Matcha Kaya

This idea came about when I was talking to my girls.  I asked them what would be a good filling for swiss roll that I was planning to make.  I told them I have blueberry jam or should I make some kaya?  What else that we can use as a filling and then Evy said green tea.  I was like hmmm green tea... what about green tea kaya and thus this idea was born.  Gotten excited and made this recipe right away (that's the plus point of having a bread maker!)  Tada!  Present to you matcha kaya!  This kaya is sweet, fragrant and hint of green tea flavor.  I thought it was sweet and going to cut down the sugar to 1 cup in my next batch.  Trying to reduce the sugar if I can.  But lots of people like their kaya sweet, so it's up to you!

After I was done making the kaya and browsing over my sponge swiss roll recipe, only then I realized that my electric beater was broken and couldn't possibly make any sponge cake!!  Oh well, no sponge cake at the meantime until I buy a new electric beater.  Thus far, the cake and muffin that I make only required a hand whisk.

Look how smooth it is when it was done!  Ok, not extra smooth like when blended but smooth like traditional homemade kaya.  No blender required!  Less thing to wash!

Ingredients:

3 large cage free brown eggs
1 1/4 cup cane sugar (can be reduce to 1 cup if you don't like it sweet)
300ml coconut milk
1 tsp. Good quality matcha or green tea powder

Method:

1.  In a 4 cups measuring bowl, add in all ingredients.  Whisk until sugar dissolved.

2.  Sieve through a fine sieve (very important step) into the bread maker and turn to Jam function and let it run.  My bread maker is 1 hour 20 minutes.  OR:  Sieve into a medium size pot and cook on medium low heat and keep stirring until the kaya is set.

3.  When done, scoop it into a glass bottle.  Close the lid and let it cool before storing it in the refrigerator.

Note:  If it is not smooth, just blend the kaya in the blender or food processor.