Recipes - Malaysian & Singaporean

Kaya
kaya


Kaya literally means ‘rich’ in the Malay language, and that is precisely what this delicious Malaysian and Singaporean staple is; a thick and luxurious blend of coconut cream, eggs, and brown sugar infused with the sweet aroma of pandan leaves.
Cooking Time: 30mins - 60mins
Serves:1
Total time: 60mins - 120mins
Course: Condiment and Dipping
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

5 egg yolks (room temperature)
200ml of coconut milk
50g of brown sugar
15-20g of caster sugar
1 fresh pandan leaf (tied into a knot and lightly crushed)
1 whole egg (room temperature, optional if you prefer a thicker kaya)




Steps:
  1. In a large bowl, whisk the yolks until well beaten. If you prefer a thicker consistency, add in a beaten whole egg.
  2. In a small pot over medium heat, add brown, caster sugar, and coconut milk and stir to dissolve with a small balloon whisk. Add pandan leaves and heat mixture to simmering point.
  3. Then, pour the hot mixture into the beaten egg yolk. While pouring, stir quickly to combine well. Return the mixture to the pot.
  4. Set the pot on low heat, and stir constantly using a spatula to avoid burning the kaya. Gently stir until kaya thickens enough to coat the back of the spatula. Transfer to a dry container or jar to let it cool completely.

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Kaya

Kaya

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Kaya literally means ‘rich’ in the Malay language, and that is precisely what this delicious Malaysian and Singaporean staple is; a thick and luxurious blend of coconut cream, eggs, and brown sugar infused with the sweet aroma of pandan leaves.

Cooking Time: 30mins - 60mins
Serves: 1
Total time: 60mins - 120mins
Course: Condiment and Dipping
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

5 egg yolks (room temperature)
200ml of coconut milk
50g of brown sugar
15-20g of caster sugar
1 fresh pandan leaf (tied into a knot and lightly crushed)
1 whole egg (room temperature, optional if you prefer a thicker kaya)

Instructions
  1. In a large bowl, whisk the yolks until well beaten. If you prefer a thicker consistency, add in a beaten whole egg.
  2. In a small pot over medium heat, add brown, caster sugar, and coconut milk and stir to dissolve with a small balloon whisk. Add pandan leaves and heat mixture to simmering point.
  3. Then, pour the hot mixture into the beaten egg yolk. While pouring, stir quickly to combine well. Return the mixture to the pot.
  4. Set the pot on low heat, and stir constantly using a spatula to avoid burning the kaya. Gently stir until kaya thickens enough to coat the back of the spatula. Transfer to a dry container or jar to let it cool completely.

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