Well, I'll Be Jammed . . .

Monday, January 25, 2010 68 comments

Not cocoa -- coconut! Rich, luscious coconut jam over a special 'skiver

I've got an itch.

[They've got creams for that, y'know . . .]

I mean a cognitive itch - "the mental equivalent of an itchy back", according to James Kellaris, a University of Cincinnati marketing professor who coined the term to explain the all-too-common condition of earworms, those annoying tunes that get stuck in your head.
"The only way to 'scratch' a cognitive itch is to rehearse the responsible tune mentally . . . The ensuing mental repetition may exacerbate the itch, such that the mental rehearsal becomes largely involuntary, and the individual feels trapped in a cycle or feedback loop."
(Kellaris, quoted in "Songs That Cause the Brain to Itch")
Dr. Kellaris is referring to music, but I seem to have caught an edible variant of this audible condition: a particular food that insinuated itself into my consciousness, mercilessly stung my appetite and trapped me in a whirlpool of web searches until I finally found the right recipe to soothe it.

Scratching at the Surface

It all began when Lori at Fake Food Free wrote about two favorite food discoveries from her recent travels through Southeast Asia: the intriguing, albeit visually alarming, Soup Tulang (bone marrow soup) and kaya, a delectable coconut jam popular in Malaysia and Singapore. The latter set off tingly feelings of familiarity, even though I've never before tasted it. Instead, it brought to mind Filipino coconut jam and sparked a question: what other versions of this deliciously rich spread might be out there? Before I knew it, a tickle of curiosity turned into a full-fledged spasm for answers.

From the start, it was clear that kaya, a sweet confection made of coconut milk, eggs, pandan extract and sugar, is the best known iteration of coconut jam on the Web, with several blog posts and food references popping up (see also this piece from Phyllis at meHungry, where I first read about it). The most popular preparation of the jam is by layering it with pieces of cool butter on toasted bread to make kaya toast; when served with a soft-boiled egg and a cup of coffee, it comprises what many consider to be Singapore's 'National Breakfast'. Rather than offer a diluted synthesis of the myriad recipes and facts already available about kaya, I encourage you to visit more learned sources, such as Aun Koh of Chubby Hubby and Robyn Eckhardt of EatingAsia, as well as this recent and raved-about recipe from StephCookie at Raspberri Cupcakes.

Despite kaya's near-monopoly of the search results, there were tantalizing hints about coconut jam in other regional cuisines from the South Pacific to the Caribbean. But 'tantalize' is just another word for 'tease': there were frustratingly few details about the origins, ingredients and cultural significance, if any, of these alternative confitures.


At the center of it all

Jams, Jams Everywhere . . .

The most obscure of them is siamu popo, a Samoan coconut caramel spread, for which I found a brief mention in a Food and Agriculture Organization (FAO) document. From this tidbit of data, subsequent online searches turned up only a literal translation (siamu = 'spread', popo = 'coconut'), references in Samoan-language websites (of which, regrettably, Google Translate is not yet capable), and a few remarks in cultural events newsletters alluding to the jam as a national foodstuff. Out of desperation, I tried a longshot keyword search for 'Samoa + coconut + caramel', which only yielded more information than necessary about a particular Girl Scout cookie. All in all, I came away with little else.

More promising was Caribbean coconut jam (which is a lot like calling kaya 'Asian coconut jam' - accurate in a non-informative way). Once again, there was little specific detail about the origins and significance of this condiment, but at least I found a recipe! Unlike kaya and, as you'll see later, Filipino coconut jam, the Caribbean version uses shredded coconut rather than just the cream or milk, and incorporates lime zest, cinnamon and nutmeg. I also came across Passion Culinaire, a French-language food blog that featured a recipe for gâteau de coco (coconut cake), which the author describes as "typique de la Martinique (typical of Martinique)" and uses a nearly identical recipe for the dulcet filling. Although this is hardly definitive proof for a specific place of origin for Caribbean coconut jam, perhaps it narrows the scope a bit.

