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.