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Kaya
Jan 7, 2018 14:32:01 GMT 10
Post by SeaDragon on Jan 7, 2018 14:32:01 GMT 10
Kaya 咖椰Recipe from Kitchen Notes on Fenying's radio program, Wednesday, March 28, 2007Ingredients:A:50g fine sugar (castor sugar) 50g boiling water B:1 bowl eggs 1 bowl castor sugar 1 bowl thick coconut milk (squeezed from 1½ grated coconut) 5 pieces pandan leaves, knotted * 1 bowl is 1 rice bowl, the Chinese rice bowl *Method:1. Use low fire to melt sugar in ingredient A till it turn golden, add boiling water, mixed to form caramel water. 2. Whisk eggs and sugar (ingredient B) in one direction only in a mixing bowl till sugar dissolved. 3. Slowly mixed egg mixture with thick coconut milk till well combined. 4. Strain egg and coconut milk mixture into a double-boiler. Add knotted pandan leaves. 5. Double boil over low heat, stirring constantly till mixture thicken, then mix in caramel water (from step 1) till well combined. 6. Cover and continue to steam with very low heat for another 2 hours, stirring occasionally (about every 5-10 mins, to prevent kaya from becoming lumpy) until glossy and golden brown.
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