- 8 egg yolks
- 1000 ml coconut milk (or freshly squeezed thick cream from 4 coconuts)
- 600 gr white sugar
- 15 pandan leaves (optional)
- All cooking utensils to be used need to be spotless clean and dry. Any drop of water will cause the jam to spoil prematurely.
- Whisk coconut milk, egg yolks and sugar slowly until all sugar dissolve.
- Strain the mixture into a new and clean container using a muslin cloth / very fine strainer. This will make sure no coarse foreign matter in the spread.
- The cooking process needs to be done in a double boiler. Pour the coconut milk mixture into the upper saucepan. Stir in the pandan leaves if used. Fill the lower pot with water and bring it to boil.
- Fit the upper pot on top of the lower pot with the boiling water.
- The coconut milk mixture is kept above the boiling water and heated only by steam. Make sure both pots are tight fitting to prevent steam from escaping.
- For the first hour, the mixture needs to be stirred constantly to avoid build up on the bottom of the pot.
- For the next two hours, the mixture needs to be stirred for five minutes every fifteen minutes and then covered. The cover of the pot has to be wrapped by a cotton napkin. This will make sure that the steam coming out of the mixture will not drop back into it in form of water mist.
- The more stiring done, the finer and glossier the jam is going to be.
- Remove from heat and transfer to sterilized jars. Cover only when cool.
- Store in refrigerator. Will last for one week.