Arsenic and Adobo (Tita Rosie's Kitchen Mystery, #1)

by Mia P. Manansala

Lola Flor’s Minatamis na Bao (Coconut Jam) This rich coconut caramel spread is one of Lola Flor’s specialties. It’s traditionally served with pandesal (Filipino soft bread rolls) and kakanin (Filipino sweet glutinous rice cakes) but it’s delicious in many other applications (Lila once used it to fill a layer cake!). A great way to jazz up breakfast and tea time. YIELD: ABOUT 1 CUP Ingredients 1 can coconut milk (13.5 fl oz) ⅔ cup of dark brown sugar* 2 pandan leaves, tied in a bow, or 1 tsp pandan extract (optional) Put all the ingredients in a thick-bottomed medium saucepan and bring to a boil. Once boiling, lower to a simmer and stir the contents until the sugar dissolves. Using a rubber spatula, stir the jam until it thickens to a honey-like consistency and is a lovely dark brown, about 45 minutes.* Make sure to stir the contents, scraping the bottom and sides, often so that the jam doesn’t stick to the bottom. If you want to be sure it’s done, drop a small amount of the jam into very cold water and see if it forms a soft ball. Remove from heat and pour into a clean glass jar. Allow to cool and thicken a bit more before using.