Kaya Spread (Improved Ver.)

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)

100 g sugar

150 g coconut milk

Method:

	Cover	Time	Temp°C	Speed
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.	-	-	-	10
2) Place eggs, coconut milk and sugar into TM bowl to mix.  After mixing, sieve mixture out and pour it back into TM bowl.	Yes	30 seconds	-	4
3)  Add in pandan juice. Place butterfly into TM bowl to cook the mixture.	No	45 minutes	90	2
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.	No	5 - 20 minutes (Depending on how watery your kaya is at the end of 45 minutes.)	90	2
5) Cool it and its ready to be spread on your homemade bread

Chwee Kueh

Chwee Kueh is a favourite local breakfast.  It is mainly made of rice flour and the toppings is fried preserved radish.  This is a simple dish but can be quite addictive!

Ingredients:

For rice cakes – make around 13 pieces average size

200 g rice flour

20 g arrowroot flour (If you do not have arrowroot flour, you can use cornflour)

1 kg water

A big pinch of salt

15 g oil

1 litre water for steaming

Method:

	Cover	Time	Temp°C	Speed
1)  Add rice flour, arrowroot flour, water, salt and oil into TM bowl and cook	Yes	5½ mins	80	4
2)  Pour mixture into small aluminium bowls, arrange in Varoma Dish and steam	-	25 mins	V	3
3)  Cool to allow rice cakes to firm up before serving.	-	-	-	-

Ingredients:

For toppings

150 g dried preserved radish minced (salty type)

50 g garlic – peel away skin

70 g oil

2 tsp sesame seeds

½ tbsp dark soy sauce

1 tsp sugar (if using sweet preserved radish, no need to put sugar, add some soy sauce instead)

Sesame oil to taste

Method:

	Cover	Time	Temp°C	Speed
1)  Wash preserved radish by squeezing it in water and pour it over a sieve.  Do this 2 times to remove salt.  Squeeze it dry and put it in TM bowl to fry it dry.  Put it aside.	No	4 mins	V	2
2)  Put garlic in TM bowl to chop.  Scrape down.	Yes	5 secs	-	6
3)  Put dried radish back into TM bowl with the garlic.  Add oil to fry.  In between open cover to scrape down	Yes	10 mins	V	2
4)  Add sesame seeds, dark soy sauce, sugar and sesame oil and further fry.  In between open cover to scrape down	Yes	10 mins	V	2
5) Remove rice cakes from bowl and add toppings, ready to serve.

Rye Bread

I actually took this recipe from superkitchenmachine.com and adjusted the mixture of flour.  This bread is very easy to make and very yummy to eat.  Just a thin slice of bread with a slab of butter and it tastes heavenly.

With Thermomix, I am beginning to enjoy home made bread.  It is so easy to make and so delicious to eat especially while it is still warm.  Commercial breads no longer appeals to me anymore!

         

Ingredients:

300 g water

3 tsp yeast

1 tbsp honey

300 g bread flour             )  Total 500 g of flour, it can be in any

100 g wholemeal flour      )  proportion.  If you can’t find rye

100 g rye flour                 )  flour, then use only 2 types of flour

1½ tsp salt

1 tbsp olive oil mixed with 1 Tbsp water (for brushing top)

Method:

	Cover	Time	Temp°C	Speed
1)  Add water, yeast and honey into TM bowl	Yes	1 min	37	3
2)  Add bread flour, wholemeal flour, rye flour and salt.  Knead	No	5 mins	-	Knead (wheat icon)
3)  Leave dough in TM bowl to rise	Yes	45 mins	-	-
5) Knead again	No	1 min	-	Knead
6) Turn dough onto floured surface or silicone mat and use firm hand to shape into 2 loaves
7) Make thin cuts on top and brush with mixture of olive oil and water.  Place on lightly greased flat tray and let rise, it will double in size.		20 mins
8) Set oven to begin pre-heating at 210°C. Place an ovenproof container in the oven with water (for special soft crust)
9) When desired temp is reached, dust loaves with flour, place into oven, and reduce temp to 200°C		Bake for 25 mins
10) Remove bread to cool on a cooling rack before slicing.  It is best eaten while still warm with a thin slab of butter… yummm!

Kaya Spread

Kaya is a favourite local bread spread, it goes well with toasted bread and butter.  The main ingredients for kaya are coconut milk, eggs and sugar. Making your own kaya is easy and delicious as you are using pure fresh ingredients with no preservatives and colouring.  This kaya recipe has been tested a number of times and is the best so far.

Ingredients:

3 eggs (large size) and 1 egg yolk, beat well and strained

130 g sugar

190 g coconut milk/cream

10 pcs pandan leaves

Method:

	Cover	Time	Temp°C	Speed
1)  Turn speed dial to 10, then put 9 pcs of pandan leaves through the MC hole to grind till all done.  Squeeze out the juice from the powdered leaves and add to the beaten/strained eggs
2)  Heat the sugar.  Add the coconut milk at the last 30 secs through the MC hole	No	5mins	V	2
3)  Put in the butterfly, add in the eggs mixture and the last pc of pandan leaf (cut into 4 smaller pcs) and cook it	No	20 mins	80	2 Reverse
4)  Continue to cook	No	10mins	100	2 Reverse
5) Cool it and its ready to be spread on your homemade bread

Note:   MC above = Measuring Cup

*Kaya must be stored in the refrigerator.

Mantou (Steamed Bun)

Mantou is well loved by many Asians. I am sharing my mantou recipe here so that you can easily make your own whenever you need them.  For those who are not familiar with mantou, you can eat it on its own, dip it in sauces or in creamy soup, slice it lengthwise and fill it with meat like a sandwich.

Ingredients:

130 g water

1 tsp yeast

15 g sugar

15 g oil

250 top flour*

Pinch of Salt

*Not high protein / multi-purpose flour

Method:

	Cover	Time	Temp (°C)	Speed
1)  Add water, yeast, sugar and oil into TM bowl	Yes	40sec	37	3
2)  Add flour and salt to mix	Yes	20sec	-	3-6
3)  Knead the mixture	Yes	2min	-	Knead function
4)  Roll, cut and shape into pieces, place them on oiled Varoma dish and tray.  Leave it to rise for 30 mins	-	-	-	-
5)  Add 500g water to boil	Yes	15mins	V	3
6)  When temperature reached V, remove measuring cup and put on Varoma dish to steam	Varoma dish with mantou	Balance of at least 10 mins	V	3