Homemade kaya скачать в хорошем качестве

Homemade kaya

Kaya is a coconut jam, common in South East asia Kaya recipe (with a little helper) 400 g sugar ( i did 300g white 100g brown) 400g coconut cream (I used kara) 4 eggs Couple tbsp of pandan water -optional 1-2  pandan leaf knotted Mix the ingredients in one bowl and strain into a small pot. To a large deep pot, add a steaming ring ot an inverted plate at the bottom and add hot water. There should be enough water such that when the pot of uncooked kaya is put in, the water level outside reaches the level of kaya in the small pot. Keep the large pot over low heat, enough to cause gentle steam but no bubbling of the water. Stir the kaya constantly for 1 hour to 1 hour 15 until the kaya becomes thick enough to hold its shape on a back of the spoon when you drag a finger through. Let it chill to room temp and it will continue to thicken. Finish it in the next 2-3 weeks. Some sweeter versions of kaya can last for a few months although I doubt you will have any left by then. I love the smell of pandan. Pandan leaf is  slightly grassy, lightly fragrant and sweet smelling. It's not as strong as vanilla although some people call it the vanilla of Asia. Its  subtle flavour adds an extra specialness into cakes, breads and custards. We also use it in curries or to steam rice. In this kaya recipe pandan water is optional. It's made by blending a few pandan leaves with water and straining. You end up with a deep green liquid and a few tablespoons was added into the kaya as I had some left over from some bread I was making. Growing up however, mum would just knot one or two pandan leaves and cook it in the kaya, to be removed once the kaya was done. You can use any sugar you like. I usually use white however today I did a mixture of white and brown sugar. Coconut sugar would work well. Some people prefer to add a portion of the sugar near the end in the form of a cooked caramel to add a more brown colour and give the kaya a more nutty/caramel flavour. I've opted not to add that today as I like the simple flavour of coconut with a slight custardy scent from the eggs. Cook the kaya slowly over low heat to avoid the eggs curdling. (Been there, done that!) Enjoy ❤