about 45mins, colour getting darker
Done, with nice jade green colour
Recipe adapted from Kitchen Corner. I agreed with her, I like this recipe too because it don't need to be stirred all the time with double boiling cooking method. Thanks Grace for kind sharing.
Homemade Pandan Kaya
3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8pcs pandan leaves (screwpine leaves)
Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)
1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals)
4. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.
Since my home grown organic pandan leaves size is very small, I increased the pandan leaves to 14pcs. At the beginning, the colour of kaya mixture is very pale in green, but the colour will turn darker and darker, you will get very nice jade green colour at the end. The volume of kaya will be reduced at least 1/3 from the initial kaya mixture.
Simply Delicious !!