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).
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| after cooking for 15 minutes |
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| after cooking for 1 hour 10 minutes |
- Store kaya in a dry and clean container and keep refrigerated.
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
ReplyDeleteHello Tracy, my blender is a Spectablend. You can go online to purchase it - http://www.spectablend.com.au/
DeleteOK。 您家有 kaya。 我打算明天带 兰花糕来搭配。 啊哈哈哈 。。。。
ReplyDeleteCome, come, come I shall be waiting, haha.
DeleteWhat 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.
ReplyDeleteTry asian grocery. Sometimes if I can't get fresh Pandan leaves I would buy frozen one imported from Thailand.
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