Ingredients
4 Eggs
200ml Kara thick coconut milk
1/2 Cup castor sugar
Pinch salt
In a small bowl, beat 4 eggs (enough to blend yolks & whites). Put aside. In a large microwave bowl, mix 200ml thick strained santan (Kara tetrapak or squeeze from 400g freshly grated coconut) with 0.5 cup castor sugar (or more to taste) and salt, then zap on HIGH for 1 min & stir with wire whisk till sugar is dissolved. Zap 30 sec more & stir. While stirring, stream beaten egg into hot santan. Zap kaya mix on LOW 5 mins, stir, repeat. Reduce zapping time to 3 mins, stir. Repeat 2-3 times till kaya is nice & thick. If lumpy, use a hand-held blender to smoothen at the end.
PANDAN Kaya
Add a few drops of pandan essence OR juice squeezed from pounded wet pandan leaves OR 2 knotted pandan leaves to the mixture and cook.
CARAMEL Kaya
Make basic kaya first. Then, heat 1/3C sugar with a little water in a pan to a rich brown syrup (watch VERY carefully cos BURNT syrup is nasty!) and quickly stir in hot kaya with a silicon spatula till well mixed (my MIL's way). I might try using brown sugar or even gula melaka syrup instead of white sugar for the basic kaya next time instead of making caramel.
4 Eggs
200ml Kara thick coconut milk
1/2 Cup castor sugar
Pinch salt
In a small bowl, beat 4 eggs (enough to blend yolks & whites). Put aside. In a large microwave bowl, mix 200ml thick strained santan (Kara tetrapak or squeeze from 400g freshly grated coconut) with 0.5 cup castor sugar (or more to taste) and salt, then zap on HIGH for 1 min & stir with wire whisk till sugar is dissolved. Zap 30 sec more & stir. While stirring, stream beaten egg into hot santan. Zap kaya mix on LOW 5 mins, stir, repeat. Reduce zapping time to 3 mins, stir. Repeat 2-3 times till kaya is nice & thick. If lumpy, use a hand-held blender to smoothen at the end.
PANDAN Kaya
Add a few drops of pandan essence OR juice squeezed from pounded wet pandan leaves OR 2 knotted pandan leaves to the mixture and cook.
CARAMEL Kaya
Make basic kaya first. Then, heat 1/3C sugar with a little water in a pan to a rich brown syrup (watch VERY carefully cos BURNT syrup is nasty!) and quickly stir in hot kaya with a silicon spatula till well mixed (my MIL's way). I might try using brown sugar or even gula melaka syrup instead of white sugar for the basic kaya next time instead of making caramel.
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