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.
DH1 : Quite a lot of sugar.
Lannie : Yes, 1 egg 45g sugar, 50ml coconut milk, 5g screw-pine leaves
Sieve coconut milk into eggs
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)