Kaya

I love homemade kaya and I have not been making them ever since I have my kids.  Geesh, this is a very long time ago. 

Well, partly because I was seriously intimated by the long hours of stirring during my last attempt that I swear it wasn’t worth the effort. 

After finding out that I won’t burnt my kaya if I don’t give my 100% to watch over it and yet I can move around and do other household chores.   I am definitely sold on this idea.

Come to think about it, my kids never really tasted this jam!  With the urge to introduce new food to my kiddos, I decided to make again. 

Now do you like my creamy fuss free kaya?  My little wasn’t satisfied with I gave her a small piece to try.  She wanted a full serving on the second round.

For me, yes I am very happy with the outcome and am definitely looking forward to cooking the next batch.

Now I just need to swing by to Whampoa to get some authentic white bread to go with it. 

What you need:

4 eggs (65g)
100g sugar
60g gula melaka
250g thick coconut milk
5 pandan leaves


Method:

Over a double boiler, whisk eggs and sugar until dissolved.

Add coconut milk into egg mixture and whisk till combined.  Sieved.

Cook the egg mixture until it has thickened, stirring occassionally for 1 hours over slow heat.

Remove from double boiler and cool thoroughly.

Keep it chilled in fridge for up to 2 weeks.

Serve with a slab of butter on a toasted white bread.


Note: If you like smooth texture, give it a whiz in the blender.