Pandan Kaya

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Ingredients ( Makes 200 g ) 

  • 200 ml  Coconut Cream
  • 3 ~ 4  Pandan Leaves
  • 80 g  Coconut Sugar
  • 3  Egg Yolk  ( Duck Egg much better )
  • Pinch of Sea Salt

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Preparation

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1. Rinse and dry pandan leaves, cut into pieces. Blended pandan leaves with coconut milk until fine. Strain pandan coconut juice through a sieve over a set of bowl. Squeeze out any pandan coconut juice with a spoon as much as possible

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2. Prepare a double boiler. Cook the pandan coconut juice and coconut sugar above the steam until sugar melt

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3. Cool down the pandan coconut juice to about 40°C. Add egg yolk and mix well. Don’t beat too much to avoid adding air into the mixture. Strain through a sieve. Add pinch of salt and mix well.

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4. Cook the mixture using the double boiler again. Best keep kaya temperature at around 70°C to get a smooth and creamy kaya.

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5. Keep stirring with a ballon whisk. After 20 ~ 30 minutes, it is advisable to give a quick stir for every 3 minutes. In the process, you will see the egg mixture getting thicker and stickier. If the jam thicken until a stage whereby when you stir, the line appeared on the jam, it is considered as done. Cool completely before storing in sterilised glass container. I cooked for 1 hour 15 minutes.

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Tips

  • If you don’t have pandan leaves, just ignore it
  • Don’t add too much pandan leaves because of it bitter taste
  • It is much easier to let the water evaporate using a wide-mouth container. This can save the cooking time
  • Keep in refrigerator for 1 month

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16 thoughts on “Pandan Kaya

  • Monday June 17th, 2019 at 01:06 PM
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    請問完成後, 外觀無問題, 但食時好似有粒粒砂糖, 是否煮時出了問題 ?

    Reply
    • Monday June 17th, 2019 at 03:25 PM
      Permalink

      你用甚麼糖?糖的顆粒大嗎

      Reply
  • Monday June 17th, 2019 at 12:26 PM
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    請問我煮好後,冷凍後,醬食落口有粒粒好似砂糖咁,是否煮過程出了問題呢?

    Reply
  • Sunday April 21st, 2019 at 11:55 PM
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    你好,請問如果煮得太濃了,有辦法補救嗎?

    Reply
  • Wednesday July 26th, 2017 at 08:12 AM
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    你好呀!
    我想問用全蛋可以嗎?

    Reply
    • Wednesday July 26th, 2017 at 09:22 PM
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      純蛋黃做出來的香氣比較濃郁

      Reply
  • Tuesday December 2nd, 2014 at 03:12 PM
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    你好呀 !我想問一問椰子糖係未平時比小朋友食個d ? 定係for 煮食個一種 ?

    Reply
    • Tuesday December 2nd, 2014 at 04:13 PM
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      當然是煮食用的 ( 小朋友吃的椰子糖其實是化學品調出來的 ),多數由泰國或印尼進口,步驟2上面的圖裏可看到,半圓形棕色的

      Reply
  • Monday November 24th, 2014 at 04:24 PM
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    丁姐,你用的食物温度计是啥牌子的?我最近想买一个,但不晓得买那种刻度的还是电子式的好

    Reply
      • Monday November 24th, 2014 at 05:13 PM
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        我就是想做牛轧糖之类的,对了,你会做南枣核桃糕吗?不是蛋糕那种糕,我网上搜了很久,才找到2条方,昨日做了其中一条方的,觉得太甜和腻了,但我又没本事去修改分量

        Reply
        • Monday November 24th, 2014 at 06:12 PM
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          南棘核桃糕我沒做過,可能要排很久才有空做… 計劃中的食譜已排得密密麻麻的 T.T

          Reply
          • Tuesday November 25th, 2014 at 08:56 AM
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            你的食谱好多我都没能买到材料做,别说在实体店买,就算网上也少有TOT

          • Tuesday November 25th, 2014 at 09:30 AM
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            大部份的食材都可在香港 CxxxSuper 都找到,找不到就自己用手邊的東西代替

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