Wednesday, 9 October 2013

班兰咖椰 ~ Homemade Pandan Kaya






 
 
这可是我第一次制作咖椰哦 ,怎样?还可以吧?我太贪心,用了13片的香兰叶,所以成品变成非常"绿"咯。。。你们不要学我哦。。哈哈哈。
 
食谱取自 : Nasi Lemak Lover

班兰咖椰

材料:
3 粒蛋 (大
250g  细糖
350ml   椰浆
8 香兰叶 ( 我用13片)

 
做法

1. 把椰浆和切碎的香兰叶放进搅拌机里搅碎。过滤.

2. 蛋稍微打散, 加入糖, 轻轻拌匀直到糖融化 .

3. (1) (2)混合一起, 搅匀。过滤, 然后放进一个大碗里

4. 把大碗放入另一个装有水的容器 开小火。 不断的搅拌。

5. 大概用至少一个小时的时间。 等冷却后才装进瓶子放入冰箱。

 
** 过了 45分钟后,就要加以注意pandan糊了。蛋糊容易变粗。不停手的搅拌至煮好为止。

** 因为冷却后的加央会比较浓, 所以要掌握好熄火的时间。

 

Recipe source : Nasi Lemak Lover

 
Homemade Pandan Kaya

Ingredients :
3 large eggs (lightly beaten)
250g caster sugar
350ml coconut milk
8 pcs pandan leaves / screwpine leaves ( I used 13 pieces )

 
Method :

1 . Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.

2. Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !! )

3. Add mixture (1) into mixture (2) became kaya mixture. Stir and mix well  .

4. Sift the kaya mixture into another mixing bowl (stainless steel preferred). Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally. (Do not stop too long, 1-2mins intervals) .

5It took at least 1 hour to cook till desired thickness.  Store kaya in sterilized glass jar (boil glass jar in boiling water for about 5 minutes) and keep in the fridge after completely cool down.