Rose’s Kitchenette

Print This Recipe Print This Recipe Email This Recipe Email This Recipe
« Kueh Bakar | Huat Kueh II »

Kaya

Ingredients:

10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger

Method:
1.  Stir eggs and sugar together till sugar dissolves.
2.  Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix.  Add the ginger and the pandan leaves.
3.  Heat mixture in double-boiler over a low heat.  Stir constantly with a wooden spoon till the sugar is completely dissolved.  Remove the ginger and pandan leaves and strain mixture.
3.  Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4.  Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

Print This Recipe Print This Recipe Email This Recipe Email This Recipe
1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4 out of 5)

If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.

October 15th, 2008 Posted by rose | Jellies and Jam | 6 comments

« Previous | Next »

6 Comments »

  1. Dear Rose

    Tried making the Kaya for the 2nd time and it is more like the top layer of kueh sarlat.

    Please advise as to how the kaya can be improved into a soft smooth texture which can be spread on bread.

    Cheers
    Dors

    Comment by Dors | December 27, 2008

  2. Dear Dors,
    The mixture should be stirred continuously over a slow fire till texture is of spreading consistency.
    Have a blessed New Year!
    Rose

    Comment by rose | December 31, 2008

  3. Hi Rose,
    It is good to hear of your recovery from breast
    cancer. My husband of 30 years recently recovered from
    bowel cancer thank God. I hope you stay well and healthy.
    I came across your website by accident and found it really
    interesting as i had been looking for a recipe for banana hoon kuey which i had to make in school in Singapore many years ago.
    I would appreciate it if you can help me with that. Thanking you
    in anticipation. God Bless

    Maylyn

    Comment by maylyn | January 6, 2009

  4. hi rose, i came across your site, and love you cooking. I been wanting to make some of your recipe, but i’m sure what you mean by “pandan leaves, knotted”? i’m having trouble finding it, please help.. thanks

    Comment by pa | February 17, 2009

  5. hi pa,
    pandan leaves, knotted means just tying one or a few long pandan leaves together into a knot so they’re shorter in length and hence easier to stuff into pots. hope this helps :)

    Cheers.
    PS first time here and i’m loving the recipes!

    Comment by Jas | March 30, 2009

  6. Hi , Rose . Nice to meet you again . I’ve substitute the amount of your Pandan Chiffon Cake’s flour from 225g to 180g and replace with 45g of grind almond and its nice too . Hope you try it out and reply to my mail if you can . Thanks . Be happy !

    Comment by sherine | May 5, 2009

Leave a comment