Thursday 8 November 2012

Pandan Kaya (Coconut Jam)

I had been wanting to make my own kaya for so long but the cooking and stirring time always put me off. I can't really find a good kaya in the asian supermarket here, they are either too sweet or lack of ''fragrant'' (one should know what I mean if you are a kaya lover). I am glad I found this easy kaya recipe while reading Sonia's blog. She used the double boiling method instead of cooking it in the pot from low heat. There is no long standing, cooking and stirring, you just need to give it a light stir about every 5 minutes until you get the desired thickness. Well, no long standing or cooking means you do not need to stand in front of the hob to keep stirring it for 2 hours to avoid any lumps and burn, however, you do need about an hour to get to the desired thickness. Since you only need to stir it for about  every 5 minutes, you spare some time to do other tasks e.g. to wash dishes, cutting or chopping vege, preparing meal, etc. I like this method, it is easy and still produce a smooth and tasty kaya. You can spread it on toast or as a filling for cake or bun or pau etc, I prefer it on toast with butter. Ops, I should have taken a picture of how I make my kaya on toast!

See what I have got here...

Pandan Kaya (Coconut Jam)
Recipe adapted from Nasi Lemak Lover

Ingredients:
3 large eggs
250g sugar
350ml coconut milk
4 pandan leaves (screwpine leaves)

Steps:
1) Pandan Juice:- Cut pandan leaves into small pieces. Put it into blender with coconut milk, blend well. Strain and discard pulp.
2) In a mixing bowl, put in eggs and lightly beat with a fork. Add in sugar, lightly stir till sugar dissolves.
3) Add Step 1) into 2). Mix well and strain the mixture into a stainless steel mixing bowl.
4) Fill a pot with about 1/3 water, bring it to a boil then turn to low heat. Place the mixing bowl into the bowl of boiling water (see here), stir kaya mixture once every 5 minutes (roughly)
5) Continue to cook it until the desired thickness achieved. Remove the mixture from hob and leave it to cool. That's it, kaya is done!
6) Store the cooled kaya into container and keep it in the fridge.



*Notes:
-Strain the mixture to prevent any lumps and to produce a smoother mixture.
- Stainless steel or high heat resistant bowl is preferable as you need to cook the mixture over boiling water for some time until the desired thickness of kaya achieved.
- The shelf life of kaya varies on the weather and humidity. I store them in 2 small jar, one keep in the fridge and the other at room temperature. I finished the room temperature kaya in a week and it was still good when I finished it. The kaya in the fridge can be kept for ~2weeks. It is recommended not to make the kaya in bulk and finish it as earlier as possible to enjoy its freshness and fragrance.





14 comments:

  1. Hi, girl, pay you a visit in return! Your kaya looks so smooth there! I never make this b4 as I know that there is only me who will eat it. When I was young, I used to bread with 1 sliced with kaya & another slice with butter, then sandwich to eat!

    ReplyDelete
    Replies
    1. haha...thanks for visiting, xie xie ni! Yeah, I like to eat it on toast with butter, and always do, then my friend taught me a new way of eating it when I went into uni, still spread on bread, kaya+ butter+ cheese, very fatty right? That's why I could'nt slim down!!

      Delete
  2. I love your kaya. Looks pretty and smooth :)

    ReplyDelete
    Replies
    1. Hi Ann,
      Thanks. When looking for recipes for kaya, everyone just mention using low heat to cook it..I got a 4 hob burners with large burner, two medium burners and small burner, I don't know using low heat with which burner, so I decide to using the small burner with low heat and luckily it turn out smooth.

      Delete
  3. Hi Stephanie,
    Wow! nice natural green coloour. You must have added lots of pandan juice in it.
    Kaya looks smooth and nice..:)Can i have some on my toast..;p
    mui..^^

    ReplyDelete
    Replies
    1. very green hor? I blended 4 large pandan leaves with coconut milk, it become this colour, next time I should reduce it to 3 leaves.

      Delete
  4. Hi Stephanie,
    I love your kaya too..nice~

    ReplyDelete
  5. Stephanie, good morning,
    Kerabu pelam, is mean to use young mango for the crunch texture and sourness. Ripe mango will be soft and sweet but no harm try it if you can't get young mango.:)

    For the jelly egg mould, yes you can get from fb Alex San. I think he do send to UK. Just maybe a bit costly though. If he don't send to UK do let me know I will arrange for you ... :)
    mui..^^

    ReplyDelete
    Replies
    1. Hi Mui,
      Thanks you very much, you are so kind!
      I just got a reply from him, it is really costly for small quantity, can buy few of them in msia already, I will need to have a good think. Thank you

      Delete
  6. Hi Stephanie,

    Your kaya looks very nice in its deep "Jade" green colour. Mine wasn't like this when I made it with another recipe. Will bookmark this if I'm making kaya again.

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, I think my kaya is a bit dark green compare to the store bought, it really depend on what colour you want it to be. If I am going to make kaya again, I will reduce the number of pandan leaves and or use smaller leaves.

      Delete
  7. Good morning Stephanie,
    I guess now is a midnight in UK
    Yes, my egg mould is -+3cm in diameter. Did you find a similar one in eBay?
    Which part of UK are you in?
    You can email me, my email is muihiong71@gmail.com
    Cheers!
    mui..^^

    ReplyDelete
  8. Thanks for your shout out. Your pandan kaya look so green and nice.

    ReplyDelete
    Replies
    1. Hi Sonia,
      Thanks for visiting. You got many great recipes in your blog!

      Delete