This is like the national jam of Malaysia, in Malay language, we call it “Kaya”. Made from coconut milk, egg and fragrant with pandan leaves, this jam is usually spread on toast along with margarine or butter. The sweetness from kaya and the slightly salty butter/margarine will tingle your tongue. It is best eat along with fresh brewed black coffee. That’s a standard breakfast of Malaysian.
Today I am making a crumbly tart and the filling will of course be coconut jam. And I also toasted a bit of desiccated coconut to be sprinkled on top. Simple but the coconut jam does take a lot of effort to make. Constant stirring makes you bound next to the stove. The end result is great.
Silky coconut jam sits in the tart shell and sprinkles with some toasted desiccated coconut. Today is a tropical day. When you bite in, the caramelised coconut jam combines with the crumbly tart will just pop your mind. One is never, I say again, never enough.
You might find coconut jam (kaya jam) in some Asian groceries. I have tried buying coconut jam off the shelf here in Sydney but they are not what I am looking for. Making it myself, although tiring, the end result is quite satisfying.
This tart can be kept in room temperature for up to 1 day. In the fridge for 3 days. The coconut jam can be kept in a jar with closed lid for up to 2 weeks.
Coconut Jam Tart (makes 8-10 mini tarts)
Adapted from David Lebovitz’s recipe.
- 55g of all purpose flour
- 45g of unsalted cultured butter
- 1 ½ tablespoon of water
- ½ tablespoon of vegetable oil
- ½ tablespoon of sugar
- A pinch of salt
- Preheat the oven at 180 degree Celcius.
- Combine butter, water, oil, sugar and salt in a sauce pot.
- Heat up until the butter mixture starts to bubble.
- Add flour to the butter mixture and combine until it forms a dough.
- Let cool before you work on the dough. Pinch a small ball of dough and press onto the tart tins.
- Bake in the oven until golden brown. About 15-20 minutes.
- Once baked, remove the tart shell from the tart tins and let cool.
- 75g + 150g of castor sugar
- 2 tablespoon of water
- 200ml of coconut milk
- 3 eggs (room temperature), beaten
- A pinch of salt
- 2 pandan leaves, knotted
- The first step is to make caramel to color the coconut jam. I like my coconut jam to be dark brown color. First, place 75g of sugar in a sauce pot. In low heat, let it cook until caramelized. Do not stir the sugar or else it will crystallised. Yes, it happened to me a lot of times. So, keep the temptations of stirring.
- When you start seeing the side of the sugar in the sauce pan starts turning to light gold liquid, again hold on until you see 50% of the sugar turns to liquid.
- Take a heatproof spatula, lightly brush the liquified sugar from the side to the center. Move gently until you see all sugar dissolve and the liquid starts turning brown quickly.
- When you see both liquid turning to golden brown and smoke starts to come out, remove immediately from the heat. Don’t overcook the sugar as it will turn into bitter caramel. So, your caramel is almost ready.
- Now, wait for the caramel to cool down a bit, put in the 2 tablespoon of water. Be careful that when you pour the water, the caramel will seize and take precautionary steps to protect yourself.
- Place the sauce pot back to the stove top and mix the water and caramel until the water is well combined with the caramel. Let the caramel cool down.
- In a bowl, combine sugar, beaten eggs, salt and coconut milk. Whisk until sugar is dissolve.
- Using the bain marie method (sit a bowl/heatproof container on top of simmering water), pour the caramel into the pot. (Note: this pot I am using is a ceramic pot used for Chinese to make double-boiled soup and I thought why not I make use of this)
- Add in coconut milk and egg mixture to the caramel. Stir and mix well. Please make sure your caramel is not hot because when you pour in the coconut milk and egg mixture, if the caramel is too hot, it will cook and coagulate the egg and form many small bits and pieces of eggs in your jam. I bet you don’t want to see that.
- Add in the knotted pandan leaves. In low heat, cook the mixture for about 1 hour by stirring with interval of 5 minutes until the mixture is thicken. Your coconut jam is ready.
- You can toast some fine desiccated coconut as garnish.
- Spoon the coconut jam on the tart shell and garnish with toasted desiccated coconut.