Kaya toast Recipe
Print recipe| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
Ingredients
- 4 egg yolks (at room temperature, well beaten)
- 45g palm sugar (3 rounded tablespoons)
- 45g white sugar (3 rounded tablespoons)
- 200ml coconut milk (fresh or canned)
- 4 fresh pandan leaves ((found in well-stocked Southeast-Asian grocery stores))
Directions
| 1. | Beat the egg yolks thoroughly |
| 2. | Pour the palm and white sugars and the coconut milk into a pan over medium heat. Add the pandan leaves. Stir constantly with a spatula or wooden spoon until the mixture begins to simmer. Turn off the heat |
| 3. | Slowly pour 1/2 of that mixture into your egg yolks. Keep stirring. |
| 4. | Pour the combined egg yolk/mixture back into your pot, turn the heat back on to medium. Stir constantly for 10-15 minutes. You will see the kaya gradually thicken. It might still be a bit runny after 15 minutes, in which case the spread will get a chance to set in the fridge. |
| 5. | Remove the pandan leaves and transfered the thickened kaya into a sterilized jar. Leave the jar lid open to cool completely. When cool, close the jar and store in the fridge for up to one week. |
| 6. | Generously, butter two slices of bread, take the kaya out of the fridge and spread some on your bread. Enjoy your kaya toast! |
Note
Thank you Ronald for the recipe!
Adapted from: http://everybodyeatswell.blogspot.sg/2013/04/homemade-kaya-coconut-egg-jam-in-15.html
