Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, nyonya kaya. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Nyonya Kaya is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Nyonya Kaya is something that I’ve loved my whole life. They’re nice and they look fantastic.
Nonya kaya is light green in colour. Hainanese kaya uses caramelised sugar, has a toffee colour, and is often sweetened with honey. How to enjoy kaya or coconut jam as a treat.
To begin with this recipe, we must prepare a few ingredients. You can cook nyonya kaya using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Nyonya Kaya:
- Prepare Pandan Leaves, 21 + 6
- Make ready 150 g Granulated Sugar,
- Take 150 g Demerara Sugar,
- Prepare 150 g Raw Coconut Sugar,
- Prepare 6 Eggs,
- Prepare 170 g Coconut Cream,
- Take 2 TBSP Coconut Rum,
The majority of my childhood days were spent in the kitchen, watching my. Why Nyonya?, I think it's Melaka style of making coconut jam using gula melaka or palm sugar. This is my own nyonya kaya using ingredients i know will taste superb. The traditional Kaya toast is our nation's favourite breakfast!
Instructions to make Nyonya Kaya:
- Wash pandan leaves thoroughly. - - Tie 2 pandan leaves into a knot. - - Repeat until you have 3 knots. - - Transfer into a heavy large heat-proof bowl and set aside.
- Coarsely cut the remaining 21 pandan leaves into a blender. - - Add in 150g of water. - - The ratio is 50g of water to every 7 pandan leaves. - - Blitz until smooth. - - Pass the pandan juice thru a fine sieve into a bowl.
- Using the back of a spoon to squeeze as much juice as possible. - - Discard the residue and set the pandan juice aside. - - In a large bowl, add in the 3 types of sugar. - - Add in eggs.
- Using your hand, mix until well combined, breaking up any lumps of sugar and yolks. - - This is to prevent any aeration. - - Add in the pandan juice, coconut cream and coconut rum. - - Still using your hand, mix until everything is well combined.
- Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves. - - Discard any residue. - - Add some water into the wok over very low heat. - - The water should be barely simmering. - - Place the bowl of batter into the water.
- The water should reach 1/2 inch away from the top of the batter. - - Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover. - - Cover the wok with a lid. - - Steam for 15 mins. - - Remove the lid and the plate.
- Give the batter a light whisk. - - Cover and repeat the steps every 15 mins for 2.5 to 3 hrs. - - If the water is simmering, the heat is too high and it will cook the eggs. - - The batter should thicken and stick to the whisk. - - Remove from heat and fish out the pandan leaves.
- Set aside to cool down. - - It will thicken further once cooled. - - Transfer into sterilized jars. - - It can be kept chilled in the fridge for a good 3 months. - - Spread on some toast and enjoy.
Soft white bread spread with a generous amount of creamy kaya together with a thick slab of butter. The kaya is made using eggs, sugar, coconut milk and pandan leaves. The green from the Kaya comes from pandan extract. Start your day with this delightful and tasty Kaya together with a warm cup of coffee! Have you ever try before the Nonya Kaya?
So that is going to wrap it up with this special food nyonya kaya recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
