Malaysian Homemade Kaya

Kaya has always been my favourite while I was in school . My mom always made them for us to eat with steamed white bread. Sometimes, we would eat kaya with toasted bread (Kopitiam-like method with coffee).

I was shopping for groceries at various places on Monday so that I can avoid going out in the snow in a week or two. I was so delighted that I found these screwpine leaves (pandan leaves) because I have been hunting for them for weeks!!
Everything seems to be paused due to the snow.
Food supplies or ingredients that is usually easy to be bought from Chinatown does not seemed to be easy anymore.

This recipe for Homemade Kaya is tried and tested from My Asian Kitchen.

The ingredients are:

• 200 grams granulated sugar [TIP: May be reduced to 150 grams if you prefer less sweet]
• 100 ml water
• 6-8 screwpine leaves
• 4 eggs
• 200ml coconut milk

 Method:

1. Pour the sugar in a small pot, set the fire on low heat until the sugar caramelised (Brown in colour). 
2. Then add in the water and pandan leaves. Continue to stir until all the sugar has caramelised. 
3. Next, add in the coconut milk and beaten eggs. [TIP: Make sure that you have sieved the coconut milk and eggs a few times to prevent it from having clumps.]
4. After the mixture has combined perfectly, bring the small pot to another pot which is slightly bigger. Make sure the water is boiled as it is used to double-boiled the mixture.
5. Keep stirring the kaya mixture for about 30-45 minutes. Make sure that its a little sticky (Jam-like texture). 

And you are done!!

Good luck!

Malaysian Homemade Kaya

Malaysia Peanut Pancake: Apam Balik

A sudden crave for this Malaysian delicacy.
I wanted to make a crispy version but I made both versions out using the same recipe.
Recipe adapted and tested from My Asian Kitchen.

Ingredients:
(A)Dough:

180 grams plain or all purpose flour

20 gm rice flour

30 gm corn flour

2 tsp baking powder

1/2 tsp bicarbonate soda (I added 1 tsp by mistake)

1/2 tsp salt

2 eggs

1 tsp vanilla extract

250ml milk/santan(coconut milk)

Water (add 2 tbsp at one time for the right thin crepe consistency)

100 grams castor sugar

(B) Filling:

50 grams melted butter
100 grams castor sugar
200 grams roasted crushed peanut (roasted for 8-10minutes)
7-8 tsp cream sweet corn

Method:

1. Mix all ingredients(A) into a mixing bowl. Beat well with mixer. Let it rest for 30 minutes.
2. Heat a 7" or 8"non-stick pan at low heat. Check the batter, if it's too thick. [TIP: Add 2 tbsp water to adjust the thickness]
3. Used a measuring cup to pour some the dough into the non-stick pan to form pancake shape. Let it cook for a while and then sprinkle some sugar on the top. Cook until lightly golden brown. Sprinkle some crushed peanut, butter or any filling you prefer, fold crepe into half.
4. Remove the crepe and serve warm.

Thick version

Crispy and Thin version

Enjoy!!

Longan Dessert/Longan Tong Sui (龙眼糖水)

Recipe tried and tested from Rasa Malaysia.


Ingredients:
2-3 oz dried longan
6 cups water
6 dried red dates
12 ginkgo nuts
5 pieces snow fungus (soaked until soft)
Sugar to taste

Method:
Bring water to boil. Add the dried longan, red dates, ginkgo nuts, and snow fungus. Boil in low heat for 30-45 minutes or until the water turns brown in color. Add sugar to taste. Serve warm or cold with ice cubes.