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550 g (9-10 medium sized) eggs
500 g sugar
2-3 pandan (screwpine) leaves, washed
and knotted
600 ml thick coconut milk, from 3 grated
coconuts
50 g sugar, extra
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Method:
Beat the eggs and sugar together with a
hand whisk for about 10 minutes. Meanwhile, fill the base unit
of a double boiler with water and bring to a boil. Lower heat
and strain egg mixture into the top unit of the double boiler, add the
knotted pandan leaves and steam over the base unit, stirring all the
time until sugar has dissolved. Remove the top unit from the
heat and strain the thick coconut milk into the egg mixture. Mix
well. Return top unit to the base pot and double boil over
simmering water, stirring all the while with a long wooden spoon until
it reaches a smooth custard consistency, about 30 minutes. To
get a nice brown color, heat the extra sugar in a metal ladle directly
over flame until sugar melts. When the caramel browns, add it to
the egg mixture and stir well. Wrap the lid of the double boiler
with a clean cloth (to prevent steam from entering the custard when
steaming) and secure. Cover the pot with the lid and double boil
custard for 4-5 hours. Do not stir the jam during steaming.
Do top up the water in the base unit when level recedes. When
jam is cooked, discard pandan leaves and allow jam to cool before
storing in jars. Keeps well for a week at room temperature.
Refrigerate for a longer shelf life.
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