The original Hainan srikaya jam is brown, but many also provide food coloring or pandanus so it is green. The brown color of Hainan srikaya jam comes from the sugar that has been processed into caramel before it is added to the mixture of eggs and coconut milk. Sometimes honey can also be used as a sugar substitute to make this srikaya jam.
To make this jam does not take a long time. Only about 1 hour, we can enjoy the creamy srikaya jam. If you have a little time, it would not hurt to try to make this peanut butter, and store it in order to be used for a practical bread-eating friend at breakfast.
Jam Srikaya is actually not made from srikaya fruit, but made of eggs, sugar and coconut milk. Jam srikaya is very popular in Singapore and Malaysia as 'rich'. This srikaya jam comes from Hainan province in China. It is sweet and dense with a touch of coconut and egg flavor. This jam is perfect smeared on baked bread using a little butter, which is a popular meal for breakfast in Singapore.
Materials needed
- 350 ml coconut milk (room temperature)
- 225 grams of sugar
- 3 eggs
- 2-3 pieces of pandan leaves, wash and tie
- 15 grams of butter (not mandatory)
How to make
- Combine coconut milk and 100 grams of sugar in a bowl. Beat using whisk until sugar dissolves. Add the eggs, then shake them again until they are flat.
- Put the remaining sugar into a small pan, heat over medium heat (the sugar grains will coagulate after a few minutes of cooking, and then become syrup and change color to brown). After the syrup turns brown (caramel), turn off the heat. Do not cook syrup for too long so it will not burn and taste bitter.
Insert the caramel syrup slowly into the dough of coconut milk and eggs while stirring using whisk. Do not worry if the syrup is slightly clothed when stirred. Continue stirring with whisk until the caramel blob is crushed. Remnants of caramel blobs will be crushed when the dough is cooked.
Heat the water in a saucepan as much as 1/3 of the pan's height, then heat over medium heat. Place the bowl of dough on the pan (the bottom of the bowl does not touch the water). Enter the pandan leaves that have been tied.
Cook the dough slowly. Stir occasionally on the bottom and side of the cake to keep it from sticking. Remove and remove pandan leaves when the leaves are pale. Continue to cook until the dough has thickened to the desired thickness, about 45 minutes to 1 hour. The ideal dough density is when the dough can cover the spoon thick, without dripping. Enter butter (not mandatory), and stir until well blended. Remove the bowl from the pan, cool to room temperature. Store in an airtight container and insert it into the refrigerator. This jam srikaya can be used for 1 to 2 weeks if stored and used properly.
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