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.