If you like Homemade Pandan Kaya, this is the best kaya recipe for you! Infused with pandan leaves, this Nyonya Kaya is so smooth and aromatic. This is also the key ingredient for making traditional Kaya Toast for breakfast. Perfect on toasted bread with a thick slice of butter on top. Enjoy!
Author: Huang Kitchen
Pandan Leaves (6)
into smaller pieces and place them into a mortar and pestle. Add in some
Water (as needed)
and pound the pandan leaves into a fine pulp.
Then add the pandan pulp into the
Coconut Milk (1 cup)
and stir to mix well. Set aside to steep for 10 minutes.
In a separate mixing bowl, add in
Granulated Sugar (1 cup)
. Mix until well combined with a whisk. Do not beat the egg mixture.
Strain the infused pandan coconut milk into the egg mixture. Press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp. Mix the coconut milk and egg mixture well.
Then strain the egg mixture into a clean non-stick wok or pot. Add in knotted
Pandan Leaves (2)
and we are ready to cook the batter.
Place the wok on the stove over low heat. Stir constantly with a wooden spoon. Remove the pandan leaf when the batter starts to thicken and keep stirring till the kaya batter turns thick, glossy, smooth, and has a spreadable consistency.
Remove from stove and pour out the kaya into a clean bowl or container and set aside to cool completely. Once cool, store in an airtight glass jar and refrigerate. Serve as a spread on toast bread or crackers. Enjoy!
Cook the kaya on low heat all the time as it needs to be cooked gently with continuous stirring. The aim is to get the kaya to a smooth texture without too much curdling.
Do not overcook the kaya. Once the kaya is cooked to the consistency of a soft curd or thick paste, it is done. Bear in mind that it will firm up slightly as it cools.
Can be kept in the refrigerator for up to two weeks!
Nutrition Per Serving
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