Coco Jam is a popular jam in South East Asia usually made out of coconut milk and sugar. In Philippines it is called coco jam, “matamis na bao” or “pulut”, In Malaysia and Singapore they call it “kaya” or “seri kaya” and in Thailand they call it “sangkhaya”. The recipe from different countries are nearly the same except that the Malaysian and Singaporean version uses chicken eggs as well.
This jam is usally served with rice cakes, eaten on its own and even used as a bread spread. A simple jam to make but definitely has that exotic South East Asian taste.
400g Palm Sugar
1 large can coconut milk
2 pandan leaves, roughly tied together
- Using a sauce pan add all the ingredients.
- Melt the palm sugar using low heat, once totally melted bring the heat to medium and bring to a boil while continously stirring.
- Once boiling, bring the heat to medium-low, stir constantly until the sauce thickens. Once it achieved a maple syrup like consitency then you can turn the heat off and remove the pandan leaves, dont worry if its still runny as it will be thicker once its cools down.
- Place on a covered glass container and store in fridge.
i love coconut – i will try the jam. do you like honey?
I do love honey!
The great thing about palm sugar is its lower glycemic index and versatility. I have begun using it in as much of my baking as possible, though not in cookies yet. The consistency looks like it could be used as a simple finishing “sauce” for any number of things to add a little sweetness. Nice!
Oh man, I’d have to go to a specialty store- but this looks incredible! Great photo too!
Love this on my toasted wheat bread!! 😀
home-made kaya tastes the best!!! <3 your blog
a home made coco jam is delicious as spread on breads ..