I think the texture is a bit rough,not as smooth as the one from store,maybe because I didn't strain the ingredients before place in double boiler. But the taste and flavor is so unexpected good.
With all the ingredients ,I make 3 pint(16 oz for a pint container) as show here.
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I have no idea making kaya is so easy until yesterday.This is my first time making pandan flavor kaya in my own kitchen.Yesterday,I suddenly have this urge to make kaya while I waiting for my bun dough to proof.Oh!! let talk about the bun after this posting.I'm so excited that both of my hard work result come out unexpectedly success.I google to look for kaya recipe but at last I choose Amy Beh recipe from Kuali .Of course,I do some adaption because the ingredients we have in US is limited..But I still prefer simple and easy method as usual.
I have no idea making kaya is so easy until yesterday.This is my first time making pandan flavor kaya in my own kitchen.Yesterday,I suddenly have this urge to make kaya while I waiting for my bun dough to proof.Oh!! let talk about the bun after this posting.I'm so excited that both of my hard work result come out unexpectedly success.I google to look for kaya recipe but at last I choose Amy Beh recipe from Kuali .Of course,I do some adaption because the ingredients we have in US is limited..But I still prefer simple and easy method as usual.
Here is goes:
Ingredients
10 eggs
4 cup of sugar
2 can of coconut milk (400ml each)
3–4 screwpine leaves (pandan leaves), knotted
10 eggs
4 cup of sugar
2 can of coconut milk (400ml each)
3–4 screwpine leaves (pandan leaves), knotted
2 drop of pandan paste flavor
Method:
Break eggs into a mixing bowl. Beat by hand until white and yolks are well blended. Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended. Strain mixture into a 4 qt sauce pot.**(I forget to strain and hurry up place into the double boiler)**. Place the 4 qt pot into a double-boiler.I used a 6 qt pot as double boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 1 1/2 hour non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown.Then add pandan paste flavor.Stir until the mixture blended together. Cool, then bottle the kaya in to pint container.
Wow!! it's really easy to make yourself.I never imagine ,I can make my own kaya at home.Usually I just buy at Malaysia restaurant in the city,cost $4.50 per pint, the same size I show above.Of course, this is my first time making kaya ,I still have more room for improvement in future .But for a first timer,I think it's not bad.*patting my own shoulder*lol!!.Do try to make yourself at home,as long as you have the main ingredients....egg,coconut milk and sugar,that is!!Viola!! Any one, Roti Kaya?.Hmmmmm...my breakfast for many week to come.
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11 comments:
I too made some kaya last year but not as smooth... How ah to make smooth kaya? Must ask our sifu Gert. HEHE.
mmmmm kaya with bread is my kind of breakfast.
Cat, for smooth kaya you have to cook it with low and slow fire.
I've been wanting to make kaya for months. Maybe your post is the one that will kick my lazy butt into busy mode.
With time and patience your kaya will be smooth and see.. Chef Gert has given you a big tip.
Another tip: You can blend your kaya in a blender to get the smoother texture. It works!!
Cat Cat:
Wow!! You make kaya!!!that great!! when are you going to make again?
Gert:
Thanks for the tips.Anyway,I think I stop stirring few long time,busy wt Mishu.
JOAT:
Try to cook some for your family.It's really easy after I found out.I always thought kaya is complicated to make and never bother to look up recipe.Yalah,patience is the key.But everything I cook Mishu will push her stool near me kacau kacau.Maybe I bring her to sleep and didn't stir for a long time,so the kaya face look like crooked road.hahaha!!
Belacan:
Thanks for your tip.I will remember for future referance.Blend before or after?
wow hubby loves kaya, I will tell him to come visit your site and make it himself. :-)
beacelover,
Yes, I made KAYA... Tak sangka ya beachlover... HAHA.
Tumpang lalu ya...
Gert,
Itu kaya Cath cook very very low heat for 4 hours... Ketiak pun nangis oooo... Tak juga smooth... Why ah..???
Bee-ean:
Thanks for dropping by:).Wow! your hubby know how to eat and make kaya?banyak terrer la.Mine said what is that mess:(
.Sure ask your hubby to make more then fridge it,so don't need to keep making since he love it.Have long shelflife.
CatCat
Tak sangka you ada kaya kung-fu!!,Gau caya sama lu la!!!tabiat tabit!!.wow U cook 4 hours!!.I only cook for 2 hours in between stopping making bun dough.
You only blend it if your kaya came out not smooth. Which means you can put your kaya in the blender and give it a few turns now. This trick is for people who made kaya using a breadmaker "jam" function. Or in this case, for people who wants smooth kaya. ;)
For smooth kaya, click to this link:
http://www.pickles-and-spices.com/homemade-kaya.html
Look for the tips for double boiling.
Sorry forgot to place it in the link format:
Homemade kaya
Good luck trying.
-Nazlina
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