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

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
16 comments
Read more

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.
22 comments
Read on for the Recipe

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.
13 comments
Read on for the Recipe