Lately, have been really busy with many activities and chores to attend. Home-made preserves [fruit jam] depleting soon and there is the urgent need to get ready some for our daily breakfast. It came to my mind that making caramel kaya would be a good alternative as it is quick to prepare.
Remembered that I have downloaded the recipe to try sometime ago. It is always good to download some recipes whenever I have the time and it will come in handy for immediate retrieval during busy days.
This caramel kaya is easy to prepare with only a few ingredients, simple steps and yet the result is awesome. It can be kept in the fridge and stays spreadable even chilled.
Recipe adapted from Kathrine Kwa You-tube Recipe
Ingredients
5 size B eggs
200 gm + 50 gm castor sugar
250 ml thick coconut milk
3 blades screwpine [pandan] leaves - knotted
- Beat eggs lightly with 200 gm sugar until sugar dissolves.
- Place 50 gm castor sugar in a heavy base pan. Heat over medium heat to dissolve the sugar until caramelised, stir ocassionally but careful not to burnt it.
- Off heat, gradually pour in coconut milk, stirring while pouring in. Turn to low heat and stir until the caramelised sugar dissolves but not boiling.
- Remove from heat, gradually stir in the egg mixture. Strain into a heavy base pan or wok [I used my Thai copper wok].
- Add in pandan leaves, cook over medium low heat and stir constantly until kaya is of runny consistency. Note: If using kaya as filling, best to cook until thick paste consistency for easy wrapping.
- Cool, remove pandan leaves and store in air tight container.
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