班蘭咖央醬【香軟滑】Pandan Kaya

Homemade Arrowroot Starch Noodles / Beanpanda Cooking Dairy

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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

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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

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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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20 thoughts on “班蘭咖央醬【香軟滑】Pandan Kaya

  1. 肥丁您好,我煮完試食真係好哽喉,應該係你講既加左太多斑蘭葉 (我照份量加)
    我因為時間問題,打完汁放左喺雪櫃一晚先再煮糖&蛋,有冇關係?

    太苦有冇得救呢 ? 加多一份椰漿&蛋&糖煮有用嗎?

      1. 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

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