into a mixing bowl and lightly mix with a whisk. Do not beat. Then add in the
Granulated Sugar (1 cup)
and continue to mix.
Next, add in the
Coconut Milk (1 cup)
and continue to lightly stir and mix till all the sugar has dissolved. Then using a sieve, strain the egg mixture into a bowl and set aside.
Prepare the caramel by setting the
Granulated Sugar (1/4 cup)
to caramel in a small pan and placing it on a stovetop. Using medium-low heat, allow the sugar to melt naturally. Do not stir. Let the sugar melt completely and turn into golden brown. Then, add in the
Water (2 Tbsp)
and just shake to dilute the caramel into a running mixture.
Remove from heat and pour into a heat-proof bowl.
Pour the egg mixture into a nonstick pan. Using low heat, start to cook the egg mixture and stir continuously until the whole mixture becomes thick. When you see some steam coming up, gradually add in the caramel and continue to stir nonstop till the mixture thickens further, is smooth, and is of thick pouring consistency.
Add in the
Pandan Leaves (3)
. Use a ladle to press on the pandan leaf and continue to stir for just another minute and we are done.
Remove the pandan knot and pour our ready-made kaya into a container. Let kaya jam cool down completely, then cover and transfer to chill in the refrigerator.