ID: 920ae414...
This homemade kaya recipe teaches you how to make rich, sweet, and smooth kaya jam, with the special addition of pandan leaves for a unique aroma. It's perfect for serving with toast or bread.
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Heat and filter the palm sugar, granulated sugar, and coconut milk. → Gently beat and filter the eggs. → Combine the palm sugar syrup with the egg mixture, add pandan leaves, heat using a double boiler, and stir continuously until thickened. → Remove the pandan leaves, and use an immersion blender to blend the kaya until smooth. → Transfer the kaya to jars and chill before serving.
Heat and filter the palm sugar, granulated sugar, and coconut milk. → Gently beat and filter the eggs. → Combine the palm sugar syrup with the egg mixture, add pandan leaves, heat using a double boiler, and stir continuously until thickened. → Remove the pandan leaves, and use an immersion blender to blend the kaya until smooth. → Transfer the kaya to jars and chill before serving.
Analyzing cooking steps...
When heating the sugar and coconut milk, use low heat. Ensure the sugar is completely dissolved, but do not bring to a boil.
Do not over-whisk the eggs to avoid creating too many air bubbles, which can affect the texture.
When heating the kaya in a double boiler, stir continuously to prevent lumps or scorching the bottom.
Pandan leaves impart a unique aroma to the kaya; do not omit them.
Kaya will thicken further and taste better after refrigeration.
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