Wednesday, May 23, 2007

Home-made Pandan Kaya

Maybe it's because of the number of Shrek advertisements on the air lately, but this is my second posting that is turning out a wonderful shade of green from the pandanus leaves that is often used in sweet and savoury dishes in South-East Asia. Not entirely ogre green, but close.

Finally gave in to making kaya, a egg custardy kind of jam that is wonderful on toast. I have seen many successful attempts on this recipe in KC, and decided to try my hand in it too since it's simply mixing the ingredients and adding it to the breadmaker under the jam function. It was ready in about an hour, and after blending it smooth in a blender or food processor, it was ready for consumption. However, I put it in the fridge for a couple of hours as I like it chilled, and it was delicious on the warm toast.

The main ingredients in this custardy kaya jam are 1 cup eggs, 1 cup coconut milk, 1 cup sugar (original was 2 cups), and pandanus leaves for flavor. In the old days, moms and grandmas used to stand in front of the stove, stirring the mixture constantly to ensure a smooth texture and that it doesn't burn on the sides of the pot. These days, with modern apparatus, it simplifies the process immensely. And we still get that great taste without spending as much time on it. Thanks tthksy and Gina!

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