Tuesday, 21 May 2013

Homemade Caramel Kaya by Carol Lam

Homemade Caramel Kaya
(recipe source: Sonia a.k.a Nasi Lemak Lover)

3 large eggs, lightly beaten
250g caster sugar
350ml thick coconut milk
(500ml water + grated coconut (from one large old coconut), keep the balance)
2pcs pandan leaves, knotted

1. Mix 150g sugar with coconut milk, use a hand whisk stir till sugar dissolved.
2. Add in egg, stir to combine well, set aside.
3. Add balance 100g sugar in a saucepan, cook over medium heat till became golden syrup.
4. Pour golden syrup into egg and coconut milk mixture, and the syrup will form into curd,. Fret not, continue stirring until syrup dissolves in the mixture (Be careful when you pour the syrup, it will spill !)
5. Sift the kaya mixture into another mixing bowl (stainless steel preferred), add in pandan leaves.
6. Place mixing bowl over another pot of boiled water on low heat (double boil method). Stir kaya mixture occasionally.(Do not stop for too long, 1- 2mins intervals would be good). Discard pandan leaves once the kaya is cooked.
7. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

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