Pandan Kaya

Kaya is my all time favourite spread for toast. Nowadays, you can even eat it with roti canai, roti tissue, well pretty much anything that you want to spread it on really.

It is very simple to make and but time consuming. You need to be on guard stirring it on a double boiler. Try to enlist the kid to be on stirring duty but if he says no, you're on your own, gal friend! But it is so worth it, as you would have quite a bit to consume before you have to make the next lot. The recipe calls for 10 eggs and a can of coconut milk, so you'll have a bit to last you for weeks? It will keep in the fridge for months. Please note the tip below, it will be lumpy once cooked so you will will want to blend the kaya to make it smooth for consumption, plus it looks better ;)

This recipe is from http://madamkwong.com

10 Eggs
450 grams sugar
20 grams freshly pressed pandan juice
500 ml coconut milk

Method

Beat the eggs and sugar together with a whisk, mix in the coconut milk and add in the pandan juice.  Next, fill the base unit of a double boiler with water and bring to a boil.  Add mixture into the top unit of the double boiler, stirring every 10 minutes until the mixture reaches into a smooth consistency.  This will take an hour. Cool and bottle up.  The kaya can be kept well up to two months in fridge.

Tip – to obtain a smooth consistency, use hand held blender to blend the kaya.