Recipes - Malaysian & Singaporean

Pandan Kaya (Pandan Coconut Spread)
R00678_Pandan-Kaya


Pandan Kaya (Pandan Coconut Spread) is a wildly popular spread among Malaysians and Singaporeans. The Pandan Kaya is naturally light green in colour and tastes sweet and creamy, with a hint of coconut and eggs in it. The spread goes fabulously well with toasted bread and butter.
Cooking Time: 30mins - 60mins
Serves:
Total time: > 120mins
Course: Light Meal
Cook Method: Double Boil
Cuisine: Malaysian & Singaporean









Ingredients:

280ml thick coconut milk
250g fine sugar
8 pandan leaves (cut to small pieces and blended with a dash of water to extract 1½ tbsp pandan juice)
5 eggs

For the caramel:

30g fine sugar
1 tsp hot water

Tools:

Balloon whisk




Steps:
  1. Blend pandan leaves pieces with a dash of water to extract 1½ tbsp of pandan juice.
  2. In a heatproof mixing bowl, combine coconut milk, pandan juice and sugar. Mix until sugar is dissolved.
  3. Beat the eggs gently and add in to the bowl, then mix well.
  4. Sieve the coconut milk and egg mixture for lump-free custard.
  5. In a large pot, fill ⅓ with water, and bring to boil. Reduce to medium heat and place mixing bowl into the pot; using the double-boil technique to cook the pandan kaya.
  6. When the mixture starts to thicken after cooking for about 5 mins, turn to medium-low heat and continue cooking for another 5-8 mins. Then, turn to low heat and cover with a lid. Tie a piece of cloth over the lid to absorb access water from condensation. Cook for 1 hr.
  7. In a separate saucepan, heat ingredients for caramel over low heat until sugar starts to melt. Add 1 tsp hot water and continue to cook until golden brown. Do not over stir.
  8. Add caramel to kaya. Using a balloon whisk, mix well and whisk until kaya is smooth. Then, set aside to cool.
  9. Fill kaya into clean jars and keep refrigerated. Always use a clean, dry spoon to take out desired portion for consumption, and return jar to refrigerator immediately.

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Pandan Kaya (Pandan Coconut Spread)

Pandan Kaya (Pandan Coconut Spread)

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Pandan Kaya (Pandan Coconut Spread) is a wildly popular spread among Malaysians and Singaporeans. The Pandan Kaya is naturally light green in colour and tastes sweet and creamy, with a hint of coconut and eggs in it. The spread goes fabulously well with toasted bread and butter.

Cooking Time: 30mins - 60mins
Serves:
Total time: > 120mins
Course: Light Meal
Cook Method: Double Boil
Cuisine: Malaysian & Singaporean
Ingredients

280ml thick coconut milk
250g fine sugar
8 pandan leaves (cut to small pieces and blended with a dash of water to extract 1½ tbsp pandan juice)
5 eggs

For the caramel:

30g fine sugar
1 tsp hot water

Tools:

Balloon whisk

Instructions
  1. Blend pandan leaves pieces with a dash of water to extract 1½ tbsp of pandan juice.
  2. In a heatproof mixing bowl, combine coconut milk, pandan juice and sugar. Mix until sugar is dissolved.
  3. Beat the eggs gently and add in to the bowl, then mix well.
  4. Sieve the coconut milk and egg mixture for lump-free custard.
  5. In a large pot, fill ⅓ with water, and bring to boil. Reduce to medium heat and place mixing bowl into the pot; using the double-boil technique to cook the pandan kaya.
  6. When the mixture starts to thicken after cooking for about 5 mins, turn to medium-low heat and continue cooking for another 5-8 mins. Then, turn to low heat and cover with a lid. Tie a piece of cloth over the lid to absorb access water from condensation. Cook for 1 hr.
  7. In a separate saucepan, heat ingredients for caramel over low heat until sugar starts to melt. Add 1 tsp hot water and continue to cook until golden brown. Do not over stir.
  8. Add caramel to kaya. Using a balloon whisk, mix well and whisk until kaya is smooth. Then, set aside to cool.
  9. Fill kaya into clean jars and keep refrigerated. Always use a clean, dry spoon to take out desired portion for consumption, and return jar to refrigerator immediately.

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