Thursday, July 24, 2014

Hainanese Kaya

4 eggs -  whisked
3 pcs pandan leaves - knotted
160g palm sugar - chopped into small pieces
250ml coconut cream
  1. Prepare a large pot with boiling water.
  2. Place the smaller pot into the large pot.
  3. In a smaller pot, add in the coconut cream,100g palm sugar and pandan leaves.  Place the pot into the large pot with the boiling water.
  4. Stir mixture till the sugar is melted.
  5. Remove the pandan leaves from the pot.
  6. Caramelize the remaining 60g palm sugar in another small pot directly over very low heat.  Add into the coconut cream mixture and stir.
  7. Slowly add in the whisked eggs into the mixture.
  8. Continue to stir constantly over low heat till the mixture starts to thicken.
  9. Once the consistency is reached, ladle into a sterilized glass jar and let it cool to room temperature.
  10. Store the cooked kaya into the refrigerator. 

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