CHILI KAYA TOAST JAM

Ingredients:

1-1/2	cups	coconut cream
5	pc	MAGNOLIA BROWN EGGS, use egg yolks only
1/2	cup	sugar
1	tsp	pandan flavoring
1	tsp	chili powder

Procedure:

Combine 1/4 cup coconut cream and egg yolks. Set aside.
In a sauce pan, heat sugar until melted for 3 minutes. Slowly add remaining coconut cream and stir until slightly thick for about 6 minutes.
Remove from heat, slowly add egg mixture while stirring continuously. Mix in pandan flavor and chilli. Cook until sauce thickens. Set aside and chill overnight.
Serve jam on toasted bread with butter.

Makes 8 servings. Yield: 1 cup/ 2 tablespoons per serving

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