about 15mins
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
(printable recipe)
Ingredients
3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8pcs pandan leaves (screwpine leaves)
Steps:-
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.
My note:
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 !!
Hi Sonia, is this kaya very sweet? Many of those sold in supermarts are very sweet. Is this very big portion (asking cos there are only 3 people at home). Thanks
ReplyDeletePandan coconut jam....now you are talking! :-) Just sensational!
ReplyDeleteYummy Koh, the final weight i got is about 500g, if just 3 of you, prepare half only or give some to your neighbour lor..
ReplyDeleteAngie, ya, this is yummy.
the kaya look more nicer than those sell in supermarket and the most important is without artificial colour!!!
ReplyDeleteWow....such a beautiful kaya. Love the pictures. I miss kaya. I have to make too. Thanks for sharing. Just so good with toasted bread and coffee with condensed milk!
ReplyDeleteLove the color and the flav of this kaya. Yummm. love it.
ReplyDeleteYiYi, at first, I couldn't believe the colour turned out so green like jade!!
ReplyDeleteMary, yes, I like to have it with toast bread and a cup of black local coffee.
Thanks, Sonia. Will find time to do it one day.
ReplyDeleteCan you send some over? they look really good. haha.. I don't think I have patience to stand infront of the stove after the 2 hours experience of making pineapple jam.
ReplyDeleteAnyhow, I'm sure the results are very satisfying, aren't they?
Wow Sonia, this is great, will try out soon. Thanks for sharing
ReplyDeletecantik betul! I like it.
ReplyDeletethe color is so vibrant!
ReplyDeleteSonia...thanks for sharing this. Will want to try this out one day :)
ReplyDeletethe color is so attractive i believe the kaya taste even better. nice ...
ReplyDelete我喜欢青色的kaya
ReplyDeletepandan味很香^^
I like the colour of your kaya...
ReplyDeleteI like the first photos , it turns out great !
ReplyDeleteThe screwpine greens makes your kaya looks beautiful and it must be very delicious .
Suhaina, thanks for stopping by.
ReplyDeleteYummy Koh, you are welcome.
tracie, this one only need 1hour, look alright right, hehehe..
Angie, quickly try out.
Jane, next round, I want to try your caramel kaya.
Anh, Thanks for stopping by.
Elin, nice one, quickly try out.
Sulianmummy, yes, good one.
J.O, then you must try this out.
Sharon, ya, lovely jade green
Bakeling, Thanks dear.
看起来很简单， 你做得pandan kaya 色泽很美咧！ 找天得空我也要试做看看！
ReplyDeleteWah, you had the heat on so high ah? I can see the bubbling bubbling.... My mom does her kaya for 5 hours and it can keep for a week w/o refrigeration and a year in the fridge.
ReplyDeleteBut if done in small portions like yours, one week also gone la. No need one year :)
I like your pan you used to cook the kaya, looked like can hook to the main pot. Where did you get it?
The kaya looks so nice feel like want to have a bread and spread the kaya immediately. After see this make me feel hungry. Thanks for sharing such nice recipe. Will try it this weekend.
ReplyDeleteWa...Looks good! Actually I wanted to make kaya long long time ago but keep making excuses and bought from the store instead. Probably its not my favourite so I just kind of lazy to try..hee hee..;p But I think I have to give it a go since its my family's favourite (definetely not me)..:) Thanks for sharing, Sonia.
ReplyDeleteje suis malheureuse car je n'ai pas de pandan dans mon jardin.
ReplyDeleteBonne recette.
See soon
What a great idea. double boiler!...in that case Im making this too! tq Sonia :)))
ReplyDeleteFelvinc, do try out.
ReplyDeleteWendy, 5 hours, dont think I can follow this way, this pandan kaya can keep at least 3 weeks in the fridge. I got the pan from Ikea.
HS Kitchen and hobby,you are welcome.
Reese, this recipe is simple and it taste yummy. hope you will like it.
Nadji, Thanks.
Zurin, so happy to see you dropping by my blog, I thought you have forgot me, hehehe..do try out this recipe, nice one.
Mmm...I can smell the kaya already. Like the colour and the texture looks really smooth.
ReplyDeletewow..speechless & suddently my stomach feel hungry..hihhihiihihihihi...very2 nice blog & i follow u......
ReplyDeleteI love the beautiful green color of your kaya. I wish I can get fresh pandan leaves here. I will always have a jar of kaya in my fridge for my roti :)
ReplyDeleteLooks smooth and creamy! Yummy with thick toast and butter...so good! You made me want to make kaya again, hahaha!
ReplyDeletethe color is so attractive i believe the kaya taste even better. nice ...
ReplyDeleteWow! What a beautiful colour, looks really refreshing. A great recipe, Sonia :)
ReplyDeleteWow this kaya method is very interesting , as few months I made kaya and it was really time consuming process this double boiling is really easy method surely will adopt this for next time.. I miss kaya after coming from singapore..
ReplyDeleteLooks so good and smooth and creamy; I have never had pandan leaves and now I want to try!
