Step 1: Prepare Pandan Leaves:Wash the pandan leaves thoroughly and tie them into a knot. This helps release their aromatic flavor.

Step 2: Mix Cornstarch and Water:In a small bowl, combine the cornstarch with the filtered water. Stir until the cornstarch dissolves completely. Set it aside.

Step 3: Beat Eggs and Sugar:In a mixing bowl, whisk together the eggs and organic cane sugar until they are well combined and slightly frothy.

Step 4: Heat Coconut Milk:Pour the organic coconut milk into a saucepan and add the knotted pandan leaves.

Warm the coconut milk over medium heat, stirring occasionally, until it’s just about to simmer. Avoid boiling.

Step 5: Combine Ingredients:Once the coconut milk is heated, slowly pour the egg-sugar mixture into the saucepan while continuously whisking to prevent the eggs from scrambling. Add the cornstarch-water mixture into the saucepan while stirring gently.

Step 6: Cook the Mixture: Reduce the heat to low and continue stirring the mixture constantly, ensuring it doesn’t stick to the bottom of the pan. Cook until the mixture thickens to a jam-like consistency. This might take around 10-15 minutes.

Step 7: Add Coconut Cream: When the mixture has thickened, remove the pandan leaves. Stir in the premium coconut cream and cook for an additional 2-3 minutes, ensuring it’s well incorporated.

Step 8: Cool and Store: Once done, turn off the heat and let the Srikaya Jam cool down to room temperature. Transfer the jam to clean, sterilized jars and store them in the refrigerator. It will further thicken as it cools.