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Ingredients ( Makes 200 g )
- 200 ml Coconut Cream
- 3 ~ 4 Pandan Leaves
- 60 g Coconut Sugar
- 3 Egg Yolk ( Duck Egg much better )
- Pinch of Sea Salt
Preparation
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
2. Prepare a double boiler. Cook the pandan coconut juice and coconut sugar above the steam until sugar melt
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.
4. Cook the mixture using the double boiler again. Best keep kaya temperature at around 70°C to get a smooth and creamy kaya.
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.
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
