I made this quick kaya for eating with these alkaline dumplings... YUMMY! 😋You can blend it in a blender to get a smoother textures.
Ingredients:
45 g sugar
45 g palm sugar
200 ml undiluted fresh coconut milk
4 pandan leaves (wash and cut 5 cm long)
4 yolks(make sure there's no egg white at all)
Method:
1. Cook sugar, palm sugar, coconut milk and pandan leaves over medium heat, stirring constantly, till just starting to simmer gently. Turn off heat.
2. Stir egg yolks and, at the same time, slowly add half of coconut milk mixture. Next, pour all of egg mixture into remaining coconut milk in one go.
3. Over medium heat, cook combined mixture till slightly thickened, stirring constantly. Reduce heat to low. Continue stirring till mixture is thick enough to coat sides of pot thickly. Taste and add more sugar if necessary.
4. Discard pandan leaves. Transfer to a bowl or bottle. Leave till completely cool. Cover and refrigerate. May be stored up to 1 week. Bring to room temperature before serving if you want a softer, squidgy consistency.
Happy Making!
Source from: Kitchen Tigress
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