Next was Egyptian coconut jam, which I learned is traditionally served during Passover and is associated with the cuisine of Syrian Jews of Sephardi origins (source: Wikipedia/Syrian Jews). In an article for The Independent (UK) a few years ago, food writer Claudia Roden, the Cairo-born author of The Book of Jewish Food, described her childhood memories of celebrating Pessah (as Passover is known in Egypt) and the many foods that held special connotations for the holiday, including "jams and preserves [made] with coconut, which evoked purity by its whiteness." Happily, she also shared a recipe for Egyptian coconut jam that is significantly different from the other spreads by its use of distinctly Middle Eastern flavors of floral essences and nuts.

**If you are familiar with and have more details about any of these jams (or know of another kind), please share! I'd love to learn more about them.**

A Jam by Any Other Name

As appealing as all these coconut jams are, the persistent tickle in my tummy was for the version nearest to my heart - the rich, dark spread of caramel-y consistency known by various names in the Philippines: matamis na bao (Tagalog for 'sweet coconut shell'), katiba (in Pangasinan), latik and the colloquial cocojam. Whereas kaya sweetens buttered toast and the Caribbean confection fills a layered cake, matamis na bao is at its luscious best as a topping for such native sticky-rice cakes as biko and suman. They also happen to be my all-time favorite Filipino desserts (and the main temptations at the Circles breakfast buffet during the holidays), so when Lori's post touched off a coconut jam craving, I went in search of a recipe.


Matamis na Bao: sweet stuff

Although cocojam had its fair share of search results, I was flabbergasted to find that nearly all of them referred to commercial products, even where the author made the accompanying rice cakes from scratch. I fared no better with my collection of Filipino cookbooks - not one had a recipe specifically for matamis na bao. Finally, finally, I found something: a simple 3-ingredient recipe that required only a bit of adaptation. My coconut jam itch was about to be scratched . . .

Fast forward to this very moment, when there's a lovely little jar of scrumptious matamis in my refrigerator. While it took a little time and a lot of stirring, the effort yielded the flavor and texture that I so fondly recalled. But while I've sated this particular craving, I'm starting to feel a slight prickling of the appetite again - the other jam recipes, it seems, are playing my song.

Matamis Na Bao
(adapted from this recipe)

Despite the lack of details about the different jams discussed here, it's undeniable that each is quite distinct from the other while still sharing the essence of coconut. For this reason, I chose to use the Tagalog term for coconut jam to distinguish its proud provenance, just as kaya in Malaysia and Singapore, and siamu popo in Samoa signify their origins. If anyone is aware of other names for Caribbean and Egyptian coconut jams, please let us know!



As mentioned, this recipe consists of just three ingredients; however, I was not readily familiar with two of them, necessitating substitutions that turned out much better than expected. The following briefly describes the original ingredients and my substitutes:

Fresh Coconut Milk
One version of the matamis na bao recipe begins with fresh coconuts and proceeds to instruct on scraping, soaking and squeezing the meat to produce fresh cream. Not gonna happen. There are plenty of excellent canned coconut milk products readily available, such as Aroy-D and Savoy; I used the brand Chaokoh after reading this convincing product review from Leela at SheSimmers.

Panutsa (Panocha)
In the Philippines, panutsa is a grade of muscovado sugar, one of the country's fastest-growing agricultural products, and is commonly found in cake or chunk forms. Similar products include panela from Colombia, jaggery in India, and rapadura in Brazil (source: Wikipedia/Panela). While dark brown sugar may be used in its place, the flavor is likely to be much sweeter and less complex than ideal. I opted for muscovado rocks that we brought home from our recent Philippine trip and I encourage you to look for muscovado or similar sugars at your local Asian and Latin markets before resorting to DBS.

Glucose
Calling a food by its chemical component is so unappetizing! In the US, glucose syrup is perhaps better known as corn syrup, while in the UK the preferred liquid sweetener is golden syrup (or treacle), made from sugar cane. My third, and winning, option was molasses, the dark, viscous by-product of sugar refining (ironically, it's added back to white sugar in small amounts to make 'brown sugar'). Specifically, I used blackstrap molasses, which contains many of the nutrients extracted during the refining of sugar cane, including iron, potassium and calcium. However, it is much less sweet than other syrups and is actually somewhat bitter, so I reduced by half the amount called for in the original recipe.

