How to Make Pandan (Screwpine) Jam

Bypinoyentre

Oct 14, 2010

how-to-make-pandam-jam Pandan is popular due to its varied uses.   It is a tropical erect green plant with fan-shaped sprays of long narrow bladelike leaves and woody aerial roots.  The leaves are used in Asian cooking to add a distinct aroma to rice, curry dishes and desserts and sweet beverages.

In this recipe, the versatility of Pandan was tested once again. Pandan was used in making jam to create a new variety of jam. This recipe of Pandan Jam was adapted from Su-yin’s recipe.  Making this jam at home requires hours of standing, stirring and watching over it on the stove, letting it cook slowly and thicken like a thick custard.  It is a good business to start right in your own house.

Ingredients:

  • 4 eggs
  • 100 g sugar
  • 120 g full cream milk (half-cream milk will do too)
  • 1½ – 2 tbsp custard powder
  • 1 tsp pandan essence or a few pandan leaves

Directions:

  1. Mix a bit of milk to the custard powder in a bowl – stir well to ensure there’s no lumps, then stir in the rest of the milk. Set aside.
  2. Whisk eggs, pandan extract and sugar in a pot until combined. Add the milk mixture to the egg while continue to stir until it blends together.
  3. Put pot on stove, continue whisk it over low heat until it begins to thickens and resemble a thick custard. (takes about 4-5 minutes)
  4. If mixture is lumpy, whisk it with an electric handheld beater in the pot, giving you a smooth texture.
  5. Let it cool and keep it in a air-tight container in the refrigerator.
  6. To serve: spread the pandan-egg jam on a slice of bread alone or with butter.

Source: www.cookingninja.com; Photo: Pei-Lin

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