CARAMEL KAYA

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

1. Beat eggs lightly with 200 gm sugar until sugar dissolves.
2. 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.  
3. 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.
4. Remove from heat, gradually stir in the egg mixture.  Strain into a heavy base pan or wok [I used my Thai copper wok].
5. 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.
6. Cool, remove pandan leaves and store in air tight container.