Gula Melaka Kaya 椰糖咖椰 (8)

My favorite kaya is always the ones which is thick and rich in texture and golden brown in color. 😊

While the traditional way of double-boiling is probably the best way to make kaya, nowadays, you can actually make this kaya in less than an hour. The taste is as close as the ones that make in traditional way. 😘

So why wait? Let's try this quick and easy kaya recipe and it takes about 30 minutes to get a smooth and fragrant aroma of Pandan Leaf and Gula Melaka. 😉

Gula Melaka Kaya

Ingredients:
Egg 4  (Kampung eggs)
Gula Melaka 80g 
Brown sugar 60g
White sugar 60g
Coconut Milk 200g
Pandan leaf 4
A pinch of salt

Method：
1) Eggs, salt, sugar, gula Melaka and coconut milk mixed well.
2) Sieve the eggs mixtures into cooking pan(optional), add Pandan leaves.
3) Cook over low heat,  keep stirring (be quick) until the kaya is thickened.
4) If the kaya jam is not so smooth, blend in a blender to get a smooth jam.( optional)

Notes: 
1. Use a thick pan to cook kaya.
2. You can blend the kaya in a blender to get a smooth jam.
3. The kaya cannot keep too long. The best is keep for one or two weeks. It's best to keep it fresh to store it in the refrigerator.

椰糖咖椰
材料：
鸡蛋 4粒（菜园鸡蛋)
椰糖 80g（切碎）
红糖 60g
白糖 60g
椰浆 200g
香兰叶 四片，切段
少许盐巴

方法：
1）将鸡蛋，盐巴，全部的糖和椰浆全部混合。
2）再将刚才混合的材料全过滤进钢锅，加入香兰叶。
3）用小火煮，然后不停的搅拌（动作要快）直到Kaya浓稠为止。

注：
1. 用厚锅煮kaya以防黏锅。
2. 如果咖椰不够滑，可以用料理机搅拌至滑。 
3. kaya不能保存太长时间。最好的是保存一到两周。如果想保持新鲜，将其存放在冰箱里。

Happy Making!