Kaya by DH Friesland Lannie

Today, Lannie is here to show the step to step to making  'kaya'. Kaya is coconut jam/spread/curd prepared from ingredients like coconut milk, sugar, eggs and screw-pine/pandan leaves. It is typically spread on toast or crackers or used as fillings for puff pastry.

Whisk eggs.

Sieve eggs.

                                

DH1    : Quite a lot of sugar. 

Lannie : Yes, 1 egg 45g sugar, 50ml coconut milk, 5g screw-pine     leaves

coconut milk

             

 Sieve coconut milk into eggs

DH1 : Just 44g pandan (pinescrew leaves)?

Lannie : Actually depends how "heong" / fragrant you want your kaya. I used more.

DH2 : If frozen ah Lannie, how different is the smell from the fresh ones?

Lannie : I don't smell any difference.

Dh1 : You blend the whole pandan leaves?




Lannie : Yes, frozen and with water and sieve the pandan.

Lannie : Double boil the kaya mixture with lots of water , keep on mad whisking.


DH2 : 1 hour? Faint!


Lannie : No, only 1/2 an hour. You can pause and multi-task, I even fried ham and bacon on the pan and made lunch. Whisk non-stop so the kaya set faster.


DH1 : Around 30 mins non-stop whisking?


DH2 : I thought I saw some recipe say blend it with blender?


Lannie : Only use blender when there is lumps, real perfect kaya has no lumps.

 

DH2 : Oh, like that, stir non-stop.


Lannie : Yes,..stop less than 1 min.


DH2 : I can't do this, no way.


Lannie : Actually, the more you whisk the faster the kaya set.


DH1 : Very nice colour.

DH2 : I love the colour of this kaya.

DH3 : On a cracker?

Lannie : Yes...damn "cheng" mannn...( damn good/divine good)