened)
50ml Water
220 gram Sugar
5 Pandanus leaves – roughly chopped
2 Eggs
1/4 tsp Vanilla extract
1 pinch Salt
Method
– Put the chopped pandanus leaves and water into a large mixing bowl.
-Use your hand to squeeze the pandanus leaves until the water turns to a green juice in colour. It usually takes 10 minutes. Drain the leaves out.
– Crack the eggs in a large mixing bowl. Then add the pandanus juice, eggs, coconut milk, salt, sugar and vanilla extract into the same mixing bowl.
-Use a hand whisker to mix until all the ingredients are combined.
-Sieve the mixture to get rid of undesirable parts.
-Gently heat the mixture in a saucepan, whisk until it slightly thickens. Usually, it will take about 20 minutes.
-Slowly add the evaporated milk a little at a time while continuing to whisk the mixture and continue to heat and whisk the mixture for a further 10 minutes.
-Sieve the mixture once more. It will be quite thick. So use a spoon to press the thick mixture through the sieve. Then put the mixture in the saucepan and gently heat for a further 5-10 minutes.
-Remove from the heat and leave it to set for 5- 10minutes then serve on a warm soft white bun or spread Pandan jam on toast.
-Put the rest in a jar, leave it to cool. You can keep it in the fridge for up to a week.
Tips:
-Make sure you gently cook the mixture and never bring it to a boil.
-You can spread the Pandan jam cold but I prefer to eat it warm. Hence, I reheat it in the microwave for a few seconds before serving.
