You need …
4 medium eggs
1 1/4 cups sugar
160ml coconut milk
6-8 Pandan leaves, washed and tie into a knot
Small pinch of salt

And ….
1. Beat eggs and sugar together till there are no streaks of egg whites/yolks.
2. Mix in coconut milk well.
3. Pour these into breadmaker and add in Pandan leaves
4. Select jam function and leave the machine to work. Occassionally open and scrape down the sides.
5. When it’s cooked, transfer to a pot and give it a good whisk.
6. Leave to cool before transfering to jars/containers to keep.

Yields …
1 small plastic tub

Notes …
– I’m using Bluesky Breadmaker hence selected function 9 which the whole process will take 1 1/2 hrs.
– I use Ayam brand packet coconut milk [200ml].
– No need to add any Pandan essence, sufficient Pandan leaves will give you the green color.
– Some will say to blend it after it’s cook to get a smooth texture, personally I won’t bother.
– Alternatively, put them inside a slow cooker and stir it occassionally.

About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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6 Responses to Kaya

  1. Hi Elyn, thanks for sharing the kaya recipe. Will definetly give it a try 🙂
    btw, when you say after removing the kaya from the bread machine, and then place it in a pot to whisk…do you need to heat the pot? or simply whisk at room temperature? Thanks!

  2. Elyn says:

    Hi SH. The main objective to whisk the Kaya again is to smoothen the texture. No need to heat the pot, actually I don’t bother with it 🙂

  3. Hi Elyn, many thanks for the tips!

  4. Chris says:

    Hi, how long can we keep the Kaya in the fridge before it turns bad?

  5. Hi Elyn, tried making kaya…but it was a flop 😦
    I think it’s because I used packet coconut cream (Kara brand) instead of coconut milk. The kaya was very lumpy and dry…looked like scramble eggs 😉 will give it a try again!

  6. Oh wow. I can’t wait to try this. It has been way too long since i last had kaya on toast. Thanks for the recipe!

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