Received some Pandan leaves from my in laws yesterday, so I processed the juice into home made pandan extract to be used in a few coming recipes.
* Home made pandan extract can be kept in the refrigerator for 1-2 weeks, and it is rather easy to make, perhaps I can share the methods in coming posts.
One of the first desserts that I made from this sweet-smelling home made pandan extract was Pandan Kaya.
Kaya is a rich, smooth and creamy jam/spread made from coconut milk, eggs and sugar, which originated from South East Asia. There are two most popular versions of kaya: pandan kaya is made by adding pandan extract, which gives the kaya its vivid green colour and distinctive aromatic flavour; if caramel is used instead of pandan, then you will get a brow colour caramel kaya.
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| Pandan Kaya |
| Eggs | 4 (Large) / 5 (Medium) |
| Sugar | 280g |
| Home Made Pandan Extract | 10g (or judge from the colour) |
| Coconut Milk | 400ml |
| Salt | 1 pinch |
| Butter (optional) | 1 tbsp |
Method
1. Beat the eggs and sugar together, then mix in the coconut milk.
2. Add pandan extract until the mixture reaches the desired green colour.
3. Prepare a double boiler. Fill the base unit with water and bring to boil.
3. Prepare a double boiler. Fill the base unit with water and bring to boil.
4. Add kaya mixture to the top unit of the double boiler.
5. Stir every 5-10 minutes for about 1 to 1 1/2 hour, or until the mixture turns into a smooth, thick paste.
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| Metal bowl over a pan |
Notes:
i. Butter is optional. I add it for extra richness and for smoother texture.
ii. Home made pandan extract may vary in concentration and colour, so please feel free to adjust the amount of extract used, by judging the colour of the kaya mixture. If you like a depper colour kaya, use more pandan extract, and vice versa.
iii. The colour of the end product will usually be 1-2 tone greener compared to the initial liquid mixture.
iv. If you don’t have a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used.
iv. Home made kaya can be kept in the refrigerator for 1-2 months.
After 2 hours of hard work, finallly it's time to enjoy the yummy kaya with a piece of bread and a cup of coffee...
Omg, the pandan looks so good! Love the bright green colour! I tried to make it once, total failure as it was burnt. LOL :)
ReplyDeleteThe kaya looks so lovely and must have been yummy too.
ReplyDeleteLindy, the green colour was from fresh pandan extract which gives the kaya a lovely aroma! Will post the method to extract pandan juice later.
ReplyDelete& It's really very easy to make. Maybe you can try out the recipe, as long as it's over double boiler, I think it's quite burn-proof :p
Nava, smooth and rich, yummy yummy...
ReplyDelete