Have your weekend breakfast the South East Asian way with Pandan Coconut Jam Kaya This ultra creamy rich and smooth vibrant green condiment is traditionally slathered on a fluffy white toasted bread although we love it when paired with our freshly baked croissant so so good What you need Pandan leaves 4 to 5 Coconut milk 180 ml canned Eggs 4 Cane sugar 100g or coconut sugar Method 1 Place pandan leaves in a blender Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely 2 Pour the blended pandan infused coconut milk over a sieve and into a large bowl The pandan leaf pulp will remain be sure to press firmly with the back of a spoon to extract all the coconut milk Discard the pandan pulp 3 In a separate heat proof bowl beat together the eggs and sugar until frothy 4 Add in the pandan infused coconut milk to the eggs and sugar 5 Create a double boiler by pouring some water into a pot and heating it over low medium heat 6 When the water comes to a slight simmer place the bowl with the coconut milk and eggs over it and gently whisk for 10 15 minutes ensuring no water escapes from the bottom pot It s important to keep a low simmer or else the eggs can curdle quickly 7 Transfer the kaya into a clean jar and let cool Store in the refrigerator for up to 2 weeks Get all the ingredients for this recipe at a Foodhall near you or call us directly on 8095031111 for safe home delivery

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Have your weekend breakfast the South East Asian way, with Pandan-Coconut Jam (Kaya).

This ultra-creamy, rich and smooth vibrant green condiment is traditionally slathered on a fluffy white toasted bread, although we love it when paired with our freshly baked croissant — so, so good!

What you need:
• Pandan leaves - 4 to 5
• Coconut milk - 180 ml, canned
• Eggs - 4
• Cane sugar - 100g (or coconut sugar)

Method:
1. Place pandan leaves in a blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely
2. Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp
3. In a separate heat-proof bowl, beat together the eggs and sugar, until frothy
4. Add in the pandan-infused coconut milk to the eggs and sugar
5. Create a double-boiler by pouring some water into a pot and heating it over low-medium heat
6. When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly
7. Transfer the kaya into a clean jar and let cool. Store in the refrigerator for up to 2 weeks

Get all the ingredients for this recipe at a Foodhall near you, or call us directly on 8095031111 for safe home delivery.

#weekend #breakfast #southeastasia #kaya #jam #pandan #try #new #explore #croissant #coconut #delicious #brunch #friday #mumbai #delhi #bengaluru #foodhallindia

Have your weekend breakfast the South East Asian way, with Pandan-Coconut Jam (Kaya). This ultra-creamy, rich and smooth vibrant green condiment is traditionally slathered on a fluffy white toasted bread, although we love it when paired with our freshly baked croissant — so, so good! What you need: • Pandan leaves - 4 to 5 • Coconut milk - 180 ml, canned • Eggs - 4 • Cane sugar - 100g (or coconut sugar) Method: 1. Place pandan leaves in a blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely 2. Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp 3. In a separate heat-proof bowl, beat together the eggs and sugar, until frothy 4. Add in the pandan-infused coconut milk to the eggs and sugar 5. Create a double-boiler by pouring some water into a pot and heating it over low-medium heat 6. When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly 7. Transfer the kaya into a clean jar and let cool. Store in the refrigerator for up to 2 weeks Get all the ingredients for this recipe at a Foodhall near you, or call us directly on 8095031111 for safe home delivery. #weekend #breakfast #southeastasia #kaya #jam #pandan #try #new #explore #croissant #coconut #delicious #brunch #friday #mumbai #delhi #bengaluru #foodhallindia

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