Step 1

Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.

Step 2

To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).

Step 3

Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.

Step 4

Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.

Step 5

Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.