Almost 14 years ago, I met this kind of milky jam when I was on a business trip in Kobe, Japan. A friend of mine took me to Igrekplus, a nice restaurant which also had a bakery and patisserie. Unfortunately, they are now closed...Milk jam was their speciality and it reminds me of my fun times in Kobe, Japan.No more online shop available to get that jam, so I made this similar jam!It goes good with toast, french toast, pancakes, milk, tea, and much more! This is definitely for the coconut lover!#heirloom

I tried making Kaya jam at home, but I failed when I made it in a pot since the mixture didn't come together. The ingredients and cooking steps are similar between Kaya jam and custard cream, so I thought it might work if I made basic custard cream first, then add coconut milk using a microwave.I used a large egg. I wrote down the amount of coconut milk as 50-100 ml, but the more you use, the stronger the coconut flavor becomes so adjust the amount to your liking. Drain the yogurt really well. If the yogurt isn't drained properly, the cream will be runny and watery. Recipe by Rurian

I created this bread to use up leftover kaya jam. In order to retain the fragrance of the coconut milk, I didn't use milk, eggs, or oil, and they turned out to be delicious.Just mix all the ingredients. Kaya jam easily blends into the batter, so you won't have any lumps. Adjust the steaming time according to your steamer. Since the sweetness of the kaya jam varies depending on the type, when you get to Step 3, taste, and adjust the sweetness. Recipe by Mitsuko nesan

i made to type of this cookie. this cheese one and the chocolate one. the different of cheese and chocolate only on cookie dough and topping. to make the chocolate dough you can add 1teaspoon cocoa powder in cookie dough and mix well. igrone step 5 to make it. after you bake it . you can give a finishing touch with chocolate. you can see how it looks like on my gallery. thankyou. love, nesya 💕

I bought a cheap can of coconut milk, so in order to use it up, I researched various recipes. The toast I used it relatively thinly sliced (10 or so slices from half a pullman loaf). I spread this kaya jam on them, then top with butter. The sweetness of the kaya jam and the saltiness of the butter improves the wonderful scent of coconut and makes it taste so delicious.Store the finished kaya jam in a glass jar sterilized by boiling. Store it in the refrigerator and it should keep for about 1 week. Recipe by marimarimarin

I made these for the filling for my pineapple tarts, but you can use it like normal jam for sandwiches or cakes. It's a simple recipe passed down in my family. The amount of sugar can be adjusted to your liking. The half ripe pineapples give the jam a slight sour taste, so if you prefer you can use ripe ones.

I used the appliance brand Ceraware's recipe for "Pineapple Confiture" as a reference.The recipe calls for vanilla beans, but I didn't use them this time. The clumps of fruit make this fresh and delicious. I think you could also mix the whole thing in a mixer and make the jam from puree. Yields about 450 ml of jam.I didn't use it this time, but the original recipe calls for vanilla beans. I believe if you add it you can enjoy yet another flavor of pineapple jam. Not only making pineapple jam, but also making and enjoying mousse and jelly from the scum, and pineapple juice from the leftovers in the pot is my original twist. I think you could also make strawberry mousse from the scum, but you should definitely try it and see! Making juice from the pot is superb as well. For 450 ml of jam. Recipe by Shirufi-

It's mango season in my garden I made jam it comes out very delicious and we enjoyed with bread .it is my innovation not go for the recipe.

My friend Makunouchi told me about inexpensive and convenient dried shiro-an powder, so I've been using it to make many kinds of an (bean paste). I tried making a milk-flavored paste with it, and it was delicious.If you reduce the paste too much and it become too stiff, add a little milk to loosen it up. If you prefer the paste to be sweeter, add more sugar to taste. If you prefer it to be less sweet, try reducing the condensed milk rather than the sugar. If you reduce the sugar the paste may become too stiff. Recipe by Pu-kosan

I love "Gomekochan's" banana jam, and I thought it would be the perfect match with a strawberry jam so I made this recipe!You can make this jam quickly, unlike normal strawberry jam where you have to leave it for a while.It will be very sweet if you use ripened bananas.It is very easy for the jam to scorch, so please stir while boiling it down. Recipe by Orihime mama

We received a lot of freshly picked lemons as a gift.The cooking time will vary depending on how strong the heat is, so adjust.By not simmering it for too long, you can preserve the fragrance and color of the lemons.If you leave the white pith, it will be bitter. Thinly peel off just the zest using a vegetable peeler.You don't have to parboil the zest - it will still be delicious. Recipe by Yukijirushi