In the tasty egg recipes, coconut egg jam is one of the inspired recipes. It may start your new day with the sweetness, richness and fragrance. Coconut egg jam is the simple jam but it gives you the wonderful energy with the nutritive and fast breakfast.
In the list of tasty egg recipes, coconut egg jam is well known as one of the most important elements in the famous breakfast called kaya toast in Singapore. It is also a popular recipe in Malaysia. And then it has become a new taste for experience to all people who love the great combination of egg and coconut. In Singapore or Malaysia, people love to have kaya toast together a cup of teh tarik ( a type of sweet tea with milk) in the morning. In other places, coconut egg jam is considered the taste for exploring or nice recipe from egg and coconut to save the time for breakfast or brunch time.
The interesting thing related to the tasty egg recipes such as coconut egg jam is that it is same in someway with orange jam or strawberry jam. You may cook it if you have your free time and then keep it in the refrigerator for using gradually. The time for cooking coconut egg jam is not so long. The ingredients are not complicated. The recipe does not make you to break out the diet plan if you use it in the balance.
Prepared and cooked time: 25-30 min
Keep in the refrigerator a week, the best flavor in three days.
Prepared for breakfast with coconut egg jam: 7 min
Ingredients
For Coconut egg jam:
- 200 gr fresh coconut milk (canned coconut milk is possible)
- 2-3 pandan leaves (optional, vanilla extract is possible to be replaced)
- 40 gr brown sugar
- 40 gr white sugar
- A pinch of salt
- 3 egg yolks
For bread
- 2-3 slices of white bread, diagonally cut each slice.
Directions
For coconut egg jam:
- Beat up the egg yolks
- Heat your pot or pan on the glove, pour the coconut milk into the pan.
- Pour sugar and salt into the pan, stir them.
- Put the pandan leaves into the pan too
- When the coconut milk boiling, you pour it slowly into the beaten egg yolks and stir them together in the same time.
- Pour the mixture again into the pan and cook in the low heat till the time it turns to be thick. Turn off your oven and wait the jam to be warm.
- Spoon the jam into the can or bowl, cover it by the cling wrap and keep it in the refrigerator
For bread:
- Toasting the bread. You may use the toaster or pan. In the case that you use the pan, heat the pan and put the slices of white bread for minute. Turn them and wait for a minute. Take them out of the pan.
- Spread the tasty egg recipe like coconut egg jam on the slice of bread, then you have a great sandwich with coconut egg jam.
Tips
- For the comfort, you may use the canned coconut jam because it saves your time. Beside, with canned coconut jam, you can cook the coconut egg jam anytime when you love to do. One more good points of the canned coconut milk is that the jam is easy to be thick and smooth.
- The pandan leaves make the jam to be aromatic without the strong egg flavor. However, the pandan leaves are not forced to be used. You don’t worry so much about them if your coconut egg jam be done without pandan leaves. The jam is so nice too. You may use vanilla extract added into the jam but should not add too much.
- You can change the volume of sugar as your taste, It is not forced to have 80 gr in total as in the recipe. With 40 gr sugar for each type, you jam is sweet. You may reduce the sugar if you want.
- You can keep the jam in the refrigerator for a week. However the best flavor of it is in three days.
Do you want to change your breakfast? Cook the coconut egg jam now and you may start your new day tomorrow with one of the great taste from egg and coconut that is same with kaya toast from Singapore.
