I usually make a conscientious effort to avoid or reduce the usage of eggs in my bake. But today.... After seeing a cooking demo (by the wok promotor at a department store), I couldn't get the aromatic custard out of my head.
I lied on bed, tossed and turned, urned and tossed. Past 1am, I succumbed. Got out of the bed, and wandered into the kitchen.
I knew I had to make this tonight. The humble kaya.
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Traditional Kaya (Coconut Jam)
3 Eggs
200ml coconut milk (I use Kara for convenience)
5 tbsp sugar ( i used brown sugar)
Juice from pounded pandan leaves (I omit)
- Mix egg and sugar together, stir/beat until the sugar dissolved.
- Add coconut milk and mix well.
- Heat up the non-stick pot on low heat. Add 3 tbsp (in addition to the 5 tbsp) of sugar to the pot. When the sugar start to brown, stir slightly and pour in the coconut mixture. Continue stirring (important) until it thickens.
- The custard will thicken further when it cool, so if you like it to be more spreadable, off the fire when it is just begining to thick. I can't put an exact the timing... trial and error lor.
- When done, off fire and leave it to cool. Store cooled kaya in a clean jar - will keep well in room temperature for 1 week (mine never last beyond that so I am not sure if 1 week is the absolute shelf life). This custard is not difficult to prepare, so it make sense to make small batches so that the family can enjoy fresh, addditive/preservative-free kaya all week long!!!
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When the kaya was ready, I rummaged my freezer for bread. I must have slapped on about half of this portion on a sitting.
The warm kaya warmed my stomach and my heart, bringing me back to the childhood days where my mum will make her own kaya. All her 5 kids were so gluttony that we all ate the kaya right out of the hot pot... that she was left with nothing to bottle...
Now you see why I was sleepless at 3am
2 comments:
hahaha ... finally a sweet dream at last. What a sense of satisfication & achievement.
Oh ya, thanks to the sweet kaya!
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