Skip to main content

Quick Fix Kaya ~ 十五分钟咖椰

 

I have blogged  'Kaya' or Coconut egg jam and  'Pandan Kaya'  before but it was indeed a tedious job as it entails a lot of standing and stirring for long hours in order to achieve the golden and creamy kaya.  I was very eager to try out the Easy Kaya Recipe when I stumbled upon Bake with Paws blog.  Compared to the authentic, traditional way of making kaya, this is truly a Godsend recipe.  The trick is to only use whole egg yolks with no trace of egg whites plus coconut cream and palm sugar.  For more details regarding this 'short cut' kaya recipe, do take some time to read 'here'. 




Quick Fix Kaya ~   十五分钟咖椰   ( adapted from 'here' )

Ingredients

  • 3 'L'egg yolks
  • 30 gm cane sugar or granulated sugar
  • 30 gm gula melaka (palm sugar), chopped fine
  • 150 gm Kara coconut cream
  • 4 Pandan (screwpine) leaves

Method

  1. Separate the egg yolks from the whites and try to remove as much egg whites as possible.  Or you can sieve out the whites.  Traces of egg whites will make the kaya lumpy.
  2. In a saucepan, add in coconut cream, cane sugar, gula melaka and pandan leaves which can be tied into a knot or cut into shorter lengths.  Cook on low heat till sugar has melted and about to simmer.  Turn off heat.  Let it cool a while.
  3. Whisk the egg yolks with a fork or a ball whisk.  Add in 1/4 of the warm coconut mixture to the egg yolks and keep on stirring.  Then pour the egg yolk mixture into the remaining coconut mixture.
  4. Continue stirring the mixture on low heat and pressing on the pandan leaves for more fragrance, for about 10 minutes till smooth consistency.  I cook for another 5 minutes.  By now the mixture should be able to coat both sides of the spatula.  Turn off heat and discard the pandan leaves.  Let the kaya cool completely before scooping it into a sterilised jar.  Keep refrigerated for a longer shelf life.
Note :  The kaya will be more 'thick' when cooled.



Comments

Popular posts from this blog

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes