Duck Egg Kaya скачать в хорошем качестве

Duck Egg Kaya

I made duck egg kaya. Kaya is a sweet custard made with eggs, coconut cream and sugar. Usually a dark coloured natural sugar is used. Pandan leaves give it a pleasant aroma. Kaya is sometimes also called coconut jam. Kaya tastes so good, especially with butter on thick toast. And coffee. It is usually made with chicken eggs. Duck eggs bring kaya to a whole new level of enjoyment. Kaya becomes even more rich and creamy, with a full-bodied flavour. You can’t stop at one piece of duck egg kaya toast! Ingredients 8 duck eggs 1 cup sugar - raw sugar, palm sugar, Gula Melaka or white sugar may be used 400ml Coconut Cream Pandan leaves - optional but these do give a pleasant aroma to the kaya Method Please refer to the steps in the video. Use a double boiler if you have one as this will make the task easier. I didn’t use a double boiler so had to be vigilant with keeping the flame low and stirring continuously. At about the 1 hour mark, things start coming together. The kaya starts taking shape. It is more concentrated and is thickening. Make a small amount of caramel to give the kaya a darker shade. Use some of the sugar from the 1 cup listed above to make the caramel, or use extra sugar if you want the kaya sweeter. Pandan leaves can be infused for a shorter time if you don’t want the kaya to take on a hint of green colour which is a nice shade if you are making pandan kaya. If adding caramel, this will cover the pandan colour. To Serve Best served on thick toast. Also eaten with traditional Asian cakes or as a filling in sweet buns. Kaya toast is a popular breakfast in local coffee shops called kopitiams in Malaysia, Singapore, Indonesia and Thailand. Served with thick slices of chilled butter. It is also popular with a separate plate of soft boiled eggs. Enjoy the making of kaya and the eating!