The usual comments we hear about making kaya, is that it is a labourious process that requires constant stirring over long period of time to prevent the kaya from getting lumpy. To simplify this process, we are suggesting a much easier recipe that can be completed in under 15 minutes, taking away the labour of constant stirring.
The lumps in the kaya usually appear when you use whole eggs to make kaya. To prevent this from happening, we suggest to use only egg yolks for this recipe. QL Omega egg yolks are the perfect choice for this sweet, rich and custardy spread, as they are fresh, produced under stringent hygiene conditions, and best of all, contain only 50% cholesterol compared to normal eggs in the market.
The lumps in the kaya usually appear when you use whole eggs to make kaya. To prevent this from happening, we suggest to use only egg yolks for this recipe. QL Omega egg yolks are the perfect choice for this sweet, rich and custardy spread, as they are fresh, produced under stringent hygiene conditions, and best of all, contain only 50% cholesterol compared to normal eggs in the market.
Ingredients
| 40 g | sugar |
|---|---|
| 40 g | gula Melaka (palm sugar), chopped roughly |
| 200 ml | undiluted fresh coconut milk |
| 4 pieces | pandan (screwpine) leaves, cut into shorter pieces or tied into a knot |
| 4 | QL Omega egg yolks |
Method
- Heat coconut milk in a saucepan on medium low heat with chopped gula Melaka, sugar and pandan leaves. If possible, use a heavy-based saucepan to prevent from burning.
Serve with steamed Figo Flower Rolls or Figo Mantou/Mini Mantou. You can also spread some butter on the hot steamed rolls/mantous before spreading the kaya. The kaya is best eaten at room temperature so leave for 15 – 20 minutes after taking the jar out from the refrigerator before spreading for a softer and creamier consistency.
- Turn off heat when the sugars are fully dissolved into the coconut milk.
- In a medium bowl, stir egg yolks with a wire whisk.
- Pour in half of the coconut milk-sugars mixture slowly into the egg yolks while continue to stir with the wire whisk. Then pour in the remaining liquid into the egg yolks while stirring at the same time. This process is called tempering the egg yolks, so that the egg yolks do not get cooked or scrambled when pouring in the hot liquid.
- Pour the mixture back into the saucepan and return the saucepan to the stove on medium heat. Cook the mixture, stirring constantly with the whisk, until slightly thickened.
- Reduce heat to low and continue stirring until mixture is thick and creamy, and coats the sides of the saucepan thickly.
- Turn off heat, discard pandan leaves and leave to cool. Transfer the kaya into a glass jar and store in the refrigerator. The kaya can be stored up to 10 days if refrigerated.
- Serve with steamed Figo Flower Rolls or Mantou/Mini Mantou. You can also spread some butter on the hot steamed rolls/mantous before spreading the kaya. The kaya is best eaten at room temperature so leave for 15 – 20 minutes after taking the jar out from the refrigerator before spreading for a softer and creamier consistency.
QL Kitchen Tips:
- The combination of Figo Flower Rolls or Figo Mantou/Mini Mantou spread with butter and gula Melaka kaya makes it a great idea for breakfast, afternoon tea, lunch box or even picnic basket for children as well.
- To make pandan kaya, replace gula Melaka with another 40 grams of sugar (total 80 grams) and add in 3 tablespoons of freshly squeezed pandan juice (use a mortar or pestle to extract the juice, or a blender) while cooking the sugars with the coconut milk and pandan leaves. The pandan kaya is less thick compared to the gula Melaka kaya due to the addition of pandan leave juice, and has a greenish brown colour (blend of pandan juice and egg yolks).
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
To find out more about QL Figo Foods products and where to buy them, click here
