Vegan Pandan Kaya (Malaysian Coconut Jam)
Malaysia's beloved breakfast spread. This vegan version of pandan kaya made with tofu is just as creamy, rich and fragrant.
Ingredients
- 300 g organic soft tofu
- 120 ml coconut milk
- 20 g pandan leaves
- 50 g gula melaka (coconut palm sugar)
- 30 g white sugar
- ½ tsp black salt
Instructions
- Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.
- To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).
- Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.
- Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.
- Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.
Notes
- Use organic soft (or silken) tofu, as I find that it doesn't have such a strong tofu taste.
- Black salt gives the vegan kaya a slight eggy taste, but you can substitute for normal salt.
Tried this recipe?Let us know how it was!