Srikaya Jam Recipe – Easy Kitchen Guide

By Dr. Leah Alexander | Published on October 10, 2023 | Last Updated on October 10, 2023

Srikaya jam is a well-known delicacy in Malaysia, Indonesia, and Singapore. This delicious egg-based jam has a creamy and rich texture with a hint of coconut and pandan flavor.

The name “srikaya” comes from the Indonesian words “sari,” meaning essence or extract, and “kaya,” which translates to rich or wealthy. Together, srikaya means a rich essence or extract. In Malaysia and Singapore, it is also known as “serikaya” which has the same meaning.

The history of srikaya jam can be traced back to Indonesia where it was traditionally made using just eggs, sugar, and coconut milk. Over time, variations of the process have emerged with different ingredients and cooking methods.

Let’s learn more about this delicious jam and how you can make it at home with this easy step-by-step guide.

What is Srikaya Jam?

Srikaya jam, also known as coconut jam or egg custard jam, is a sweet spread made from eggs, sugar, coconut milk, pandan leaves, and sometimes additional ingredients like corn starch.

It has a smooth and creamy texture with a golden brown color. The combination of eggs and coconut milk gives this jam a unique flavor that is loved by many. The addition of pandan leaves adds a subtle but distinct aroma to the jam.

Why You’ll Love This Srikaya Jam?

Srikaya jam is not only delicious, but it also has several health benefits. Eggs are a good source of protein and essential vitamins and minerals.

Coconut milk contains healthy fats and can help improve heart health. Pandan leaves have anti-inflammatory properties and can also aid in digestion.

Another reason to love srikaya jam is that it is cost-effective to make at home. With just a few simple ingredients, you can whip up a batch of this delicious spread without breaking the bank.

So why not skip the store-bought versions and try making your own srikaya jam at home? It’s easy, affordable, and healthier too! So go ahead and give it a try to experience the rich flavors of this Southeast Asian delicacy.

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Ingredients 

• Eggs: The main ingredient in srikaya jam is eggs. It’s important to use fresh, large eggs for the best results.
• Sugar: To add sweetness to the jam, we use sugar. You can adjust the amount of sugar according to your taste preference.
• Coconut Cream: This gives the jam a rich and creamy texture.
• Coconut Milk: This adds a subtle coconut flavor to the jam.
• Pandan Leaves: These leaves are commonly used in Southeast Asian cuisine and add a unique aroma to the jam.
• Corn Starch: This ingredient helps thicken the jam and give it a smooth consistency.
• Water: A small amount of water is added to help dissolve the cornstarch and make a slurry.

Directions 

Step 1

Preparing the Pandan Leaves

• Wash and clean 6 pandan leaves.
• Tie a knot in each leaf to release its flavor.

Step 2

Making the Caramel

• In a pot, add 1/2 cup of sugar and cook on medium heat.
• Stir occasionally until the sugar turns into a golden-brown caramel.

Step 3

Mixing Ingredients

• Add 1 cup of coconut cream to the caramel and stir until well combined.
• Slowly pour in 1 1/2 cups of coconut milk while continuously stirring.
• Add in the pandan leaves and let it simmer for a few minutes.

Step 4

Preparing the Slurry

• In a small bowl, mix 3 tablespoons of cornstarch with 1/3 cup of water until it forms a smooth slurry.

Step 5

Adding Eggs and Slurry

• Beat 9-10 eggs in a separate bowl.
• Slowly pour in the beaten eggs while stirring continuously to prevent curdling.
• While stirring, add the cornstarch slurry to thicken the jam.

Step 6

Simmering and Final Touches

• Let the mixture simmer on low heat for about 20 minutes, stirring occasionally.
• After 20 minutes, remove from heat and let it cool down for a few minutes before transferring it into containers.
• Let it cool completely before storing it in the refrigerator.

Notes 

• Use fresh eggs for the best results.
• Make sure to continuously stir while adding in the beaten eggs and slurry to prevent curdling.
• Let the jam simmer on low heat to ensure a smooth and thick consistency.
• Remove the pandan leaves before transferring the jam into containers.

Storage Tips 

To ensure the freshness and quality of your srikaya jam, it’s important to store it properly. Once you have made your jam, let it cool completely before transferring it into clean, airtight containers.

Store the jam in the refrigerator for up to 2 weeks. It can also be frozen for longer storage but make sure to thaw it in the refrigerator before consuming. It’s best to consume the jam within 2 weeks for optimal taste and texture.

Nutrition Information 

Serving Suggestions 

Here are some delicious ways to enjoy your homemade Srikaya jam:

• Use it as a filling for pastries such as mooncakes and tarts.
• Add a spoonful on top of ice cream for an extra sweet treat.
• Mix it with warm milk for a creamy and flavorful drink.
• Use it as a dip for fresh fruits like apples or bananas.
• Spread it on toast, pancakes, or waffles for a delicious breakfast.
• Use it as a topping for yogurt or oatmeal for a tasty and nutritious snack.

What other substitute can I use in Srikaya Jam? 

• If you are allergic to eggs or prefer not to use them, you can substitute them with tofu. Simply blend 9-10 ounces of silken tofu with the other ingredients and follow the same steps.
• If you cannot find pandan leaves, you can substitute them with vanilla extract or powder.
• If you don’t have coconut cream, you can use more coconut milk instead. However, be aware that this may result in a slightly less creamy texture.

Srikaya Jam Recipe

Srikaya jam is a well-known delicacy in Malaysia, Indonesia, and Singapore. This delicious egg-based jam has a creamy and rich texture with a hint of coconut and pandan flavor.

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Author: Dr. Leah Alexander

Course: Condiment

Cuisine: Indonesian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 20

Calories: 74kcal

Equipment

• bowl
• pot
• Saucepan

Ingredients

• 1 1/2 cup coconut milk
• 3 tbsp water
• 3 tbsp cornstarch
• 9-10 large eggs
• 100 g sugar
• 1 cup coconut cream
• 6 pandan leaves

Instructions

• Begin by washing and cleaning 6 pandan leaves, ensuring they are free from any dirt or debris. Tie a knot in each leaf to help release its aromatic flavor during cooking.
• In a medium-sized pot over medium heat, add the sugar and allow it to cook until it transforms into a golden brown caramel. Stir occasionally to prevent burning.
• Next, add in coconut cream and stir well with the caramel until fully combined. Slowly pour in coconut milk, while constantly stirring. Drop in the prepared pandan leaves to infuse their unique aroma into the jam and allow it to simmer for a few minutes.
• In a separate small bowl, combine the cornstarch with water to create a smooth slurry. This will help thicken the jam later on.
• Beat the eggs in a separate bowl and slowly pour them into the pot while continuously stirring to prevent curdling. While stirring, gradually add in the cornstarch slurry until the jam reaches a desired thickness.
• Let the mixture simmer on low heat for approximately 20 minutes, stirring occasionally. Once done, remove it from heat and allow it to cool down for a few minutes before transferring it into containers.

Notes

• Use fresh eggs for the best results.
• Make sure to continuously stir while adding in the beaten eggs and slurry to prevent curdling.
• Let the jam simmer on low heat to ensure a smooth and thick consistency.
• Remove the pandan leaves before transferring the jam into containers.

Keyword: Srikaya Jam Recipe

FAQs

Conclusion

Thank you for reading and we hope you give this homemade srikaya jam a try! It’s a delicious and healthy spread that can be enjoyed in many ways.

Please share this article with your friends and family so they can also experience the joy of making their own srikaya jam at home. You can also leave a comment in the comments section if you have any questions or feedback.

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Author Profile

Dr. Leah Alexander

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.