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

Kaya Pandan Muffin

150 gm plain flour 
1 1/2 teaspoon baking powder 
1 egg 
40 gm sugar 
50 gm butter 
100 ml fresh milk 
1 teaspoon pandan essence or pandan paste 
green kaya 

1) In a mixer, beat butter and sugar till fluffy . 
2) Add in the egg and mix again. 
3) Pour in the mixture of plain flour and baking powder, and fresh milk alternately. Lastly add in the pandan essence. 
4) Scoop some batter into the lined muffin tray, spoon in a small amount of kaya and cover with more batter. The muffin will rise so make sure you only fill about 3/4 of the muffin tray. 
5)Baked in preheated oven at 180 degrees for about 15 - 20 minutes. 

Note: I used pandan paste which is already green, if you're using pandan essence add some green colouring to the batter.


by jam

Pandan Kaya Cake

pandan kaya cake
(this recipe is for 2 x 7" cake tin)

345g Optima flour (from Bake King)
2.1 tsp ovalette (stabilizer)
25oz water
6 eggs
2 tsp pandan paste (indonesian butterfly brand)
85g melted butter


1. Beat the flour with eggs until it thickens and pass the ribbon test.
2. Add in the ovalette and water and beat well.
3. Add in the pandan paste, make sure it is well mixed.
4. Add the melted butter and mix well.
5. Pour into 2 seven inch lined cake tin and baked at 180deg for 35 min.

Prepare the kaya after the cake is done and slightly cooled.

570ml water
200ml coconut milk
170g sugar
Half a packet of hoon kueh powder
1 tsp gelatine
1 tsp pandan paste

1. Stir all the ingredients together and boil over low heat.
2. Keep stirring until the mixture thickens.
3. Let the kaya cool slightly before icing the cake.

To assembly the cake.

Cut the cake across horizontally and sandwich the cake with a layer of kaya. Scoop some kaya into a measuring cup or any container with a beak. Slowly pour the kaya over the centre of the cake, with the back of a soup ladle, move in circular motion to spread the kaya and let it drip over the sides naturally. There will be quite a bit of wastage in order for the sides to be covered up evenly. 


by chicchicbaby ( http://chicchicbaby.blogspot.com/2009/09/pandan-kaya-cake.html)