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.