ReplyDeleteWhat wonderful color! I'm not able to get the leaves here, but this looks and sounds delicious. I hope you are having a wonderful day. Blessings...Mary
ReplyDeleteIt does look wonderful. I can't find pandan, I would love to try this. I want to make the coconut spread, it's expensive in the market here.
ReplyDeleteOOoh I would love to have some of that on my breakfast toast tomorrow. I used to help my mum make kaya when I was back in KL. But she'll make the brown version not green. Anyway home made version is so much more tastier than store bought ones.
ReplyDeletewow reallly delicious one..new to me but looks so tempting.as always the pictures are superrrrrrrrrrrrrrrrrrrrrrrrr..loved it yarr
ReplyDeleteOh we love pandan flavour kaya , yours look really really yummy , you can stop buying them from outside cos you've learnt to make yummy kaya
ReplyDelete我很爱pandan kaya的
ReplyDelete好想也做呢
这么巧，刚才我才去买了罐pandan kaya罢了
Used to eat a lot of kaya on bread in my younger days. Now and again, it's nice to have it on toast - such sweet memories:))
ReplyDeleteKaya, my favorite bread spread! Your homemade kaya color is awesome!
ReplyDelete1st photo is fantastic!
Anything homemade is better than store bought. I have yet to try this, but I would love it. Thank you for sharing.
ReplyDeleteCheers!
I love this! I tried making once and loved it but the amount of eggs and coconut milk stopped me from making it again =P
ReplyDeleteoh wow this looks great I want one of these plants!
ReplyDeletewow...loved teh color..so refreshing...
ReplyDeleteThat looks wonderful..it must have tasted great with the leaves from your garden :-)
ReplyDeleteWhat a wickedly goodlooking fabulous jam it is. I dont know if i will get those leaves back here in the US. But what came out of it looks sooo good!Look at that color!
ReplyDeleteVery nice colour! I made it once and it was tedious work 'cos have to stir all the time! Maybe I'll give your method a try. Thanks!
ReplyDeleteSo beautiful and vibrantly colored! Delicious!
ReplyDeleteI loved kaya but very unhealthy though so I stopped making it.
ReplyDeleteoh I must keep this recipe! It is good to have the smooth kaya that don't need to be stirred.
ReplyDelete我跑进来‘偷’食谱了。
ReplyDelete看到那kaya,就好想拿片面包来抹了。哈哈哈哈
Thank you for sharing.
wow, really good le, my mum always cook this too, but me very lazy...really very good, not too sweet.
ReplyDeletelove and very fresh too! :)
ReplyDeleteGosh, your pics are so beautiful! Feel like digging my finger into the kaya right now!
ReplyDelete好滑的pandan kaya! 赞！
ReplyDeleteHi,
ReplyDeleteI can't resist myself from trying out this recipe when I see the photo, and.. wah lah.. the kaya is fabulous. Thks for sharing ^_^
Really a beautiful green kaya you have. Ok. First, must get hold of lots of pandan leaves. But those sold frozen in the US is not as good as fresh pandan leaves you get from your garden *envy*
ReplyDeleteAnncoo, thanks for your lovely words.
ReplyDeleteLendanuar, Thanks for stopping by.
Gertrude, then you should made the brown kaya.
Bee Bee, Thanks for your lovely words.
divya, in fact, it tasted wonderful.
Rachana, Thanks for your lovely words.
Pavithra, yes, this method seem simple and it wouldn't get burnt...
tasteofbeirut, hopefully you are able to get pandan leaves at your place, so you can try out.
Mary and Lyndsey, I will learn another recipe without pandan leaves and share later, so you can try out.
JO, next one i want to learn is the brown version too.
Praniskitchen, Thanks for your cute lovely words..
ReplyDeleteA full time housefly, yes, you are right.
Moon, once you finished the store bought one, next round try this out.
Keats of sunshine girl, Thanks for stopping by.
Colin, Thanks for your compliment on the photos.
Lazora cooks, Thanks for stopping by.
pigpigcorner, good not to have it too much..you are right.
Rebecca, Thanks.
Sankyuta, Thanks for stopping by.
Gulmohar, yes, fresh and organic.
Cool lassie, next time I share with you the brown version without pandan leaves, so you can try out.
Jeannie, yes, this method don't need to stir al the time.
Cinnamon girl, Thanks for your lovely words.
LCOM, thanks for stopping by.
Wendy,do try out.
eskielover, Thanks for stopping by.
Sze Sze, ask your mom to cook for you again, hehehe..
BBO, Thanks.
Cheah, Thanks for your lovely words.
annann, Thanks for your lovely words.
neyeeloh, Thanks for stopping by
tigerfish, too bad huh, next round I share with you the brown version without using pandan leaves.
Nice kaya.. remind me of my grandma's kaya, i shall try it out in this parents' day month =] thanks for sharing
ReplyDeleteHi Sonia
ReplyDeleteYour kaya looks delicious, but I don't have pandan leaves in belgium :) Have u tried the microwave method on lilyng's blog? I tried it with pandan essence, it's quite easy, u dun have to keep stirring...
Miss B
Your kaya looks lovely! I like the green color too. No need to buy from supermarkets anymore!
