No-Frills Recipes ... cooking, baking & excerpts on travel

This Kaya ~ Coconut Egg Jam is creamy, smooth and velvety, unlike the grainy Pandan Kaya version which I posted 'here' .   Most people would normally have their kaya with bread, either steamed or toasted but at times I like to snack on crackers with a spread of kaya. Kaya ~ Coconut Egg Jam ~ 焦糖加椰 Ingredients 4 large eggs (around 68 gm with shell) 150 gm caster sugar 200 ml coconut milk (I used 'Ayam' brand) 5 pandan/screwpine leaves, knotted 30 gm gula melaka/palm sugar, caramalised (optional) Method Mix and stir the eggs with sugar, then add in the coconut milk, mix well. Strain the mixture into another big bowl. Heat up some water in a pot on slow fire and place the bowl of egg mixture on top.   Make sure that the bowl does not touch the simmering water. Add in the knotted pandan leaves and keep stirring the mixture with a whisk or spatula for about 30 mins.  The mixture will thicken a bit.  Let rest and stir every othe...

After my first attempt at making a Hurricane Swiss Rol l, I have a bit more confidence to venture into other 'forms' of Swiss Roll.  Today I'm sharing with you a very basic Swiss Roll with homemade kaya filling.  Soft and light ...... a perfect partner with a  pot of  our piping hot, good old fashioned 'kopi O'! Basic Swiss Roll with Kaya ~ 加椰蛋糕卷  Ingredients (A) 4 egg yolks (about 67 gm with shell) 40 gm caster sugar 40 ml milk 40 ml canola oil 1 tsp vanilla 80 gm plain flour, sifted 1/8 tsp salt Homemade Kaya/coconut egg jam filling   (B) 4 egg whites 40 gm caster sugar 1 tsp white vinegar or lemon juice Method Line a 10" x 10" square pan with parchment paper. Mix egg yolks, sugar, milk, oil, vanilla and salt with a ball whisk till well incorporated.  Sift in plain flour and mix well.  Set aside. In a clean bowl, whisk egg whites with vinegar till foamy, add in sugar in batches and beat till st...

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 Snip about 20 pandan leaves (depending on size) and blend with 60 ml water. Strain and set aside 2 Tbsp juice. Boil some water in a pot, big enough for the mixing bowl to rest on. In a mixing bowl, ...

This is a very simple Grapefruit marmalade recipe.  It has a 'zingy' flavour, not too sweet and it's delicious with toasts, buns and in this case, I chose to spread it on my crackers.  This marmalade is full of fruit, flavourful but not overpowering. Recipe for Grapefruit Marmalade  ~    柚子 果 酱 Ingredients 4 Grapefruits about 2.1/2 lbs 2 cups water 300 gm caster sugar Method Put a few plates in the freezer to chill. Wash the grapefruits and put them in a large bowl.  Pour boiling water on them for a few seconds to get rid of the wax on the peel.  Then wipe them clean. Use a peeler to peel off the zest from the grapefruits, set aside. Cut the grapefruit into 8 wedges and remove the white pith from the grapefruit.   (Discard the white pith for it's bitter).   Remove the seeds and membranes from the grapefruit and place them into a cotton cloth bag.  Add water, zest and sugar into a heavy bottom pot ...

After the Chinese New Year, there'll be so many Mandarin oranges left and I'd be scratching my head thinking what to do with them.   Normally I'd give them away but this time,  I was a bit adventurous and tried my hands at making them into marmalade.  Although it was a bit time consuming and standing in the kitchen in this heat, my efforts paid off when the marmalade turned out  great and was well received by family members.  Initially I was afraid that the marmalade wouldn't set as I've reduced the amount of sugar.  Mandarin orange marmalade works well  as a gift too and the taste is so much different from store bought ones.  One thing for sure, it has less sugar! Recipe for Mandarin Orange Marmalade  ~   橘子果 酱 (adapted from  ' here'   with modifications) Ingredients 2 kg, about 16 Mandarin Oranges 700 gm sugar  (reduced ...