I’ve been craving for bibingkang malagkit for awhile so yesterday afternoon, I decided to make a tray to enjoy as midday snack for the long weekend ahead. I was in the midst of thickening its topping on the stove when an epiphany struck me. While religiously stirring the coconut cream and brown sugar, I gingerly licked my spoon and realized the mixture tastes so much like minatamis na bao. Oh my good Jesus. Is this how coconut jam is made? I left my pot for a minute, did a quick Google search and sure enough, the ingredients and steps for minatamis na bao are the same as the kalamay topping! Stoked with this discovery, I set out to make a jar of my favorite breakfast spread from scratch. Oh yeah. Success.
Minatamis na Bao (coconut jam) is very easy to make. All you need are coconut cream, brown sugar and patience. Yes, patience, as it takes a good few hours of gentle simmer to bring the sweetened coconut milk to the desired soft ball stage. But don’t let this deter you. If you use a non-stick sauce pan and set your heat at the lowest setting, you won’t really need to man the stove other than a occasional stir here and there during the first initial hours. Trust me, nothing beats the joy of homemade coconut jam. Just look at this gooey, sticky, yummy goodness and imagine all that rich coconut decadence slathered on freshly-baked, hot pandesal. Ahhh. Bliss.
- 2 cups coconut cream
- 1 cup dark brown sugar
- In a non-stick sauce pan over medium heat, combine coconut cream and brown sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
- When mixture has come to a boil, promptly reduce heat to low and continue to cook, stirring frequently, until mixture darkens and thickens. To check for doneness, drop a teaspoonful into a bowl of cold water. If the mixture forms a soft ball in the cold water but flattens when removed, it is ready.
- Transfer jam into clean jars and seal completely.