This 30mins recipe attracted me. It’s my first time making kaya. Kaya plus caramel, that seems a perfect combination. Plus hub loves caramel. If only I know homemade kaya is so easy last time. Seriously, this kaya is not much different from what we bought outside. Umm although 5 eggs used in the recipe are a lot. Ah well. Once a while indulgence.
Half way prepared the ingredients, I realised my coconut milk has expired. I quickly rushed down to the nearby minimart, leaving baby in Zann’s care. Ah lucky have! Minimart Aunty was surprised to see me and even asked why I so free can make kaya!
Who said I am free at home…with a baby and a kid at home, how to be free? I feel stressed. I don’t know. I will still bake while I can. Until the day I go back to work next year?
Recipe (Adapted from Rasa Malaysia)
200g sugar (slightly sweet for me, maybe can reduce to 150g)
1/2 cup coconut cream
3/4 cup coconut milk
3 pandan leaves (I used 1 tbsp pandan juice extracted from 20 pandan leaves)
1 1/2 tbsp corn starch + 1 1/2 tbsp water
75g sugar (can reduce to 50g next time,, I find the colour dark)
Crack eggs in a big bowl. Add cream, coconut milk, sugar. Whisk well. Filter the mixture. Transfer the mixture to saucepan. Add pandan juice into the egg mixture. Use wooden spatula to stir for 20mins. Add cornstarch to thicken. The mixture will turn lumpy.
Make caramel. Heat sugar until sugar melt and turns golden brown. Add into the kaya mixture and stir well. Turn off the heat. Let the jam cool down. Transfer the kaya into the blender and blend till smooth. Transfer to the jam bottle. Keep in the fridge for until a week.