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