Tuesday, January 23, 2018

Yuriko's Indulgence - Homemade Nyonya Kaya



As per requested by my friends, sharing my recipe for Homemade Nyonya Kaya! Super yummy, just the way I like it! Its a healthier choice as there is no artificial coloring or preservatives in these! You can also adjust the sweetness as to your preference! Its easy to make as well with just 4 ingredients!

In case you are not local and have no idea what is Kaya, it is essentially a coconut egg jam, and is usually eaten as a spread over a slice of bread, biscuit or bun, and sometimes used as  a cake or pastry filling or topping. 'Kaya' is a Malay word meaning 'Rich', and you will understand why it is name as such once you have tried it! The texture of Kaya is smooth and creamy and has a really rich taste! It is sweet and fragrant as it is primarily made with coconut milk, eggs, flavoured with pandan leaves and sweeten with sugar.

There are 2 types of Kaya. The 'Nyonya Kaya' and the 'Hainanese Kaya'. Nyonya Kaya is light green in color due to the pandan leaves while the Hainanese Kaya is darker brown as it uses caramalized sugar and is sweetened with honey. My recipe below is for Nyonya Kaya.

This recipe makes about 750ml of Kaya. If you would like to make more or less just adjust all ingredients in relative proportions! =)



Ingredients
  • 5 Eggs
  • 230ml Coconut Milk/Cream (You can get these from supermarket or use freshly grated coconuts for more fragrance)
  • 180g Sugar (You may adjust this base on your sweetness preference. I personally have sweet tooth so this may be a little too sweet for some of you)
  • 30ml pandan juice* or 1/2 tsp pandan essence or pandan paste (You may add more or less depending on the shade of green you prefer your Kaya to be.)

* To made pandan juice, prepare 5 pandan leaves and 3tbsp of water



Instructions

1. Blend or pulverize pandan leaves with water in food processor or blender until as fine as possible. strain the mixture by pressing it with back of a metal spoon to obtain pandan juice. Measure out 30ml of pandan juice. (leftover juie can be keot well in airtight container for up to 5 days, refrigerated)

2. In a mixing bowl, combine the eggs and sugar and whisk by hand for about 2 minutes or until sugar dissolves. Add coconut milk/cream and pandan juice and stir well to mix thoroughly. Strain the mixture into a small pot that can sit inside a bigger pot or a bain marie as a double boiling method is required for cooking.

3. Set up bain marie / double boiler by carefully pouring water into the bigger pot until water comes up to the sides of the small pot. (Make sure the water does not overflows into the small pot containing your mixture!)

4. Bring the water in the bigger pot to a gentle boil or simmer over medium fire, stirring the mixture continuously. (You may want to bring a high chair, which I did, into the kitchen in front of your stove to sit there and stir til mixture is ready. I dont enjoy standing for long as I would get the dizzy spells) As the mixture cooks, it will thicken and become sticky. Keep stirring until Kaya is at desired consistency, then turn off the fire and set to cool.

5. Optional: Use a handblender to blend mixture for a smooth lumpfree texture, or simply pour into a food processor or blender to blend until desired smoothness. (You may skip this step if you are fine with having a slightly lumpy texture)

6. Set aside to cool completely. Once cool, store in an air tight container and refrigerate!

To note: If fire to too big, the mixture will cook too quickly causing the mixture to turn out very lumpy. Make sure to keep stirring!

Last but not last, hope you enjoy the Kaya as much as I do! Bon Appétit! =)

Made more of it last night to give to my Caper Family who are my neighbours, my family and keeping some for myself! =)

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