Friday, 7 November 2014

咖椰 ~ Kaya ( Coconut Egg Jam )



 

食谱取自 :巧思妙点

咖椰
材料 :
150g
5 鸡蛋
350g
500ml  椰浆
5片香兰叶

做法
1.将150g的糖用干锅搅煮至金黄色的焦糖*,离火待微冷。

2.将鸡蛋打至起泡,加入350g的糖和椰浆拌匀,过滤入焦糖里,加入香兰叶,隔水搅拌** 炖煮至浓即可,约1小时。

 
* 焦糖不要煮太深色,因为熄火后颜色会加深,容易有焦苦味。
** 注意外锅的水不要太滚

 
Recipe source : Skillful & Creative Treats

Kaya
Ingredients :
150g sugar
5 eggs
350g sugar
500ml coconut milk
5 pieces pandan leaf

Method :
1. Heat up 150g sugar , simmer and keep stirring until the sugar is melted and turn caramel *. Leave to cool slightly .

2. Beat the eggs until bubbles formed , add in 350g sugar and coconut milk and stir well . Strain the mixture into the caramel and add in pandan leaves . Double-boil and stir the mixture continuously for about 1 hour or until the mixture is thick .

 
* Note : Do not cook the caramel into very dark colour to prevent from tastes burned .
** Note :  Do not cook the kaya at high heat .







This post is linked to Cook-Your-Books # 18 , hosted by Joyce from Kitchen Flavours .