Homemade kaya

I wanted to make kaya but I always procrastinated. Recently, I found a simple recipe so I quickly got going. 

ingredients

Whisk egg yolks and set aside.

 
In a small pot, pour in coconut milk and palm sugar. 
In low heat, melt palm sugar. Stir throughout.

Add pandan leaves and another 3 tbsp sugar into the pot. 

Cook in high heat. Stir until sugar is melted and coconut milk bubbles.

When flavored coconut milk is hot, turn down the heat. 
With one hand, slowly pour it into egg yolks and another,
whisk the egg yolks.
Pour egg yolks back into the pot.
Let it simmer and stir throughout. 
The solution will thicken. It should take about 10 minutes. 
If it’s not sweet enough, you can add more sugar.
Discard pandan leaves with a pair of chopstick and tongs. 
The kaya would be sticking on the leaves,
remove them with chopsticks.


Transfer to a bottle. Let cool, cover and refrigerate.
 It should keep up to a week or longer.

 For me, I transferred the kaya into the cup. When it has cooled, I covered the cup and put it in the fridge.

I ate bread with the kaya..morning or night. But I couldn't finish it. Yesterday my girl who came back from KL helped me to finish it. We ate miku and it's delicious to eat with kaya.

That means, the kaya was finished in 9 days..




Comments

  1. Wow, never know we can homemade kaya, interesting!!! =]

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  2. You use gula melaka, Wenn? I love kaya too, especially home made ones! No preservative... and more coconut milk!

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  3. Bravo! I hv not tempted to make coz ppl say kaya very siew hei to make. Hv to be very careful or else it will be watery or not nice.

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  4. I never made kaya although I love kaya.

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  5. WEENdakam! You got another easy recipe to share again! Nice!

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  6. I always spent money to buy the best kaya from shops that could cost me anything from RM4.50 upwards per small bottle.

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  7. Your method is quite easy to learn. I am wondering why my wife and mum always used double boil pots to make them. Maybe they wanted it to be smooth textured.

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  8. I think you need to use other brands of Gula Melaka to make light brown kaya jams. They become lighter brown colour. Yours reminds me of the Indian roti seller on bicycles who sold Roti Benggali with kaya. Yummy. I had them when I was a kid. When I became an adult, I bought it for memories sake but could not finish it. I wondered how on earth I loved them when I was a kid. LOL

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  9. i love kaya!! it's always so nice to go with bread and crackers, and also glutinous rice sometimes.. but i've heard making kaya at home is super troublesome and takes a very very long time..

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    Replies
    1. You're right SK! Kaya goes well with glutinous rice and the dumplings too!!

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  10. your way of making the kaya seems to be so easy and very quick too.. i remember my mom used to do that, she has to stay in the kitchen for the whole day to keep stirring the mixture over the boiling water..

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  11. yours look a bit darker than the usual kaya, is it because you used the palm sugar?? and those green ones, do you think they use coloring or it's due to the natural color of the pandan leaves juice??

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  12. Haven't eaten kaya so long already...

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  13. Yummy!! I love home made kaya! And I love my bread with butter and kaya! I also like peanut butter with kaya! Yum!

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  14. Wow, Wenn, you are so patient to make kaya. First time I heard of miku. May I ask what is it?

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  15. Your kaya looks a bit dark.. But home cooked is always healthier la!
    I believe yours taste heavenly! I love kaya too~

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  16. Morning Wenn. Wow, I love kaya. But it looks a bit dark in the picture, yes? Guess coz you used gula melaka?

    I once read from somewhere, kaya can be cooked in a slow cooker as well. That's for lazy mommies, haha.. But from what I read, it was really hassle-free and very convenient. Just chuck everything into the slow cooker, on the fire, and let it cook itself. Every few hours open the lid and stir. The texture and taste still smooth and taste good.

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  17. Interesting! Thanks for sharing, Wenn.

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  19. Nice!

    @LouizYee Making it in slow cooker is interesting. Wonder how long it takes...

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