Homemade kaya pandan

Recipe for homemade kaya pandan

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Homemade kaya pandan is a delightful and aromatic Malaysian spread made from coconut milk, eggs, sugar, and pandan leaves. This traditional recipe is cherished for its creamy texture and unique pandan flavor. It can be enjoyed on toast, as a filling in pastries, or even as a topping for desserts. Making kaya pandan at home allows you to control the quality of ingredients and customize the sweetness to your liking.

Keywords: Malaysian, spread, coconut milk, pandan leaves, creamy.

Homemade kaya pandan details

Homemade kaya pandan, recipe Rating: 4.5
Number of votes:99 INGREDIENTS:

5 eggs

550g sugar, castor or granulated

500ml coconut milk

10 pieces pandan leaves

1/2 tsp pandan paste 

METHOD:

1. Process pandan leaves with 100ml of the coconut milk in a blender. Strain to discard pulp.

2. In a mixing bowl, lightly beat all the eggs.

3. Add sugar into beaten eggs. Use a hand whisk to stir mixture until all sugar dissolves .

4. Add coconut milk and pandan juice in (1) into egg mixture. Stir well.

5. Pour kaya mixture through a sieve into another mixing bowl (stainless steel preferred).

6. Bring a pot of water to boil.  Reduce fire and place mixing bowl over pot of barely simmering water .  The fire should be really slow . Stir kaya occasionally for the first 25 minutes. When kaya starts to thicken, stir it continuously.

7. When kaya reaches the desired thickness, takes at least another1 hour, remove it from heat. Cool completely before storing it in a clean jar. Keep refrigerated.

8. Spread over bread, plain crackers, serimuka etc.

NOTES:

1. It takes longer to dissolve granulated sugar than castor sugar. Make sure all the sugar dissolves before adding coconut milk.

2. The purpose of pouring kaya mixture through a sieve is to eliminate big air bubbles, formed during the whisking process. Existence of air bubbles will result in non-consistent or lumpy kaya.

3. This recipe has higher sugar content than Homemade Kaya – Palm Sugar Flavour. This recipe is easier to handle, especially when you are not too confident in controlling the heat. Lesser possibility of overcooking, which produces lumpy kaya.

4. I suggested double boiler heating method as this method would give a considerably slow heating effect to the kaya mixture. However, if your stove does come with a slow fire function, use direct method. The whole cooking time will be reduced.

5. With the real slow fire We was using, it took about 25 minutes before kaya mixture started to thicken. After this stage, stir mixture continuously as it gets thicken faster.

6. 550g sugar is a bit too sweet for me. We would suggest sugar to be reduced to 500g. However, do take note that the sweeter the kaya, the longer it can be stored.

7. Kaya will turn thicker when it is cool.