Pandan Kaya

First Attempt!

It turned out slightly too much green (but I likey) and slightly curdled coz I left the pot for only 5 minutes. 5 Minutes!!! Geram (frustrated). Abit too sweet too, think I should reduce the sugar even more..

I reckon this is similar to making ice cream process but in opposite environment...I had to keep stirring and stirring and stirring. That is perhaps the art of making Kaya. In terms of colour, it pretty much indicates when it is ready. Ingredients are very straight forward but you can be creative. There are 3 main ingredients, and they also go by ratio so you won't go wrong.

Anyway, it makes really simple gifts if you're thinking of doing something different for a change :)

(In courtesy of thelazychef and Pickle&SpicesWorld's posts)


Ingredients

• 1 cup of eggs (3-4 large eggs)
• 1 cup of normal white sugar
• 1 cup of thick coconut milk
• 3-4 pandan leaves (I used pandan paste)

Method

1. Beat the eggs and sugar together with a whisk, mix in the coconut milk. 
2. Next, fill the base unit of a double boiler with water and bring to a boil. (you can cook it directly off the stove but keep it at very low heat to avoid burning on the base).
3. Add mixture into the top unit of the double boiler, stirring constantly until the mixture reaches into a smooth consistency. 
4. This will take around 30 to 60 mins. Alternatively, if the paste is ready when the mixture coats the back of the spoon (check Pickle&SpicesWorld's page for the pic)
5. Cool and bottle up. 
6. The kaya can be kept well up to two weeks in fridge, and 2 months if it's sealed tight in a bottle.