Apparently this kiddo has a flare for promoting Ya Kun Kaya toast, isn’t it ! Hahaha ! One more probable to add to the list ~ kiddos go toast cafes for play-doh session perhaps ??? ^-^He’s mine nephew by the way. No rewards for guessing it right though. Blah. :Þ
Home-made Kaya Toast
~recipe adapted from Good Food Magazine April 2012 Issue~
*Makes about 1 cup*
4 eggs, lightly beaten and strained
2 pandan leaves, washed and bundled
toasted bread and chilled salted butter, to serve
1. Place the eggs, sugar, coconut milk and pandan in a heatproof bowl.
2. Fill a medium-sized, deep saucepan with water 5cm deep and bring it to the boil over medium heat. Place the bowl containing the mixture on top of the saucepan, ensuring that bottom of the bowl does not touch the water. With a whisk, stir the mixture slowly and continuously in one direction, taking care to not break loose the pandan leaf bundle.
3. After 10 mins, reduce heat to medium-low and continue stirring for another 10 mins, or until the kaya reduces to a slightly runny, jam-like consistency. *** I further blend the kaya in a blender for around 10 seconds for a smoother texture.
4. Spread the kaya on warm toasted bread and top with a thin slab of butter. Store the remaining kaya in an airtight container in the fridge. It should keep for 2-3 weeks.
TO NOTE :
~Cook the kaya to a slightly runnier consistency than usual jams or it might over-thicken upon storage.
~Kaya will keep unrefrigerated in an airtight container for about three days, or chilled for three weeks.
~As coconut milk tends to turn rancid quite easily in our climate, it is best to dispose of the kaya if it starts to discolour or smell sour.
~The alternative way to making kaya is to steam the mixture of ingredients for approximately an hour.