The result was a coconut jam of caramel-smooth texture, dark chocolate color and subtly complex flavor.

Equipment
Candy thermometer

Ingredients
2 1/2 cups coconut milk
1/4 cup blackstrap molasses
1 cup muscovado sugar

To make:
1. In a heavy sauce pan or pot, combine coconut milk and molasses over medium heat until it comes to a gentle boil;
2. Add muscovado sugar and stir well to dissolve into mixture. Continue cooking at a gentle boil, stirring constantly and reducing heat as necessary to keep from boiling over;
3. Cook mixture until it reaches 200°-220°F on candy thermometer ('jelly' stage) - approximately 1 hour of cooking time. The mixture will have reduced by at least half.
4. Remove from heat and let cool for a bit before transferring into a clean glass jar. Coconut jam should keep in the refrigerator for about 2 weeks.

For this recipe, the matamis will have a room-temperature consistency similar to soft fudge. For use as a sauce, spoon a desired amount into a microwaveable container, add milk or water by the teaspoon, and heat for 10-12 seconds until the right consistency is achieved.

Cocojam 'Skivers
(adapted from Cooks.com)

I can't leave well enough alone. Though matamis na bao can be used like kaya as a bread spread, it really shines when paired with glutinous rice cakes cooked in coconut milk. Too impatient to make those more involved recipes, I instead pulled out my aebleskiver pan, played around with a batter recipe and cooked up a tangled, Asian-Danish fusion pancake ball with the slightly chewy texture of a rice cake and a sweet center of coconut jam.



Ingredients
2 cups coconut milk
1 1/2 cups all-purpose flour
1/2 cup rice flour
2 eggs, separated
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons sugar
Vegetable oil
Matamis na bao or other coconut jam

To make:
1. Pre-heat aebleskiver or takoyaki pan over medium heat;
2. Separate the eggs and beat whites until stiff, then set aside;
3. Combine the remaining ingredients (including egg yolks) and mix until smooth. Fold in egg whites;
4. Add scant vegetable oil to pan and heat, then spoon batter into wells until just to the top;
5. Spoon small portions of coconut jam (about 1/4 teaspoon) onto batter before the first turn, then continue cooking 'skivers as usual;
6. Serve with a side of matamis na bao and freshly grated coconut.


68 comments:

  • Malou@IMPROMPTU said...

    All the research/info that you put in here is just amazing. You made me crave for something I am not really fond of. (That's how powerful this post is...)

    Growing up, whenever my father sees a jar of coconut jam (matamis na bao) it triggers him to remember his World War II experience... he would retell his war stories as if it just happened. According to him that's all they had in the boondocks and they would eat it with warm white rice.

    I love "latik" though... on top of a suman(sweet sticky rice),,,hmm yum!
    Great post, great post!

  • Juliana said...

    I never heard of coconut jam...would love to try it :-) The bao with the rice flour sounds and looks delicious, I love the texture of the rice flour...yummie!

  • Jenn said...

    Oh the comforts of home. How i miss it. even though I get easily get it here in LA, it just doesn't compare with it coming from the actual place. and you've just got me craving for some marrow soup now. My mom used to make it frequently when I was young. how I miss it terribly. I think I'm going to have to whip myself a nice batch of them very soon.

    Nicely done on the skivers!!! I seriously want to get myself on of those pans.

  • Lori said...

    I have to say I'm honored to have motivated such interesting research and writing, not to mention the delicious results! I got a good giggle when I read your title and I can just imagine how many Girl Scout Cookie search results you got!

    This is all fabulous info! I'm going to make kaya as soon as we run out of the few jars we brought back from SE Asia. I doubt I can go long without it! But now it looks like I have a new one to try. This sounds wonderful!

  • Trisha said...

