Home Recipe Cook Fast & Easy Kaya Jam Recipe

 

Durian Chiffon Cake Recipe

It's durian season again, I will jump into durian chiffon cake recipe first before I continue to post for other chiffon cakes recipe. I used my recipe keeper (with step by step procedure) and modify to make this durian chiffon cake.

 

Yakiniku Buffet けゐとく苑 | Japan

This is the second time I went for Yakiniku in this restaurant. I missed the opportunity to take the photos of the food at the first time. This time I must grab the good opportunity to take as many photos as I can to share with our blog’s reader as I believed it is a worth recommended yakiniku restaurant in Japan.

 

Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

 

Sukiyaki 鋤焼 | Dinner At Japanese Sensei House

When I was working in Japan, I attended Japanese class in order to improve my Japanese language. I have a Japanese teacher who taught me the Japanese language for about a year when I stayed there. Before the training end, I was invited to her house for dinner. I feel glad to have the opportunity to visit her house.
Fast & Easy Kaya Jam Recipe PDF Print E-mail
Written by Administrator   
Friday, 13 September 2013 10:05
AddThis Social Bookmark Button

Kaya_2This is a fast and easy version of making kaya recipe. Compare with mother's version kaya recipe, "my" version required much lesser time in making kaya jam. The so-called "my" version is not my own creation, it was my "founding" version from here.

Comparison between mother's version and "my" version:

mother's version "my" version
very delicious delicious
thicker a bit watery
better fragrance less fragrance
hard to get from outside same taste can get anywhere
long hours needed (about 4 hours) fast and easy (less than 30mins)
more patient done fast, suit for everyone
can keep up to a month can keep up to a week

I am too lazy to try mother's version although it is really really delicious. Hence came out my version. For those who like kaya, and lack of time or patient standing long hour keep stirring your kaya jam, my version is actually a very good try. It is better to make home fresh kaya jam since it is fast and easy to make. Try make a small bottle each time and finish it fast when it is still fresh, and make for new badge after finish.

Kaya_1

Ingredients:

90g sugar
200 ml undiluted fresh coconut milk
4 young/light green pandan leaves
4 yolks (make sure no egg white at all)

Method:

Kaya

1. Cook sugar in a pot over medium-high heat until light brown, swirling slowly. Reduce heat to low. Keep swirling until sugar is medium-brown.
2. Add coconut milk (beware of steam) and pandan leaves. Increase heat to high.
3. Stir until coconut milk is just starting to simmer gently. Turn off heat.
4. Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk in one go.
5. Over medium to medium-low heat, cook combined mixture until slightly thickened.
6. Reduce heat to low. Continue stirring until mixture is thick enough to coat spoon thickly.
7. Discard pandan leaves. Transfer kaya to a bottle. Leave until completely cool.
8. Cover and refrigerate.


Powered by Web Agency
relatedArticles
 
Google
Web
MnYfoodtalk

Most Read

Latest Articles

Chiang Mai, Thailand Travel

CM


Hong Kong & China Travel

JingZi


Latest Comments