Rose's Kitchenette

Print Print Email Email

Kaya

 kaya.jpg

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.

Kaya, 5.0 out of 5 based on 1 rating Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (22 votes, average: 4.18/5)

Subscribe to Roseskitchenette via RSS Feed or via Email.

October 15th, 2008 Posted by | Jelly/Jam/Pudding | 10 comments

10 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

    GD Star Rating
    loading...

    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

    GD Star Rating
    loading...

    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

    GD Star Rating
    loading...

    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

    GD Star Rating
    loading...

    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!

    GD Star Rating
    loading...

    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 !

    GD Star Rating
    loading...

    Comment by sherine | May 5, 2009

  7. wow, awesome blog article.Thanks Again. Really Great.

    GD Star Rating
    loading...

    Comment by Camryn Nester | January 15, 2012

  8. Hello Rose. A big thank you for the Kaya recipe. Brought back many memories of our growing up days. Take care & God bless.

    GD Star Rating
    loading...

    Comment by Jacinta | February 3, 2013

  9. Hi Rose, Found your webpage today while browsing for recipe for nyonya kueh. I sure will be enjoying your recipe soon. Wishing you best of health and hope to keeping in touch with you. Rgds

    GD Star Rating
    loading...

    Comment by Yoke Fong | July 7, 2015

  10. Thanks for visiting and for your well wishes. It would be my greatest pleasure to post more recipes for your enjoyment.
    Due to my mum’s poor health and heavy family commitments I’m so sorry I have not updated the blog for so long.
    I wish all my followers the very best of health, joy n happiness. Rgds

    GD Star Rating
    loading...

    Comment by rose | July 17, 2015

Leave a comment