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Recipe for Homemade Pandan Kaya (revised on 12 Nov 2013)
Largely adapted from 创意生活 Fan Page
5 large eggs (about 65g each)
220g castor sugar
300 ml coconut milk (preferable freshly squeezed and undiluted) (note 1)
13-15 fresh pandan leaves (screw pine leaves) (depending on the size) (note 2)
- Wash the pandan leaves and set aside 5 leaves which will be used during cooking. To extract the pandan juice, use a pair of scissors snip the pandan leaves into thin strips. Blend them with 100ml coconut milk. until they become pulp. Pour the pulp into a muslin bag and squeeze out the juice. Return a little juice back to the pulp and squeeze again. Repeat this step for 2-3 times. This will give the jam a greener hue and a more fragrant taste. You can also squeeze the pandan pulp by using your hands with a sieve below to filter the juice.
- In a mixing bowl, crack the eggs. Use a hand balloon whisk to lightly beat the eggs (note 3). Add sugar and stir until dissolved. Then add coconut milk and pandan juice to combine.
- Pour the mixture into a large cooking pot (pan or wok) through a sieve (or strainer) (note 4). Cut the remaining 5 pandan leaves into pieces (about 5-6inches length) and add to the mixture.
- Start cooking the mixture under medium heat. Use hand whisk balloon or wood spatula to constantly stir the mixture to avoid lumps from forming and the kaya sticks to the bottom.After 5-8 minutes when the pot is hot, reduce the heat to medium low. Continue cooking until it is thickened and turns to jam-like texture. Use low heat towards the end of the cooking process. It takes you about half an hour (note 10). If you stir the mixture, the lines appearing will stay on the mixture. This indicates the kaya is done.
- Remove the pandan leaves and let the jam cool down completely. Transfer the jam to a sterilised glass container and refrigerate it.
- You can need freshly grated coconuts from 2 to 2.5 coconuts to extract 300ml concentrated coconut milk (without adding water).
- You can use less pandan leaves if you prefer a lighter green hue for the jam.
- Do not over beat the eggs as it will create air bubbles which will cause the appearance of lumps during the cooking process.
- Sieving the mixture before cooking will help to discard any impurities and air bubbles formed.
- A large cooking surface is preferred to allow the heat to spread more evenly during cooking. I use a large AMC stainless steel pot with 25cm diameter.
- The longer you cook the jam, the greener hue the jam will be.
- The texture of the jam will become thicker after it’s cool down completely, and even more after it’s refrigerated.
- I cook my jam using gas stove . If you cook with induction cooker, start with 120 degree and later reduce to 90 degree as suggested by THIS LINK). Another option is to cook with double-boiled method as shown on THIS LINK.
- This jam can last for 2-3 weeks in the fridge. Make sure you use a clean spoon every time you scoop the jam.
- With this revised method, the kaya can be done in half an hour (not 1.5 hours as I did previously). However, it may look a bit grainy. If you like a smooth, shiny and creamy consistency kaya, you just need to blend it.