Creamy coconut and eggs jam (srikaya) is THE peanut butter of Southeast Asia. Coconut milk, eggs, and sugar are doubled boiled resulting in this incredible creamy spread that is very well-loved by many, especially spread on toasts. My kids love srikaya too.
I remember the image of this two little girls anxiously waiting to taste the coconut and eggs jam cooking inside a double-boiler. The lovely lady would grab two spoons and handed a big spoonful of the jam to each of the girl. The glow and the delight on their faces!! Those little girls are my sister and I and the lovely lady was my aunt. She made the best coconut and eggs jam or we call it srikaya in Indonesia. Named as such because of its rich and creamy nature.
Coconut and eggs jam/srikaya jam is my favorite spread ever. I never really appreciated it until after I’m far away from home and the only way to get a hold of srikaya jam was to get a store-bought one, which is never the same compare to the home-made one. You look at the ingredients list and immediately you got turned off and just walked away. So, I finally decided to make my own srikaya jam using my mom’s recipe (which was my great grandma’s recipe) few years ago and been making them often ever since. I was so glad I did because the moment I tasted it, the whole memory of my childhood flashed right in front of me.
Just make sure when you make this coconut and eggs jam, you DO have some time to spare because don’t expect to walk away and let the jam cooked or you will get curds of eggs. It’s not difficult to make, just need to be patient and lots of stirring.
COCONUT AND EGGS JAM/ SRIKAYA JAM (24 oz)
- 10 large eggs
- 300 gr coconut sugar/brown sugar/regular sugar
- 600 ml coconut cream (not coconut milk)
- 3 pandan leaves/screwpine leaves knotted
Prepare your double boiler by putting some water in the outer pot and lower the heat while waiting for your srikaya concoction to be mixed. I used my mom's traditional double boiler, with an outer and insert pot. If you don't have a double boiler, you can set it up as if you are going to melt a chocolate. A pot with water underneath and another heat proof bowl large enough to sit on top of that pot
Prepare your pandan leaves (if you use frozen, thawed it and then rinse and tie into one big knot). Set aside
Stir and mix eggs and sugar until sugar completely dissolves. I used a stand mixer with a flat beater and beat on speed 4 until sugar dissolves and mixture is smooth.Pour this into the insert of double boiler or a heat-proof glass bowl if you set up your own
If you are using canned coconut milk (which I did), shake the can well. Add the coconut milk into the egg mixture and stir gently to mix well
Strain the mixture by running it through a fine mesh sieve. This will catch some lumps from the egg yolks or whites to ensure you have smooth srikaya jam
Pour mixture back into the bowl and set it up on top of the pot with some water already gently simmering. From this point on, you pretty much have to stand in front of your stove and keep on stirring that mixture until it started to thicken (which take somewhere around 20-30 minutes). Be patient. It may seem to you that nothing is EVER going to happen and you will be so tempted to crank that heat up, but don’t! I’ve done so before and immediately I ended up with scrambled egg. Remember, our mission is to make a srikaya and not sweet scrambled eggs
Once it has started to thicken, you can feel it when you stir, continue to stir. Put in your pandan leaves you have knotted earlier. This was a little tip from my mom not to put in the pandan leaves earlier in the stage as the pandan leaves actually release its flavor best for the last 15 minutes of cooking. Continue to stir until it has really thickened up and when you spoon it up, it coats the spatula you use. It will thicken further when you cool it down. Turn off the heat. If your srikaya is not as smooth as you wish, you can pour it into a blender and process until smooth
Let it cool down a bit before transferring it into a jar or whatever container you will use for storage.
This will last for about a week in the refrigerator or probably maximum 2 weeks. They can be freeze and thawed in the refrigerator
The coconut sugar gives this srikaya its dark brown color. If you use regular sugar, the color will be yellow
Check out how to make Southeast Asian classic kaya butter toast with this coconut and eggs jam