Creamy Coconut and Pandan Jam from Southeast Asian Flavors: Adventures in Cooking the Foods of Thail
Yes jam, that’s what Malaysians and Singaporeans call this sweet-creamy custard. Maybe that’s because they keep a jar of this on hand like westerns keep fruit jams, to spread on toast or fill a...
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Ingredients
- 1 cup Coconut milk
- 8 ea pandan leaves, tied into a knot and bruised
- 1 cup Granulated sugar
- 3 lg. Eggs
- 3 Egg yolks
- pinch Kosher salt
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