    I remember when I was a kid I used to eat this straight out of the jar! It was the nutella of my childhood... and haven't had it for a long time! Thanks for all the muchly researched information not just of the Filipino coconut jam but of all the other different varieties!

  • Nikki said...

    Well... I came here by way of BurntLumpia's Tweet... and found something to make for my mom's birthday... siamu popo... she hasn't had it since I was a young'un... now, to go around town hunting for a 'skiver pan...

  • HoneyB said...

    lol, your so cute. your comment about creams for itches just got me to really chuckling! I've never seen this before but would love to try it!

  • Manggy said...

    You're studying again, right? Your thorough research in your posts never fails to amaze me. Makes me concerned for your studies, lol (just kidding). This used to be the only way I could enjoy coconut (blasphemy, I know). I'm not sure if I have seen a recipe; I must have at one point in my life! There should be a good index on the internet for Filipino recipes before they are lost to time. Thanks for doing this.

  • Trissa said...

    This has got to be the most thorough post I've ever read on coconut jam - or any jam for that matter! Great information here! Definitely our coconut spread can give kaya a run for its money!

  • ValleyWriter said...

    Wow! I am so impressed by the work and thought you put into this. My culinary itches are usually much less sophisticated - but you inspire me! And those 'skivers are to die for!

  • Phyllis said...

    Oh my, that closeup photo has me drooling!! Your coconut jam has such a gorgeous color and texture. And what a great idea putting it inside an aebleskiver!
    ps. thanks for the shout-out :)

  • Divina Pe said...

    Bravo. I've been wanting to do our very own coconut jam. I have no idea that they also exists in other countries other than Southeast Asia. Cocojam 'Skivers look wonderful and enticing. The texture reminds of our bibingka. Very information post, as always. :D

  • Tangled Noodle said...

    Although this coconut jam took a while to make, it was so worth it. Thanks for all your great comments!

    Chef E - Thank you so much for tweeting this! So glad you enjoyed it. 8-)

    Rebecca - Thanks! I love fruit jams but coconut beats them all.

    Malou - The connotations we form with food can be so incredible. I can see where matamis provided sustenance for your dad during such a difficult time but also understand if he doesn't any more of it.

    As for latik on top of suman, I could live on that stuff! 8-)

    Juliana - I was only familiar with the Filipino version so it was great to learn about all the varieties and how different each of them are. As for the rice flour pancake ball, I love the chewiness of it.

    Bob - It is indeed glorious! After a while, I was just eating it with a spoon.

    Jenn - Matamis na bao and bulalo soup were two foods that I didn't even realize I missed! Even though I can buy a jar of cocojam, it was more satsifying to make it myself. And you must get an aebleskiver pan - I'm only just getting started playing around with batter recipes and fillings! Imagine what you can do . . .

    Lori - As I mentioned in the post, I'd read about kaya first on Phyllis' site but your post just triggered something! And I'm not kidding about the number of hits to those darn Samoa cookies.

    I'm going to make kay, too, since I've never seen it here. In fact, I really do want to make all of these just to see how the compare with each other. Thanks so much for the inspiration!

    Doggybloggy - This post is your prescription for the cure!

    Trisha - Nutella! Love that comparison. I have to admit that after making the 'skivers, I ended up just eating it with a spoon! Thanks and I'm so happy you enjoyed the post. 8-)

    Marvin - Thank you so much! Making biko (or any malagkit dessert) is one of my goals but I thought I'd skip ahead to this. 8-)

    Nikki - Hi and thanks for commenting! I'd love to learn more about siamu popo - does this cocojam sound similar to it? I saw a photo at a website selling Samoan products and it looked very close. If you can share anything about it, I'd be so grateful!

    But in the meantime, happy 'skiver pan hunting!

    Honey B - Except for all the stirring, this coconut jam was so easy to make. I think you'd really enjoy it!

    Mark - If you do, please let me know how you like it! I didn't recognize 'cajeta' so had to rely on trusty Google. I can see how one can become addicted! Thank you so much for your comment!

  • Tangled Noodle said...

