Whisk well, or using an electronic hand mixer, whisk the mixture well. Gather all your ingredients. Pandan is like vanilla, which is nice to have but is not an essential item. Else you can purchase those off the shelf (I used Kara UHT brand)Whisk 3 eggs and 4 yolks in a heatproof mixing bowl until well combined. Thanks MK, I’ve heard of that trick too! Whisk the yolks until well beaten.

I won't lie, as you can seeit takes AGES before any discernible change happens.Let the caramel cool for a minute or two, then stir it into the hot Add more darkened caramel if the color isn't too your liking.Cook another 10-15 mins until the desired consistency is achieved (remember If you notice lumps, by all means cheat and stick a stick blender in there (I won't tell if you don't!).
It’s sweet, creamy, aromatic, and without any lumps, it’s simply decadent.Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. Add the butter (optional), and stir to mix well. Comment Whisk until sugar dissolves completely. The original recipe by Madam Kwong actually requires stirring every 10 minutes, however I decided to stir continuously for an hour (with some help from my Grandpa! I’ve been using your kaya recipe for over a year now, ever since I got posted to Malaysia from the U.S. and wanted a real authentic kaya (not bought in the grocery). I used a little bit of cornstarch to seal in the water, hence the kaya is thick and smooth and perfect for days.Can we omit Pandan.leaves. :) Beat the egg until the egg yolk and egg white becomes homogeneous. Note: if you can get freshly grated coconut the taste would obviously be much better. You explained clearly and methodically making it so much easier to follow. Just wanted to tell you lovely this recipe is. Rich and aromatic jam which is perfect for toast and a cup of coffee!The reason is simple: it carries two of my favorite meanings in First being rich; secondly, it means an utterly delicious In this post, I am going to teach you how to make kaya, a jam that gets me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee.The mere mention of kaya conjures up a lot of my childhood memories.I grew up mostly with my late grandmother—a much celebrated Nyonya cook and The majority of my childhood days were spent in the kitchen, watching my late grandmother and my aunt preparing her many orders.One of the things that we would always make is kaya, the coconut egg jam that would go on the beautiful blue-color Nyonya kuih called My aunt would always be the designated helper making the kaya.She would beat the eggs, coconut milk, and sugar mixture with a traditional springy egg beater, and then the mixture would go into an antique yellow color enamel double-boiler sitting over a charcoal burner.Whenever she made kaya, she would religiously sit in front of the charcoal fire, stirring the kaya diligently for hours, yes, laborious hours!The kaya that came out from our home kitchen was always silky, smooth, with the richest and freshest taste, complete with a golden brown hue and color unrivaled by any kaya I have ever encountered.Once in a while, my aunt would ask me to help, and I would eagerly take her seat and help with the chore.Mundane was an understatement, but I often derived a sense of satisfaction watching the egg mixture slowly transformed into a silky and thicker consistency, and then the pale yellowish color transformed to a golden amber color with the addition of caramel.It was magical…and the taste of the end product was absolutely delicious.There are many variations of kaya, some are yellowish in color, while others are greenish, or brownish.The texture varies, too; some are runny, while others are thicker.My favorite is always the ones which is thick and rich in texture (I don’t like runny and thin kaya), golden brown in color, a color derived from the addition of caramel towards the end of the making process.While the traditional way of double-boiling is probably the best way to make kaya, nowadays, you can actually make this prized jam in less than an hour.When I called my aunt for the recipe, she even told me to “cook” the kaya, and skip the hours of stirring.My kaya recipe below is quick and easy and takes about 30 minutes.With the help of modern kitchen appliances, the texture is smooth as silk, and the taste is as close as the ones that my aunt used to make.If my late grandmother were to taste this kaya jam, I am sure she would be so proud of me. If you continue to use this site we will assume that you are happy with it. 600-750 g caster sugar … Comment Note: I use a pot and place the mixing bowl on top of it.The mixture will get sticky and thick. Keep stirring for the next 10-15 minutes. Please try more recipes on my site: Never knew kaya making was so easy. Comment Ingredients.

First, it requires There you go. And of course, one will never miss out kaya with the hunger-inducing flavor that brings you halfway to paradise right from the first chomp.Kaya takes center stage of this delightful breakfast.


the lazy way (using the jam function of a breadmaker then blending it afterwards), I have resigned myself to the fact that there is simply no shortcut; 75-90 minutes of patience and manual labor are absolutely essential to achieve the right consistency, color and flavor of this luscious glossy spread.translates literally to mean "rich" in Malay, and that is precisely what this delicious Malaysian staple is: a thick, sticky, luxurious blend of coconut cream, eggs, and sugar fragranced with the sweet aroma of (screwpine) leaves. Thanks Julie for trying my kaya recipe. Kaya is a delicious Malaysian jam made with coconut, eggs and caramel. See more ideas about Kaya recipe, Kaya, Asian desserts.

Aug 21, 2020 - Explore Kathiza Nachiar's board "kaya recipe", followed by 174 people on Pinterest. Tip: Strain the mixture if you are using fresh coconut milk.Place the strands of pandan leaves into the mixture. You can keep it in the fridge for about a week.Use fresh coconut cream and coconut milk if possible.

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