SRIKAYA ( Coconut Egg Jam )

Good morning everybody! Serve Srikaya toast and a half boil eggs with a cup of white coffee on the breakfast set menu.

Srikaya ( coconut egg jam ) made from coconut milk, duck eggs, chicken eggs, aroma with Pandan leaves  and sweetened with sugar.

Usually spread Srikaya or coconut egg jam sparingly on steamed or toasted white bread with thick slabs of butter in between.

Ingredients :

• 4 eggs yolks
• 150 g sugar
• 200 ml  coconut milk
• 3 Pandan leaves
• 1 1/2 tablespoon corn starch + 1 1/2 tablespoon water

caramel :

• 75 g sugar

Method :

1. Crack the eggs into a big bowl. Follow by the coconut milk and sugar. Whisk  the mixture well. Filter the mixture with a strainer.
2. Transfer the egg mixture into a sauce pan ( non stick preferred ). Add the Pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minute. 
3. To thicken the Srikaya, add the corn starch mixture, stir to combine well. Please take note that lumps will form in the jam. 
4. In the meantime heat up the sugar in sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the Srikaya. stir to combine well. The color of the Srikaya should be golden brown, discard the Pandan leaves and transfer the Srikaya to a blender. Blend until it reaches a silky smooth consistency and with lumps. Transfer the Srikaya  to a jam bottle. You can keep it in the fridge for about a week.