    Kenny - Thank you so much!

    Manggy - [LOL] You've got me all figured out: blogging has indeed interfered with my studies, although I somehow manage to eke out decent grades! I really couldn't believe how few recipes there were - my cookbooks (at least the English-language ones) either didn't have any matamis na bao recipes or had it cooked directly into the biko/malagkit. I was so happy to find something to work with and to add something to the record. Thank you so much for your kind comment!

    Trissa - Thank you! I want to try kaya but gotta show the love to the home jam! 8-D

    Angie - Trisha above called it 'nutella', too! Looks similar, tastes different but both are great. As far the 'skivers, the rice flour really gives it a wonderful texture.

    Kat - Thank you and I think Matt would love it, too. I'm definitely going to try it on my oatmeal next!

    ValleyWriter - Thank you so much! I do get a bit involved with my posts which is why I have a hard time posting more than once a week. I will enthusiastically encourage you and everyone to get an aebleskiver pan; talk about inspiration - every time I see it, I want to try a different filling!

    5 Star - I hope you do: the flavor is sweet but not cloying and the coconut flavor is distinct but not overpowering. So good all around! 8-)

    Phyllis - Thank you for the intro to kaya. Between you and Lori, I need to find some (so that when I try StephCookie's recipe, I know what it should taste like). With each batch, I'm starting to master my 'skiver pan . . .!

    Table Talk - This is the only type of coconut jam I've had but all the others sound so good, too! I'm going to turn into a coconut jam cheerleader. 8-)

    Kitchen Butterfly - Thank you so much! The jam and pancake balls did make a great combination.

    Gera - Thank you! So happy you enjoyed it! Are you aware of any kind of coconut jam in Uruguay or South America? Please let me know if there is.

    Duo Dishes - Since kaya owns toast, I wanted something different but I've never made the sticky rice desserts I love. Thank goodness for my 'skiver pan! 8-)

    Divina - Yes! A bibingka texture was what I was hoping for with the 'skivers but something that could be used in the pan, which is why I only replaced 1/4 of the wheat flour with rice. Are you familiar with any other recipes for cocojam/matamis na bao/katiba/latik, etc.?

    Stacy - Thank you! At first, it was frustrating to find so little about any of the coconut jams (other than kaya) but in the end, it was so worth it. I'm definitely going to keep myself supplied from now on! 8-)

  • Carolyn Jung said...

    Oh, I am definitely trying this next time I make ebleskivers. Coconut milk in the batter is genius! And I bet the rice flour makes them super crispy on the outside, too.

  • Leela said...

    Ha. This is very similar to what I've made for friends as a Christmas gift for the past 4-5 years, except I call it coconut dulce de leche.

    Coco jam on top of ebelskivers? This shall be the ruin of me. Who can stop at one of two? Seriously.

    Great and very educational post! Thanks for the anti-itch meditation.

  • Gera @ SweetsFoodsBlog said...

    @Tangled Noodle Here in Uruguay, there isn’t coconut, so less coconut jams.
    Coconut is more tropical. There are lots of yummy dishes with coconut (even with fish) at the North of Brazil where there is abundance of them. I bet that it'd be coconut jam there ;)

  • Manang said...

    Wow,
    That was a very good substitution of ingredients to make the matamis na bao. I would have closed the website right away after seeing glucose and panutsa, (I did not know what panutsa was until I read your description). I think I could have gotten glucose in a store here that sells organic stuff, but seeing your subs, why bother getting it? Right now, I have in my pantry all the ingredients. Funny when I saw the picture of your aebleskivers, I imagined right away some bibingka sort of mixture, with rice flour as main ingredient, so when I scanned your recipe for it, I was pleased to see rice flour!
    This is definitely a must-try!
    I also will probably try canning coconut jam for giveaways next Christmas. Thanks!

  • lisaiscooking said...

    Oh, I am so glad to learn of this! I can start satisfying caramel cravings with a new and different sauce. Great work tracking down the information and locating a recipe. Sounds delicious!

  • Daily Spud said...

