I was blog hopping the other day and came across this Kaya Recipe. For those who don't know, Kaya, (comes from a Malay word which means "rich") is distinctively Malaysian. It is traditionally made by continuously stirring over gently boiling water in a double boiler until the custard becomes thick and golden brown (or green, depending on the level of caramelisation of the sugar). This could take sometimes up to a couple of hours!
I remember my mom, standing for hours by the stove, stirring the rich golden mixture with a wooden spoon. When it's done, the kaya is served as an accompaniment to her trademark glutinous rice or pulut tai tai. Yummmm...
When I saw how easy and quick this recipe was, I had to try it.
The ratio is 1:1:1.
So, I used:
8 large whole eggs
400g white sugar
400ml canned coconut milk
4 screw pine or pandan leaves, knotted for flavouring.
Whisk eggs and sugar in a microwaveable bowl, large enough for all the ingredients to be combined. Add in the screw pine leaves. If you don't have this, you can also use natural vanilla essence.
Zap eggs and sugar in the microwave oven for 2 minutes.
Add in coconut milk. Stir to combine.
Repeat the above steps, carefully stirring in between zaps. The mixture can become VERY bubbly hot so be careful when stirring.
I continue to cook the custard in the microwave oven for a further 6 minutes, stirring every 1 minute until the mixture is thick and creamy, or a desired consistency.
Total cooking time: 18 minutes.
Makes two 500ml jars.
See how easy it is?
Verdict: Just a little tad too sweet. I will use half the amount of sugar next time, and maybe try using brown sugar instead. Overall, great! Just like mom's, minus the hassle. (Or what I would like to believe anyways!)
Kaya toast... delicious!