Thursday, March 12, 2015

Pandan Kaya (Pandan Coconut Jam)


kaya

I have never make Pandan Kaya before and since I have some frozen pandan leaves sitting in my freezer, I decided to make some for my Pulut Tai Tai.  Blended with coconut milk, the pandan leaves impart such a lovely green hue and lovely aroma to the kaya.  I adapted this recipe from Sonia's Homemade Pandan Kaya.  My kaya however didn't turn out as smooth as Sonia's.


Ingredients:

5 eggs
390g caster sugar
585g coconut milk
9 pandan leaves, cut into small pieces

  • Blend pandan leaves together with coconut milk in a blender.  Strain and discard the pulp.


  • In a mixing bowl, lightly whisk eggs and sugar together using a balloon whisk, until sugar dissolves.
  • Pour coconut milk  mixture into the egg mixture and stir to combine. 
  •  Strain the mixture into a double boiler set over low fire.

  • Stir kaya mixture constantly until it thickens (or reach the desired consistency).

after cooking for 15 minutes
    after cooking for 1 hour 10 minutes
    • Store kaya in a dry and clean container and keep refrigerated.


    7 comments:

    1. Hi Veronica, may I know what is the brand of your blender. I intend to buy one and try out your kaya jam. Thanks. --- Tracy

      ReplyDelete
      Replies
      1. Hello Tracy, my blender is a Spectablend. You can go online to purchase it - http://www.spectablend.com.au/

        Delete
    2. OK。 您家有 kaya。 我打算明天带 兰花糕来搭配。 啊哈哈哈 。。。。

      ReplyDelete
      Replies
      1. Come, come, come I shall be waiting, haha.

        Delete
    3. What a delicious creation! I love that vibrant green color, so pretty. So sad the markets in my town don't sell pandan paste or leaves.

      ReplyDelete
      Replies
      1. Try asian grocery. Sometimes if I can't get fresh Pandan leaves I would buy frozen one imported from Thailand.

        Delete

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