Sunday, April 18, 2010

Homemade Kaya



There are many families out there make their own kaya. Homemade ones are just not the same. Those bought from supermarkets ,to me, are just like starch mixed with sugar and just drops of green or brown colouring. Nothing beats homemade.....
My kaya recipe is from my old Kampung neighbour's. She is a fantastic homemaker, who makes all sorts of great and tasty local dishes. She was kind enough to share with me her recipes. This kaya is one of them, which never fails me. My son enjoys kaya so much that he'd eat at least 2 to 3 slices of bread in the morning. He calls it 'Coconut Jam' .
This kaya recipe is so simple and straight forward. It's all about the stirring part that most people will wanna think twice before making it. This old traditional way of making homemade kaya, must be extra careful when handling the ingredients. The key to get a smooth consistency is - DO NOT wet the ingredients. Meaning we have to wipe the pandan leaves dry before making the juice. The pot and bowls must be dry without a spot of water. I really do not know the scientific reason for that, but it seems to be the way for this old fashion kaya recipe somehow... Of course, next is the cooking part of the kaya. As many people know, it needs the double boil method to cook it. And there we start the stirring, stirring, stirring...... It'll take about an hour to an hour thirty minutes to cook it.
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Ingredients:
Coconut Milk 1 bowl
Sugar 1 bowl or slightly lesser.
Eggs 1 bowl
Pandan Juice from 30 leaves.

12 comments:

Vera said...

Anything homemade is better than those from the grocery store :) Nice color too!

Honey boy said...

Hi Vera,

Thanks for dropping by and your comment! Please do see you more often here!! Cheers!

hanushi said...

Hi Honeyboy,

Will you be sharing how to make the kaya?

I only see the ingredients and no method... hehe...

And how do you gauge one bowl of eggs?

Honey boy said...

hanushi,

It's the ratio you can use to gauge. if you use one rice bowl, then all the rest use the same bowl size.

Everythiung should be in room temperature. First stir eggs and sugar in the pot you going to cook the kaya, till the sugar almost dissolved. Then add in the coconut milk and start to cook the kaya. YOu got to keep stirring, and make you you use low flame all the way.

hanushi said...

Hi Honeyboy,

It is me again. For the eggs, does it mean that I crack the eggs into the bowl and make sure it is full (to make it a rice bowl of eggs)?

For the pandan leaves, can I chop them and put into blender and later, squeeze out the juice (without adding any water)?

Thanks!! :)

Honey boy said...

Hi hanushi,

I'm afraid using blender will not get you any juice. you should pound the pandan leave so that you can squeeze the juice.


Don't have to be full bowl. may be say, 3/4 bowl of eggs, then the same level amount of the rest. You can always reduce the sugar if you find it sweet to your liking.

Anything you not sure just drop me a msg ok?

hanushi said...

Hi Honeyboy,

I tried the kaya today...

It was a bit lumpy and dry... I wonder did I overcook it (cos I don't know when to stop).

But the taste is fantastic!! :) hehe...

Honey boy said...

Hanushi,

How long after you started cooking the kay a turn dry n lumpy? Did you use low flame while cooking? Hope you did you use double boiling method to cook the kaya . Did you keep everything dry without any water?

hanushi said...

Hi honeyboy,

The flame I used is medium and double boiling method. I can't remember how long I cook, but should be more than 30 minutes, less than 1 hr.

Honey boy said...

Hanushi,

You have to use very low flame and the water should not be boiling while cooking. And make sure you did not drip any water into the kaya.

hanushi said...

Oops, okie... I think my water is boiling.

Thanks for the pointer!

Honey boy said...

Hanushi,

Hope to hear good success from your kaya making ya!

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