Many people think that kaya is extremely difficult to make because it’s hard to ensure a good consistency. In reality, it is fairly simple. You can also choose to spice up your own homemade version. I added dark rum in mine for an additional kick (you can try with Bailey’s or even brandy)! Makes 3 cups Recipe by Mervyn Pha
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Ingredients: 9 eggs 500ml coconut milk 450g sugar ¼ cup water 5 pandan leaves, knotted ¼ cup dark rum (optional)
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Method: 1. Prepare a pot of gently simmering water. 2. Whisk the eggs in a metal bowl (large enough to fit the pot with the simmering water) with the pandan leaves and set aside.
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3. Place the sugar and water in a saucepan over a medium high flame and allow to simmer until it starts browning and caramelising. 4. If you are using the dark rum (or any other alcohol), carefully add it in now to the caramel.
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5. Stir the coconut milk into the caramel and continue to cook until it starts to simmer.
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6. Whisk the hot coconut mixture gently into the eggs.
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7. Place the kaya mixture over the pot of boiling water and cook the kaya, stirring every few minutes until it starts to coat the back of a wooden spoon (about 20 minutes to half an hour). You can also whisk the mixture if it starts getting lumpy.
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8. Allow to cool before placing in sterilised airtight jars and storing in the refrigerator. It will keep for up to a month.