Caramel Kaya (Coconut Egg Jam)

My childhood favourite coconut jam for the breakfast. The price in here per jar is too expensive and the taste not too fragrant. Always heard from my aunt is hard to make this caramel kaya because you need to keep stirring when in progress. When I saw this recipe say double boiled method then I'm give a try. Lovely coconut jam with toast.

Adapted from : Nasi Lemak Lover

3 large eggs, lightly beaten 
250 gm caster sugar (I'm used 180 gm)
350 ml thick coconut milk (I'm used 400 ml because can't get fresh coconut just used the tin)
(500 ml water + grated coconut (from one large old coconut), keep the balance)
2 pieces pandan leaves, knotted

Method: 

1. Mix 80 gm sugar with coconut milk, use a hand whisk stir till sugar dissolved.
2. Add in egg, stir to combine well, set aside.
3. Add balance 100 gm sugar in a saucepan, cook over medium heat till became golden syrup.
4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd, don’t worry, continue stir until syrup dissolved in the mixture (Be careful when you pour the syrup, it will spill !) 
5. Sift the kaya mixture into another mixing bowl (stainless steel preferred), add in pandan leaves. 
6. Place mixing bowl over another pot of boiled water on low heat (double boil method), stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals). Discard pandan leaves once the leaf is cooked.
7. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.