Home-made Kaya
Notes of my Kaya making:
My rice cooker is the normal type with only 2 functions, the 'Cook' & 'Keep Warm' functions. It took me abt 2 hours or so and it done. Just pour in the mixture and cook as per normal, like cooking your rice. Aft the 1st cooked, the mixture will be slightly thicken, let it 'keep warm' for abt 10 mins. Open the cover & stir till well combined. Press to 'cook' function again, fr now DO NOT COVER the kaya, just stir it occasionally (I stirred it every 20 -25 mins with a whisk). Cook, keep warm & stir until the kaya is smooth & thickened. Hope u understand what I written here...
Herewith is the measurement I used: - 400ml Canned Coconut Milk (blend with 4 pcs of pandan leaves which cutted into small pcs), strain the mixture. - 5 Large Eggs & 1.5 cup Sugar. HTHs...
posted by Fonia @ 6:39 PM
2 Comments:
Don't know if it bothers you, but I've found, using a similar recipe that if you're looking for a smoother texture and a bit less liquid, it helps to stir in a tablespoon of tapioca/sago starch to soak up the excess liquid and make it thicker. Hope it helps.
Hi, No worries! Your comments/advices are highly appreciated. So sweet of you to share with me. I will try it the next time! ;)
Once again, Thank you so much for sharing!
Good day ya!
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