Pandan Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency, a spring green color from pandan leaves and a light coconut aroma. The creamy jam has a salted caramel-like character and a lightly herbal quality that is utterly addictive. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Use Pandan Kaya like you would a custard or curd: Layer between cakes or cookies, use it as a filling for crepes, or smear on waffles with fruit instead of syrup. Try it as a base filling for baked tart shells topped with fruit, or mix with milk and cream and freeze in an ice cream maker.
Net Weight: 8 ounces
Ingredients: Coconut milk, eggs, cane sugar, pandan leaves, kosher salt