Tuesday, June 11, 2013

Pandan Kaya Jam



Ingredients
5 eggs (i use free range organic)
250ml coconut milk
180 to 200g sugar
5 large fresh pandan leaves (for juicing)

Method
  1. Use a wheatgrass juicer to extract the pandan juice.
  2. Break eggs into a bowl.  Add sugar.  Whisk them together till the sugar is dissolved.
  3. Using a small pan, warm up the coconut milk slightly so that the cooking time can be reduced.
  4. Pour the egg mixture, coconut milk and pandan juice extract into a medium sized pot.
  5. Bring a big pot of water to boil.
  6. Place the medium-sized pot into the large pot and double boil the mixture.
  7. Reduce heat to a simmer and use a whisk to stir occasionally.
  8. The kaya mixture will get thicker and lumpy after 30 minutes or longer depending on the pots used.
  9. To get a smoother texture, pour the mixture into a blender and blend slightly.  If it turns too watery, put the mixture back into the pot and double boil again for a few minutes to slightly thicken it up.
  10. Enjoy the flavourful kaya jam with toasted bread and butter.  Delicious

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