Selai Srikaya Pandan (Pandan Kaya Jam/Pandan, Coconut & Egg Spread)
Pandan Kaya Jam is a delicious creamy jam made from a base of coconut milk, eggs, sugar & flavored with pandan leaves, which also gives it a nice green color This aromatic jam is widely eaten as a spread over toasted bread, buns or as bread filling & topping.
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
500 ml Santan kental, 150 ml Air, 320 gr Gula
2 sm Susu kental manis, ¼ st Vanili, ½ tsp Garam
5 Pandan-potong2, 3 Telur besar-kocok lepas
ekstrak Pandan (opsional)
Cara membuat
Blender daun pandan & air hingga halus. Saring & tampung sarinya, sisihkan.
Campur santan, garam, gula & vanili. Masak campuran santan dipanci berdasar tebal dengan api sedang-besar sambil diaduk hingga gula larut. Tuangi sari pandan, didihkan sambil diaduk. Bila ingin warna lebih hijau, tambahkan sedikit ekstak pandan. Setelah mendidih matikan api.
Secara bertahap, tuang 1 sendok sayur santan panas ke dalam telur sambil dikocok terus2an dengan whisk selagi menuangkannya agar telur tak menggumpal. Secara bertahap, tambahi 2-3 sendok sayur santan lagi sambil terus dikocok hingga semua tercampur rata & hilang busanya.
Tuang masuk campuran telur perlahan2 ke dalam panci sambil terus diaduk. Setelah tercampur, nyalakan api sedang-kecil. Masak sambil terus diaduk searah untuk mencegahnya hangus hingga cairan meletup2 & mulai mengental. Matikan api, masukkan susu kental manis lalu aduk lagi adonan hingga kental & uapnya hilang. Saring masuk selai ke mangkuk. Biarkan hingga dingin sempurna. Selai akan menjadi lebih kental setelah dingin. Masukkan selai ke dalam wadah kedap udara & tutup. Selai dapat disimpan selama 1 minggu di suhu ruang & hingga 1-2 bulan bila disimpan di kulkas. Untuk ± 960 gr selai.
Ingredients
500 ml Coconut cream, 320 gr Sugar, 150 ml Water
5 Pandan leaves-sliced, Pandan extract (optional)
2 tbsp Condensed milk, ¼ tsp Vanilla extract
3 large Eggs-beaten, ½ tsp Salt
Instructions
Put Pandan leaves & water in an electric blender. Pulse to grind the pandan finely. Strain it into a small bowl & set it aside.
Combine coconut cream, salt, sugar & vanilla. Cook the mixture in a thick bottom sauce pan over medium-high heat until the sugar dissolved; stir occasionally. Pour in the pandan water; stir it continuously & bring it to a boil. You could add in a little bit pandan extract if you want to have a brighter green color. After it boiled, turn off the heat.
Gradually add 1 laddle of the hot mixture into the egg. Using a whisk, keep on stirring the egg while you‘re pouring it to prevent the egg from curdling. Gradually add in 2-3 ladle of the mixture & keep stirring until it combine well with the eggs & the froath disappears.
Slowly pour the egg mixture into the pot; keep on stirring until it combined well. Turn on the heat over medium-low. Cook & continue stirring it in one direction (to prevent from burning on the bottom) until the liquid thickened. Turn off the heat & add in condensed milk. Stir mixture until it‘s thicker & the vapor evaporate. Strain the jam into a big bowl; dicard the pandan leaves. Leave it until completely cool. The jam will thicken upon cooling. Transfer the jam into jam bottles & cover. You can keep the jam for 1 week in room temperature, until 1-2 months in the fridge. You will get ~ 960 gr of jam.