    I want it all - the jam, the skivers - just send 'em my way!

    It also goes without saying that I am as tantalised as you are by the other jams you mentioned but, unfortunately, have no additional knowledge to contribute, the Irish not being known for their use of coconut :) Having said that, I've just been working on a porridge idea using coconut milk and I think that a spoon of your jam swirled in there would be top notch!

  • Aunt Else's Æbleskiver said...

    Wow! What a great idea to use coconut milk in the aebleskiver batter! I've been playing a lot with jazzing up the 'skiver batter. I've used green tea, beer, fruit juice. I will be trying coconut milk next Fantastic ideas as usual! Thanks!

  • Sippity Sup said...

    That cocnut one seems similar to a Thai fav of mine (that I cannot think of the name), which is yummy. I am sure this one is too. I saw that opening shot on FoodGawker. Very impressive! GREG

  • Gabriella said...

    Dear TangledNoodle, your post was soooo entertaining! First off I did not know there was a word for when songs get stuck in your head. Earworm huh? I have that free credit report.com song in my head from the preview on tv. Anyhow I know what you mean about having a cognitive itch when it comes to food. Your itch is worth it though, This coconut jam has me saying "Wild Thing", you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.
    Cheers, Gaby
    You can always visit me at http://ptsaldari.posterous.com.

  • Dee said...

    Coconut Jam, impressively mouth watering!! I cannot imagine how delicious this must be & abelskivers to boot! Wow, am checking the old abelskiver pan as I write this. Great post. You educate, entertain & keep me coming back for more. Bravo!

  • Erica said...

    I love coconut!!! That sounds absolutely delicious!That panocha sugar sounds interesting....looks like panela( A sugar cane product that we use in Colombia for our desserts and drinks)

  • zerrin said...

    I haven't been able to visit your blog and several others for months because of the hectic time at school. Sorry for that.
    Never heard of coconut jam, but sounds yummy. I still haven't seen aebleskiver pan here, I definitely want to have one. Cocojam skivers look so cute and knowing the jam inside makes them irresistible.

  • Tangled Noodle said...

    Thank you, cocojam lovers!

    Carolyn - You're absolutely right - they were much crispier on the outside! I only subbed 1/4 of the AP flour with rice flour since I wasn't sure how it would hold up. But even that amount, coupled with the coconut milk, really took this aebleskiver to another level (if I may say so myself). 8-)

    Leela - I didn't even think of 'dulce de leche' as a search term! Does this look similar to yours in ingredients/method? Please share!

    'Anti-itch meditation' LOL!! Ooooo - I wish I'd thought of that! 8-D

    Deb - Thank you! Either on top or inside, the cocojam was just the right amount of sweetness to the 'skivers. Next time, I'll dilute it with more milk and see how it goes on regular pancakes.

    Penny - Thanks! I want to make kaya next as it is so well-loved but the others are definitely on the to-do list.

    Gera - Ah, I still have a lot to learn about what produce grows where! Thanks for the tip about N Brazil - I'll ask some blog friends from there as well as check some cookbooks. More cocojam is good!

    Teanna - You DEFINITELY have to try this! 8-D

    Deeba - Thank you! I love jams of all kind, especially when they are used to fill cookies, pastries, etc. Can't wait to try more!

    Susan - Before I got mine, I pegged aebelskiver pans as something I'd use once and then put away. Now, it's rocketed to the top of my favorite cookware - I've even cooked eggs in them! Break yours out . . .!

    Sam - It's time-consuming but no more than making caramels so I hope you give it a try! 8-)

    Manang - Thank you so much! It means a lot coming from you as you are my first resource for Filipino recipes! Knowing that this is best with suman, bibingka/biko, etc. I wanted something similar but quickly-made. I'm planning to make my first bibingka soon!

    My mother-in-law showed me how to can this past fall, which I did with my first ever batch of applesauce (with apples from our own tree!). I'd love to be able to give these as gifts, too!

