Wednesday, June 8, 2016

Recipe: 15 minutes Caramel Coconut Jam, Kaya

This is the best kaya recipe EVER! Simple, easy, no blending and only requires 15 minutes in total. And most importantly, we LOVE it...yummo...

Recipe adapted from: kitchen tigress

A   Dry Caramel - Melt 20g of sugar at medium heat till golden brown.

B   Beat 4 egg yolks, set aside (egg whites will make kaya lumpy ya!)

C   Into a pot, add in
  • 90g sugar
  • 100g coconut cream
  • 100g coconut milk
  • 2-3 pandan leaves (screwpine) cut into 5cm length
  • dry caramel, A (curd formed will dissolve slowly, no worries) 
  1. Medium heat, stir constantly till simmer. Off heat (around 4 minutes)
  2. Pour half of the mixture into beaten egg yolks B, stir to combine
  3. Pour the combined mixture back to pot C
  4. Medium heat, stir constantly till thiken (around 3 minutes) 
  5. Low heat, continue to stir. Off heat when mixture is able to coat thickly on pot sides (around 3 minutes)
  • Discard pandan leaves before storage.
  • Refigerate room temperature kaya.
  • Consume within a week.

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