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:
- 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.
- 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.
- 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)
- If mixture is lumpy, whisk it with an electric handheld beater in the pot, giving you a smooth texture.
- Let it cool and keep it in a air-tight container in the refrigerator.
- To serve: spread the pandan-egg jam on a slice of bread alone or with butter.
Source: www.cookingninja.com; Photo: Pei-Lin