Cooking time : 10mins
Ingredients
120gm of durian puree (Blender to mix to puree form)
100gm sugar
4 egg yolks
200ml coconut cream
1 pandan knob
Non-stick wok
120gm of durian puree (Blender to mix to puree form)
100gm sugar
4 egg yolks
200ml coconut cream
1 pandan knob
Non-stick wok
Method
1. Add sugar, durian puree and coconut cream to non-stick wok with pandan knob over slow heat until dissolve. Stir for 8-10mins slow heat.
2. Use only 4 egg yolks hand beat.
3. Add beaten egg yolks to your ingredient in non stick wok and slow mix thoroughly
4. Cook for only 5 mins until your kaya becomes pasty or lumpy.
5. Remove from wok and store in glass container up to 2 weeks in fridge.
2. Use only 4 egg yolks hand beat.
3. Add beaten egg yolks to your ingredient in non stick wok and slow mix thoroughly
4. Cook for only 5 mins until your kaya becomes pasty or lumpy.
5. Remove from wok and store in glass container up to 2 weeks in fridge.
