Kaya Recipes

1ST VERSION 
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Use part of the 500g coconut milk to blend with 3 stalks of pandan leaves to extract the pandan essence and get the green colour. Sieve through using a strainer. Mix this blended mixture together with the rest of the coconut milk. 

Dump everything into the bread maker and put in more pandan leaves (I use about 8 - 10 stalks, agar agar the amount). Set to Jam function and when the done, blend it using a blender. 

I normally use the recipe x 2 and use 1.5 cycle of the jam function. 


2ND VERSION 
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You can substitute half the amount of sugar with gula melaka to get a richer taste. The end result will be brown colour type of kaya. 


3RD VERSION 
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Caramel half of the sugar with low heat over the stove. The end result will be orangy type of kaya. 


CURRYMAN KAYA 

Ingredients: (in bracket will be the amount for x2 recipe, you will get 10 small tubs - pix of the container can be seen from my pix in photo gallery) 

8 egg yolks (16 egg yolks) 
4 egg whites (8 egg whites) 
250g pandan sugar (I only use 450g of sugar for x2 recipe) 
500g coconut cream (1000g coconut milk) 
small pinch of salt 

Method: 

1. Beat egg yolks with 3 tbsps each of pandan sugar and coconut cream. Refrigerate. 

2. Whisk egg whites till stiff but not dry. Refrigerate. 

3. Bring remaining coconut cream, pandan sugar and salt to a light boil whisking all the time. Turn the heat down to a scant simmer and continue cooking,stirring with the whisk for 30 mins or more to concentrate the mixture. 

4. Remove pan from the heat and stir in 2 - 3 tbsps of the contents into the egg yolk mixture to temper it. Pour the egg yolk mixture into the pan and stir to blend well. 

5. Cook this over a very low heat( not even a simmer )stirring all the time with the whisk till it's thick and opague. 

6. Remove pan from the heat. Re-whisk the egg whites a little to make sure it's still stiff and then incorporate it into the warm mixture. You'll get a mousse like consistency. 

7. Return the pan to the heat and continue stirring and scraping the sides of the pan with a plastic scraper, slowly cooking till the "mousse" disappears and converts into a condensed milk like texture. 

8. Leave the kaya to cool down a little before scraping it into a container. Refrigerate uncovered to prevent water condensation. Cover once cold. 

NB: 

- If using canned cream, lightly caramelise 2 tbsps of the sugar first before proceeding with step 3. 

- This kaya is best left to mature overnight or a couple of days in the fridge. The texture and fragrance will be different by then. 

- This is a smooth gooey kaya, not the custard like grainy traditional kaya.


by mrslim2000