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Sunday, 15 April 2018



The usual way of cooking kaya
is to stand in front of the stove stirring for an hour or so.

This is because Kaya made with whole eggs
has to be cooked at very low temperature.

As such, it needs to be heated over a water bath,
and stirred continuously.

If temperature is too high,
the egg whites would turn lumpy and ruin the texture of the kaya.
It will not be smooth anymore.

So happy to learn from Kat Kat that
Kaya can be done in just 10 minutes!

This is interesting!

Finally, I realised that the hard labour can be avoided simply by:
1) omitting the egg whites, thus allowing the kaya to be cooked at higher temperature
2) replacing some of the white sugar with palm sugar which does not need to be caramelized

Author of this recipe, kitchentigress says
"Re-engineering slashes the cooking time to only 10-15min.
and at the same time,
the taste is not compromised!"

10 Minute Kaya
45g sugar
45g palm sugar
200ml thick fresh coconut milk
4 pandan leaves, cut
4 yolks, make sure there is no egg white!

1) cook palm sugar, sugar, coconut milk and pandan leaves over medium heat,
     stirring continuously, till just starting to simmer gently. Turn off heat!
2) stirring the egg yolks, slowly drizzle in 1/2 of the coconut mixture
3) then, pour this egg yolk mixture into the remaining coconut mixture in one go.
4) over medium heat, cook combined mixture, stirring continuously
5) reduce heat, continue stirring until the mixture is thick enough to coat the sides of the pot
6) remove pandan leaves & let cool before packing into a bottle
7) cover & refrigerate. May be stored up to 1 week.
How about enjoying some toast with butter and 10 min kaya?

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