Monday, July 13, 2009

Homemade Kaya

Thought the kaya will turn out caramel colour cos I did not use any pandan juice. Instead it becomes green in colour after cooking :P. Maybe I had crushed the pandan leaves before cooking with the coconut mixture.

  • 250ml thick coconut milk
  • 200gm sugar
  • 4 eggs, beaten
  • 4 pandan leaves (I used 8 thin blades)
  1. Stir coconut milk & sugar together still sugar dissolves completely. Add beaten eggs and mix till combined.
  2. Strain mixture into a metal bowl. Place bowl over a simmering pan of water and 'double-boil' kaya with pandan leaves over low heat. Stir constantly till mixture is thick for 1 hour (I took only 30mins). Remove pandan leaves.
  3. Cook kaya & store in clean container. Chill in fridge for 2 weeks.


tracieMoo said...

ahhh..!! Hoooommeeee Madee Kayaaa! I can still see the chunks and the thickness of it. Oh no I'm hungry now...

Anncoo said...

I must try your recipe one day, looks soooo yummy!

thenomadGourmand said...

i luvvvvv in KL i tried almost all store bought ones, bakeries etc but none! NONE! is nice so far!!

My Asian Kitchen said...

love your green kaya color!! gimme 2 pieces of bread and spread some butter with kaya!! yummy!!

Anonymous said...

Hi! Peng,

It's me again u use fresh coconut milk or those ayam brand packet form of coconut milk?

Cos I tried to buy those fresh coconut fm the mkt but dun hv the time to make and keep till next day then I squeeze the milk in the end my kaya turn out to be oily and dry.

Christina Poh

Peng said...

Christ...i use ayam brand one. Must cook the kaya on low heat, do not let the kaya boil or else the coconut oil with separate

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