Creamy Eggless Kaya Jam (Eggless Vegan Coconut Jam)

Step 1

Peel the sweet potato or pumpkin and cut into large chunks. Steam over high heat for 15-20 minutes or until fork-tender

Step 2

Put this in a blender along with the rest of the ingredients, except for pandan leaves. Blend into a smooth consistency. It will be quite thick at this point

Step 3

Pour this into a saucepan and add pandan leaves. Cook over medium-low heat and keep stirring until sugar melts. It will turn watery a bit when this happens. Don't worry and continue to stir until the mixture thickens slightly. Don't cook it until too thick because it will thicken further when you refrigerate. It should coat the back of your spatula but still a pourable thick consistency, about 8-10 minutes

Step 4

Remove from the heat. It may seem runny at first, but you will see when you put it in the fridge it will thicken considerably because the coconut milk will solidify and thicken it

Step 5

Transfer to a jar and let it cools down completely and then secure with a lid and store in the fridge for up to 2 weeks