Skip to main content

Pandan Kaya or Screwpine Egg Jam ~ 班兰咖椰


Kaya is a Malaysian egg jam made with coconut milk, sugar and eggs.  Contrary to most people who like their kaya to be smooth and spreadable, I prefer mine to be a bit coarse, not lumpy but a wee bit grainy so that I can really taste the egg jam.

Pandan kaya is kaya made with additional juice from the pandan or screwpine leaves hence giving it the natural green colour.  Kaya on toasts is a very common Malaysian breakfast and I do like to occasionally add a light spread of peanut butter to my kaya toasts as well.





Pandan Kaya aka Screwpine Egg Jam ~  班兰咖椰

Ingredients
  • 5 medium size eggs
  • 250 ml coconut milk (I used Ayam brand UHT Coconut milk)
  • 230 gm caster sugar
  • 2 Tbsp pandan aka screwpine juice
  • a few pandan leaves tied into a knot
Method
  1. Snip about 20 pandan leaves (depending on size) and blend with 60 ml water.
  2. Strain and set aside 2 Tbsp juice.
  3. Boil some water in a pot, big enough for the mixing bowl to rest on.
  4. In a mixing bowl, stir the eggs with sugar till sugar is dissolved.
  5. Add in the coconut milk and pandan juice, stir and mix well.
  6. Strain the mixture into another mixing bowl.  Add in knotted pandan leaves
  7. Place this mixing bowl of mixture over the big pot of simmering water, (double boil) and keep stirring the mixture with a ball whisk.
  8. After about 15 mins., the mixture will start to thicken a bit, lower the heat and keep stirring after every 10 mins.
  9. Gradually the mixture will start to be grainy, keep stirring and after about an hour, the kaya will be smooth, not so grainy and is done.  Discard the pandan leaves.
  10. Use a clean, dry spoon to scoop up the kaya into sterilised and dry bottles,   Let the kaya cool completely before closing the lid.
  11. Keep refrigerated.
  12. Yield :  2 Bottles




Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.