Gather all your ingredients and equipment. Ensure that your pandan leaves are tied into a knot.
In a medium bowl, whisk together the 5 eggs and 120 g of sugar until well combined and slightly frothy.
In a medium saucepan, combine the 200 ml of coconut milk and the pandan leaves. Bring to a gentle simmer over medium heat.
Remove from heat and let cool slightly. Gradually pour the egg and sugar mixture into the warm coconut milk, whisking continuously.
Return the saucepan to low heat and cook the mixture while whisking constantly to thicken the jam.
Mix the cornstarch with water to create a slurry. Add to the saucepan and continue to whisk.
Add the remaining 75 g of sugar and cook until the jam reaches a thick, custard-like consistency.
If desired, strain the jam through a fine mesh strainer for a smoother texture. Pour into a clean jar and let cool.
