Yes jam, that’s what Malaysians and Singaporeans call this sweet-creamy custard. Maybe that’s because they keep a jar of this on hand like westerns keep fruit jams, to spread on toast or fill a pastry. A classic use is making Kaya toast, where the jam is spread on grilled bread, sandwiched with slabs of butter, and eaten with poached eggs. Ice cream also revels in luscious spoonfuls of this pale golden coconut spread.
© 2008 Robert Danhi. All rights reserved.