    Full-Time Housefly - Thank you so much! So happy you like it. 8-)

    Diva - [LOL] Thank you! I was hoping that would be the reaction, as opposed to 'Ewwww!' 8-)

    I've heard so much about treacle and wish I could find it here!

    Andrea - Definitely make the jam for hubs; it takes a bit of time but well worth it. As for aebleskivers, better get going! I'm completely addicted and the original recipe on which I based mine (click on Cooks.com link) is excellent, once you run out of mix!

  • Tangled Noodle said...

    Raquel - Thank you so much! You and Manang are my Filipino food inspirations for the way you make our native dishes while incorporating ingredients found here in the US!

    Lisa - Thank you! I say it was frustrating but it was also fun hop-skipping across the Web! Hope you give it a try. 8-)

    Gastroanthropologist - Aebleskivers and pottferjes are kissing cousins! And as far as the sweetness of this jam, it's actually not too bad (perhaps due to using blackstrap molasses rather than corn syrup). I was surprised by how deep the color became compared to kaya, which is a light golden color. But no complaints about the flavor!

    Rachel - Go forth and spread the jamminess! The globular global pancake is awesome - I urge you to get a 'skiver pan and join us on the dark side! 8-)

    Midge - I don't think I'll go back to the commercial stuff anymore! By adding the rice flour and coconut milk, I now have a quick way of making bibingka-like mini-cakes until I master making the real thing! 8-)

    Spud - The next time my mother-in-law comes to visit, I'm going to have her go over canning techniques again so that this cocojam can withstand a trans-Atlantic crossing! It may not be in time for your porridge and coconut milk but I can't wait to hear (and read!) how that goes. 8-)

    Aunt Else - I've seen your variations and want to try them out, too! Please let me know how you like using coconut milk - the flavor is there but not overpowering! 8-)

    Greg - Oh, if you recall what the Thai jam is called, please let me know! I only found information on a kaya-type recipe that came out more as a custard than a jam. Thanks so much!

    Gabriella - Thank you! Earworm is actually derived from the German 'Ohrwurm' - which means the same thing! 8-D Thanks for stopping by and I'm really enjoying the articles on your blog! I'll be visiting!

    Dee - Even I was surprised by how well the pairing turned out, especially with the rice flour 'skiver recipe. I'm so glad you enjoyed it - now, go and get that pan! 8-D

    lostpastremembered - I'm proud of my buns! 8-P Thanks so much!

    Erica - Yes, yes! I learned that panocha is basically panela so you will probably be able to make an even more authentic Filipino coconut jam than mine! 8-)

    Zerrin - Hello, dear friend! Please don't apologize - I was absent from your blog for quite some time, due to similar reasons, so I completely understand!

    This is the first time you've heard of coconut jam but now you've got four different kinds to try! 8-) I wish I could offer a substitute for the 'skiver pan but if your wonderful creativity and imagination come up with one, let us know!

  • Tuty said...

    Tangled Noodle:
    In Indonesia, we have sari kaya... similar to M'sian kaya. Eaten with sticky rice.

    Your coconut jam and coconut skivers are absolutely mouth watering. Definitely need to try these two.

  • Brenda said...

    I suffer from chronic itchy brain, like you no doubt. :) It's an annoying but generally good condition, I would venture to say. I want to try these skivers. Yum.

  • History of Greek Food said...

    Though coconut is not grown in Greece, shredded coconut is very popular in desserts and sticks made with coconut, syrup, chocolate or vanilla are sold by street vendors. And now... a coconut jam! It sounds delicious!
    And I love your Asian-European treat!

  • catty said...

    Hehehe I love your coconut obsession and that fresh coconut photo had be drooling. We should go to Thailand and drink some fresh coco juice together :)

  • Rebecca said...

    Both recipes look great- I was looking through a recipe site and came across a cake recipe that used "macapuno", which is a coconut preserve. I'm not sure what the difference between a jam and a preserve is, but thought you may be interested. I am planning on making this recipe, not sure when, as I love this stuff! Link to the recipe I mentioned: http://allrecipes.com/Recipe/Ube-Macapuno-Cake/Detail.aspx

 

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