Pandan Jam (Gluten Free)
240 ml Thai coconut milk
60 ml Evaporated milk (unsweetened)
220 gram Sugar
5 Pandanus leaf-roughly chopped
1/4 tsp Vanilla extract
1 pinches Salt
– Put the chopped pandanus leaves and water into the large mixing bowl.
-Use your hand to squeeze the pandanus leaves until the water turn to green juice in colour. It usually takes 10 minutes. Drain the leaves out.
– Crack the eggs in the large mixing bowl. Then add the pandanus juice, eggs, coconut milk, sugar and vanilla extract into the same mixing bowl.
-Use the hand whisker to mix until all ingredients combined.
-Sieve the mixture to get rid of undesirable particles.
-Gently heat the mixture in the saucepan, whisk until it becomes slightly thickened. Usually, it will take about 20 minutes.
-Slowly add the evaporated milk a little at a time while continuing to whisk the mixture. And continue to heat and whisk the mixture for further 10 minutes.
-Sieve the mixture once more. It will be quite thick. So use the spoon to press the thick mixture through the sieve. Then put the mixture in the saucepan and gently heat for further 5-10 minutes.
-Remove from the heat and leave it to set for 5- 10minutes then serve with the warm soft white bun or spread Pandan jam on the toast.
-Put the rest in the jar, leave it to cool. You keep it in the fridge up for a week.
-Make sure you gently cooked the mixture and never bring it to boil.
-You can spread the cold Pandan jam but I prefer to eat it warm. Hence, I reheat it in the microwave for a few seconds before serve.