Thursday, July 21, 2005

Pandan Kaya

~Yield one medium jar, adapted from Jo's recipe.

3 large eggs
1 1/3 cup sugar
300 ml thick coconut milk
1/2 tsp. pandan paste

1. In a bowl, lightly beat the eggs. Add sugar and whisk until sugar dissolved. Add coconut milk and pandan paste. Mixed well.

2. Sieve kaya mixture into a stainless steel saucepan (twice) and place on stove top over medium heat and stir occasionally with a whisk until mixture started to thicken. Scoop out any bubbles that formed while whisking. Switched to low heat and stir continously until kaya reached the desired thickness or consistency. Remove from heat and cool completely before storing in a glass jar. Refrigerate afterwards. Kaya will be thicker when it's cool and even more so when refrigerated.

~Will produce a smooth kaya.


Alicia said...

Hi ching, I'm drooling from looking at your food posts!!! I've made kaya before, it takes a lot of work and time!!!'re something!!!!

corinna said...

Hi Ching

I tried to cook this kaya recipe today bt it was a failure :-(

I followed exactly the steps and cook for 2 hrs+ but the kaya became lumpy instead of the smooth texture like your picture.

Do you know why?

Little Corner of Mine said...

Hi Corinna,
Was it possible that you have over-cooked it? It should be about an hour to an hour and half. If it turned out lumpy, just blend it in a blender until smooth. Hope you still keep the kaya.

corinna said...

Yes I think I probably overcooked it. I still keep the kaya, will try to blend it. Tks hopefully I can still salvage it.

Is it necessary to steam the kaya after cooking it? I heard some people actually did that

Little Corner of Mine said...

I have not heard of steaming the kaya again. Hope it works for you after you blended it. Let me know.