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