Minatamis na Bao – which translates to coconut jam is a syrupy type of jam. You can easily make this treat and enjoy it with a nice piece of bread. The spread can also be enjoyed on other treats such as biscuits. When compared to other treats, the closest thing you can compare this jam to is Kaya jam. Kaya Jam is popular in Malaysia, Indonesia, or Singapore featuring eggs with pandan leaves for flavoring. What makes the coconut jam different is that it is made purely of coconut cream (locally called “kakang gata”) and sugar.
This coconut jam features an intense coconut flavor and is usually made with only two or so ingredients. The process may be a tad long but the results are worth it. Depending on the ingredient amount and making process, you can end up with either a lighter or darker jam. You can also go for a stickier consistency or deeper coconut taste if that is what you prefer. With that said, here is one way you can make Minatamis na Bao at home.
Minatamis na Bao Tips
This sweet spread has all kinds of tips and tricks when it comes to making it. If you want to deepen the flavor of the jam, try adding a pinch of salt into the mixture while it is boiling. On the note of boiling, you will want to keep a consistent stirring lest you end up with lumps. If you want to keep your jam fresh, it helps to store it in a cool, dry place. Depending on the temperature of the area you place it in, it can last up to 3-5 days or a week at most. You do have the option to store it in the fridge for longer shelf life but you run the risk of it hardening after a while.
If you want to try out other unique Filipino treats and condiments, check out our “Ube Mochi Pancake Recipe” or “Siopao Sauce Recipe.”
