Home Made Kaya

This week is Zu’s birthday-week and he has been making birthday demands since middle of last month. Thankfully his demands do not involve large sum of money, but mainly home-made dishes of what he likes best. You see, Zu loves his kaya, and the kind of kaya that we get from the Asian stores just doesn’t cut it. The store-bought kaya are usually grainy, very sweet, and lack the comfort that freshly-made kaya has. So we headed out to Chinatown last weekend and bagged ourselves fresh pandan leaves (screwpine leaves). (By the way, London has been heaving with Olympic tourists from everywhere the past couple of week and the atmosphere has been amazing!). This is my version of kaya using almond milk (you can use coconut milk) with reduced sugar and without any artificial colour or flavouring.

INGREDIENTS

100g  Soaked Almonds

50g    Caster sugar

3        Eggs

5pc    Pandan leaves (screwpine leaves)

400ml water

Pinch of salt

STEPS

1. Cut the Pandan leaves into small pieces (approximately 1-2 inches) and add them to the soaked almonds. Add the water to the bowl.

 

 

 

 

2. Using a hand blender (or any type of blender), start blending until the mixture becomes smooth.

 

 

 

 

3. Sieve and strain the Pandan and almond mixture into a pot. Put the pot on the stove on low heat to bring up the temperature gently. Add a pinch of salt to the mixture. In the mean time, get ready a separate pot of boiling water for the double boiling process.

 

 

 

 

 

 

4. In a separate bowl, measure out the sugar and pour in 3 eggs.

 

 

 

 

5. Whisk the egg and sugar until the sugar dissolve completely and then strain to remove any particles.

 

 

 

 

6. To the egg mixture, slowly sieve in the heated almond and Pandan mixture, little bit at a time. This is to avoid the eggs from cooking and becoming scrambled egg. Make sure to stir the egg mixture well between each pour.

 

 

 

 

7. When all of the almond and Pandan mixture has fully incorporated into the egg mixture, place the bowl on a pot of boiling water to start the double boiling process. Lower the fire to minimum and stir the kaya mixture continuously.

 

 

 

 

 

 

8. Continue to stir the kaya on low fire for approximately 30 – 45 minutes until it thickens.

 

 

 

 

9. Once the kaya has thicken, pass it through a fine sieve to remove any lumps and to give the kaya a smooth consistency. Let the kaya cool before storing it in an air tight container.

 

 

 

 

The kaya is now ready to be enjoyed on a warm toasted bread of freshly fried yutiao (or cakoi in Malaysia)!

 

 

 

 

Have fun making yours!

Mariam S

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