Homemade kaya without artificial colouring and perservative!
Ingredients :
250g sugar (I used 230g)
Original recipe calls for 4 eggs (I used 5 eggs)...
About 250g coconut milk (I use Heng Guan brand) or 1 freshly squeezed coconut milk (approx 1 bowl)
5 pandan leaves, tied into a knot
Ingredients :
250g sugar (I used 230g)
Original recipe calls for 4 eggs (I used 5 eggs)...
About 250g coconut milk (I use Heng Guan brand) or 1 freshly squeezed coconut milk (approx 1 bowl)
5 pandan leaves, tied into a knot
Method 1:
If you want brown coloured kaya, you will need to melt half portion of sugar in a pot till caramelized. Add in all the other ingredients and stir continuously till thicken over small flame.
Method 2:
If you want green coloured kaya, add all ingredients into a pot and stir continously over small flame till thicken.
To note : I used double boiling for method 2.
If you want brown coloured kaya, you will need to melt half portion of sugar in a pot till caramelized. Add in all the other ingredients and stir continuously till thicken over small flame.
Method 2:
If you want green coloured kaya, add all ingredients into a pot and stir continously over small flame till thicken.
To note : I used double boiling for method 2.
Post link: https://www.facebook.com/groups/singaporehomecooks/667102040025542/?notif_t=group_comment_reply#!/photo.php?fbid=816667568345192&set=gm.667804573288622&type=1&theater
