MISC RECIPES - Dips/Spreads/Sauces/Pastes
Pandan Kaya
July 19, 2017
| Recipe by Bake with Paws
Pandan Kaya (Coconut Egg Jam with Screw-pine Leave flavour)!
During my last visit at my cousin’s, I found beautiful butterfly pea flowers (bunga telang) growing right by their front gate. I immediately wanted to make Pulut Tai Tai. My cousin was very kind to let me harvest some of the delicate flowers but I did not have kaya which is a critical element for the kuih. This is my recipe for the kaya. I used the pandan leaves in our garden to make a Pandan Kaya. The Pulut Tai Tai recipe will be shared next.
You may notice that the colour is a deep vibrant green and it is all natural with no colouring added. The pandan leaves gave it the natural colour I wanted.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Recipe adapted from Nyonya Flavours Cookbook with some modifications.
Recipe - Pandan KayaYields: 3 bottles
INGREDIENTS:
8 eggs (medium size)
300g caster sugar
500ml coconut milk
8 - 10 pandan leaves (screw-pine leaves), I used 14 leaves
METHOD:
- Blend pandan leaves and coconut milk in a blender. Strain and leave aside.
- Whisk eggs and sugar together with a hand whisk about 10 minutes.
- In the meantime, prepare the double boiler.
- Transfer the eggs mixture to a pot and steam the mixture in the double boiler at very low heat.
- Stirring all the time until sugar has dissolved.
- Remove from the heat and add the coconut milk and pandan mixture into the egg mixture. Mix well.
- Return to the heat and double boil over simmering water, stirring all the while with a long wooden spatula until it reaches a smooth custard consistency, about 30 minutes.
- Wrap the lid of the pot with a clean cloth (to prevent steam from entering the custard when steaming) and secure. Cover the pot with the lid and double boil custard for 4 to 5 hours at very low heat. Do not stir the jam during steaming. Do top up the water in the base unit when level recedes.
- When jam is cooked, allow to cool completely before storing in jars. Keeps well for a week at room temperature. Refrigerate for a longer shelf life.
Tip:
If your kaya become lumpy or curdling, use a hand blender to blend the kaya till smooth.
If your kaya become lumpy or curdling, use a hand blender to blend the kaya till smooth.
Did your kaya turn out like in the pic? Or did you have to use the hand blender? First time I made pandan kaya, it was on the lowest heat but it took me more than two hours to get the right consistency. Second time I cooked it on low-med heat. It took me about 90 minutes but it wasn't as smooth as the first one. I'm going to try your technique. I wouldn't have to stand so long in front of the stove.
ReplyDeleteDid your kaya turn out like in the pic? Or did you have to use the hand blender? First time I made pandan kaya, it was on the lowest heat but it took me more than two hours to get the right consistency. Second time, it was on low-med heat. It took me about 90 minutes but it wasn't as smooth as the first one. I might use your technique next time I make it. I wouldn't have to stand so long in front of the stove.
ReplyDeleteHi, thanks for trying this recipe and your feedback. I used blender. My become lumpy. There is another easy kaya recipe and I found it very easy and consistent. Just add pandan paste if you want pandan flavour.
Deletehttps://www.bakewithpaws.com/2019/12/easy-kaya-recipe.html
Cheers :)