ReplyDeleteThe kaya looks lovely :) kaya toast.. mmmm
ReplyDeleteHi, I'm back. I do love homemade kaya, healthier and more delicious. i love ur version of kaya's recipe, dun have to keep stirring to save ur work.
ReplyDeleteNice shot for the kaya!!
ReplyDeleteWhat a brilliant colour! I want some with my toast!
ReplyDeleteHi Sonia, Do you use real coconut milk or packet coconut milk?
ReplyDeleteMs B, I don't like the strong smell of pandan essence, anyway, will hop ove Lilyng's blog to check how she use microwave method.Thanks for sharing this info.
ReplyDeletehomegirl, yes, I use real coconut milk, and prefer to use old coconut, better coconut aroma. Hope this helps.
I have tried this recipe. Is so yummy... Actually i'm not a kaya fans but i like it. i think is the easiest ways to cook kaya. i dont think i will spend 5 hrs to cook kaya...hehe..appreciate that if you can show me ur pot with the clearer pic. My kaya wont turn out the colour as yourr, is lighter colour. I'm using fresh pandan leaves too..thanks for sharing this recipe. My family like the kaya so much.....AW
ReplyDeleteAmazing click nad colour looks awesome.I have never seen or cooked with pandan leaves will ggogle about them.I am not sure I can get them in UK.
ReplyDeletethe color look great, It's taste better then commercial one,lol. Can we grown a pandan plant from fresh leaves. It very expensive a bag of pandan leave in north America, so I like to grown one?
ReplyDeleteKim
Kim, thanks for trying out. Don't think you can grow pandan just using the leaf. If possible, try to find the pandan come with root, then you can plant it .
ReplyDeleteYou really didn't stir it at all and the custard didn't curdle? The texture of your kaya looks beautiful.
ReplyDeleteHi,I have tried your recipe last week. My kaya turned out to be taste weird. Was it I cook the kaya for too long? I've used low fat packet coconut milk and cooked for 1 hour as per your recipe but the kaya wasn't thick enough so I continue to cook it directly on the stove instead of double boiling method. Please advice. Tks :)
ReplyDeleteShuyin, you must you fresh and slightly thick coconut milk for this recipe.
ReplyDeleteOh my god! I am so happy to have found this recipe... when visiting Melaka in 2005 I tasted Kaya and loved it, I bought so many jarsa nd took them with me in Europe. I would really like to trying making it... just have to find the pandan leaves!
ReplyDeleteCiao.
I tried the Recepi. It's delicious!
ReplyDeleteHello Sonia,
ReplyDeleteI followed exactly the steps provided in your recipe but after one hour of cooking, my kaya did not get the smooth consistency like yours in the picture but became lumpy instead.
Can you please advice what went wrong?
Hi, Sonia! I just made your recipe yesterday; it's very, very delicious! However, I had the same problem as Corinna - instead of cooking into a smooth paste, my kaya became lumpy and looked curdled after cooking. I had to blend the kaya with a blender after it was finished! Any tips on how to cook the kaya so that it stays nice and smooth! Thank you for your delicious recipes! - Amy
ReplyDeleteHi Corinna, sorry I missed out your question.
ReplyDeleteHi Amy and Corinna, I suppose you use double boiler method, make sure water is not boiling and not too hot, and remember to stir from time to time and stir in one same clock direction.
Blending the coconut milk with pandan leaves - Do you mean blending the milk without straining the pulp first? -- peacebear
ReplyDeletePeacebear, yes blend coconut with pandan leaves first then only strain the pulp and retain the liquid.
ReplyDeleteHi, Sonia! After cooked, my kaya became lumpy, totally not smooth and hv some water came out on the top surface. But the taste very delicious. I tried to blend after cooked but the result was too smooth & tasteless.
ReplyDeleteI 100% follow yr method. Unfortunately, two times also failed. Really need your helps !!!!!! Thanks you so much. From: Ai Tin.
fantastic recipes... as usual, very very useful tips! you are the best Sonia! the blogosphere needs more bloggers like you with selfless sharing
ReplyDeletethank you!
When making the double boiler, should the top bowl touch the boiling water or it doesn't matter?
ReplyDeleteHey Sonia
ReplyDeleteI did your Kaya.It turned out nicely.
This is a keeper.Thank you so much.
I am so happy to have found this recipe...
ReplyDeleteThank you for sharing this lovely recipe!!!
ReplyDeleteI tried it last week and it turns out delicious!
I put only half of the sugar and it still a bit sweet, guess I am not used to food that are too sweet.
I don't know how but my kaya turns out a bit lumpy.
Overall, I still like your receipt! Pandan kaya is very nice! :)
May I asked why after double boil the pandan kaya, there's water inside the kaya. I put a piece of cloth to cover the cover to avoid water from drippibg into the kaya. Even putting the kaya in the fridge, after a day or two, there's water in the kaya, can advise pls.
ReplyDeleteI've tried this jam. Its so yummy. Using 2 kind of screwpine leaves. The one that makes great color and the other one is the fragrant. Thanks a lot Sonia
ReplyDeletehello, may I know have you tried to make kaya without pandan leaves? how's the taste? thanks.
ReplyDelete