This Kaya Jam Recipe is shared by my Godmother. She uses the traditional method to make the coconut jam. The jam is smooth and slightly translucent, very tasty and fragrant! 这个食谱是我契妈教的，她分享的配方是跟着传统方法做的 质地光滑，略带半透明.

Kaya jam is a sweet, sticky and fragrant spread made from coconut milk, sugar, and eggs infused with pandan leaves. It is very popular in Malaysia and Singapore. Best enjoyed on toast, crackers, or as a filling for pastries and cakes with a cup of milk tea.

Cooking tips:
1. The water level in the water bath should be at least the same level as the coconut egg mixture. 大锅里的水位至少要跟咖央混合物一样
2. Recommend to stir constantly to avoid scrambling the eggs and to get a smooth texture. You can still take breaks of a minute or so in between each stir. 通常建议不断搅拌，但是每一次搅拌后也可以休息一分钟左右
3. Also, to get a smooth kaya texture and avoid scrambling the eggs, use low heat and control the water temperature. The water should only release steam and not bubbling.要得到光滑的咖央醬，请使用小火以避免结块或炒鸡蛋。 水应该只释放蒸汽而不是冒泡。
4. After the mixture turns dark brown in colour, cover the mixture for 30 seconds in between stirring to thicken the jam. 混合物变成深棕色后，搅拌后就可以开始盖上盖子30秒. 搅拌后，再次盖上盖子30秒。重复搅拌又盖锅到混合物变浓.

Ingredients:
10 eggs, room temperature
300 ml coconut milk
600 grams sugar
5 pandan leaves

Caramel:
45 grams sugar

材料：
10个鸡蛋，室温
300 毫升椰奶
600克糖
5片香兰叶

焦糖：
45克糖

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