Vegan Kaya - Coconut Jam

I brought back 2 bottles of Kaya when I went back home for the summer holidays. The kaya tasted so good that both bottles just vanished within 2 days. Lately Mav has been asking for bread and kaya. I kept putting it off and finally succumbed to his demands and decided to make some for him. Little did know that I would succeed in making kaya withouts eggs. That is right, a vegan kaya and it is so simple and it just takes less than 10 minutes to make.

Ingredients

1 can of coconut milk, 400g

1/2 cup of dark brown sugar

2 tablespoons of gula merah or gula melaka(similar to piloncillo sugar), optional. I used for extra taste and color

2 tablespoons of corn starch mixed with 1/4 cup of water

a few pandan leaves

a pinch of salt

Directions

1. Pour the can of coconut milk into a pan with the pandan leaves and heat in on medium low heat.

2. Add in the salt, brown sugar, gula merah or gula melaka, if using and mix with a whisk until the sugars dissolve.

2. Once the coconut milk starts to boil, add in the corn starch water a tablespoon at time and whisk it into the coconut milk until you get a thick but still runny jam. You might not have to use all the corn starch water. The coconut jam will thicken when it cools down.

3. Transfer the jam to a clean and dry jar and leave it to cool.

Note:

1. Mix the corn starch water well before adding it to the coconut milk since the corn starch will settle down.

2. The jam should not be too thick so add the corn starch water a tablespoon at a time and mix it well into jam before adding the next tablespoon.