HOMEMADE KAYA - PALM SUGAR FLAVOUR

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INGREDIENTS:

   300ml thick coconut milk (packet)

   130g Gula Melaka (palm sugar) or castor sugar

   4 eggs

   5 pieces pandan leaves (tied into a knot) or 1 tsp pandan essence

   150ml water (not shown in photograph).

 

   

 

METHOD:

  1. Whisk eggs. Sift whisked eggs through a sieve.

  2. In a non-stick pan, melt Gula Malaka or castor sugar over a low heat. Cook, at low heat, until sugar turns golden brown.

  3. Gradually add in coconut milk and water. Stir while adding. Place pandan leaves into the mixture. Continue to cook over low heat for about 5-7 minutes until  mixture thickens. Stir frequently.

  4. Discard pandan leaves. Add whisked eggs, a little at a time. Keep stirring while adding the eggs.

  5. When the Kaya becomes thick, turn off fire. Allow it to cool completely.

  6. Store in clean jar/container. Keep in refrigerator.

  7. Serving suggestion: Spread Kaya over your bread slices, plain crackers, or use it as the filling of Kaya puffs.

 

NOTES:

  1. Gula Melaka is derived from tropical coconut. Juice collected from the flowering stalks of coconut is cooked until it becomes concentrated. It is then poured into bamboo moulds and allow to set to form Gula Melaka. In Malaysia, this sugar is widely used for making cakes, drinks, desserts and kuih-muih.

  2. You should get a lighter coloured product if you are not using Gula Melaka.

  3. The purpose of sifting egg is to eliminate big air bubbles, formed during the whisking process. Existence of air bubbles will result in non-consistent or lumpy kaya.

Made and written on 26-03-03

 

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