Pair this sweet, sticky jam with pandesal, monay, suman, crackers, or even a banana for a yummy combo. But make sure you’re ready to stir, stir, stir!
Yield 5 to 5 1/2 cups
Prep Time 10 minutes
Cooking Time 2 1/2 to 3 hours
4 cups coconut milk
2/3 cup glucose
1/2 cup brown sugar
1 cup panutsa, crushed and chopped
1 Put coconut milk and glucose in a saucepan. Bring to a boil, mixing continuously.
2 Add brown sugar and panutsa when mixture boils. Reduce heat and stir until mixture becomes thick. Turn off heat and let cool.
3 When completely cooled, transfer into sterilized airtight jars.
Thickening tip Coco jam becomes thicker as it cools—be careful not to overcook it.
Photography by At Maculangan | Styling by Elaine P. Lim | Props from Rustan’s Department Store
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