I have posted a kaya recipe before back in 2012, and after testing and improving it, I have modified the recipe to make it more delicious and smooth. The improved version is so good that I find my myself opening the fridge to steal a small teaspoon of it every time I walk by the kitchen! Some tips to read before starting out on your home made kaya:
Tip 1: The thickness of the coconut milk determines how long your kaya takes to cook. Coconut milk that is more watery takes longer to cook [about 60-70 mins]. Whilst, coconut milk of thicker consistency will take a shorter time to cook [about 45 -50 mins].
Tip 2: After cooking the mixture for 45 minutes, open the lid and wipe the moisture on the lid. Make sure that the moisture does not drop back into the bowl. The mixture will take longer to cook if moisture drops back in.
Tip 3: The kaya will further thicken after cooling and putting it in the fridge. Kaya must be stored in the refrigerator.
Tip 4: The colour of your kaya will depend on the amount of pandan juice added in. Lesser pandan juice will cause the kaya to be of a lighter colour and more pandan juice will cause the kaya to be of a darker colour.Enjoy and leave me a comment on how you like it!
Ingredients:
12 -15 pcs pandan leaves (It should squeeze out to be about 1 tablespoon of juice)
5 eggs (about 260g after removing egg shell)
5 eggs (about 260g after removing egg shell)
100 g sugar
150 g coconut milk
Method:
Cover
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Time
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Temp°C
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Speed
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1) Turn speed dial to 10, then put pandan leaves(hands holding the stalk side) through the hole on the lid to grind till all cut.
Squeeze out the juice from the powdered leaves and set aside. Wash and dry the TM bowl.
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-
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-
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-
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10
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2) Place eggs, coconut milk and sugar into TM bowl to mix.
After mixing, sieve mixture out and pour it back into TM bowl.
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Yes
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30 seconds
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-
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4
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3) Add in pandan juice. Place butterfly into TM bowl to cook the mixture.
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No
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45 minutes
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90
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2
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4) Use a spatula to scrape bottom of the pot so that the kaya does not stick.
Check if kaya is thick enough by putting a spoon in. If the kaya coats the back of the spoon thickly, your kaya is done. If not, continue cooking and repeat step 4 until kaya coats the spoon well.
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No
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5 - 20 minutes (Depending on how watery your kaya is at the end of 45 minutes.)
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90
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2
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5) Cool it and its ready to be spread on your homemade bread
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