My green cream

I LOVE kaya. I love having it with my min jian kueh, having it spread on a good slice of multigrain bread, slapped in between two pieces of cream crackers or even having it own its own! Somehow the rich mixture of eggs, coconut milk and sugar never ceases to stir my tastebuds. The person who invented kaya must have been a genius! Plus, anything with pandan in it is simply too good to resist. Therefore today, I'm proud to say I made my first ever pot of kaya :)



The recipe was taken from Chubby Hubby whose home-made kaya looked deliciously nice. I also read from some other sites that traditional kaya is supposed to be custard like. Since this was my first attempt, I wasn't really sure how the process should go and I think might have made some mistakes. I also edited the recipe be reducing the caster sugar from 275g to 175g since I didn't want my kaya to be too sweet.

After steaming the kaya for a mere half an hour, I went to check on it and I saw a bowl of steamed egg staring back at me! Hahaha! I wonder if it's got anything to do with reducing the sugar. Help anyone? But thanks to my gf's brilliant idea of blending the "steamed kaya egg", we finally got a decently smooth pot of custard-like kaya which tasted pretty good! Although with the huge reduction in sugar, it was still quite sweet. I would suggest though, that if you are going to reduce the sugar, you should also take away an egg yolk or two since the final product tasted quite eggy. Actually, it kind of tasted more like egg custard *sheepish grin*
But still! It's my first pot of kaya and I'm proud of it!



Yay, I'm having kaya with toast for tomorrow morning's breakfast, and the next, and the next....

Recipe:
250ml cocont milk
8 pandan leaves
175g caster sugar
1/4 teaspoon salt
8 chicken eggs

Instructions:
1. Combine eggs, sugar and salt and stir till sugar dissolves.
2. Tie 6 pandan leaves together into a knot and bruise them to release the flavour
3. Pour coconut milk and leaves in a saucepan and boil till it starts to bubble
4. Stir in coconut milk into egg mixture slowly while stirring constantly
5. Pour mixture over sieve into a double boiler
6. Boil till mixture begins to thicken
7. Tie the remaining 2 leaves into a knot and place in a bowl. Sieve the mixture into the bowl.
8. Cover with foil and make small holes. Steam for 45mins - 1hour
9. Blend till desired smoothness