Kaya
I spent 3 1/2 hours reading my management notes, preparing dinner and dancing away to music as I stood stirring this precious pot all afternoon.
What's so precious? you ask...
It's Kaya. The word "Kaya" means "rich" in the Malay language, and RICH is definitely a good word to represent its yummy sweet gooey-ness ! In culinary terms, Kaya would be described as a Malay spread of Egg curd/jam.
In Malaysian-student-studying-abroad terms, Kaya= MmmMmmmmm!*YUM!!*
I'm usually all for fast and easy recipes; the type of person who would try cooking/defrosting/baking almost everything in the microwave to see if it works quicker that way! *laughs* I'm still bewildered by how I refused to work that same way this morning. I browsed and took apart 8 or more Kaya recipes online and from books. I tweaked my proportions a little according to reviews and Kaya-making tips available to reduce the sugar and cholesterol levels without destroying the recipes completely.
1 1/2 cup sugar1 1/3 coconut milk - try to get freshly squeezed milk (canned worked fine for me too *shrug*)
5 eggs (XL size)- use very FRESH eggs
Beat eggs and sugar till well blended. Cook in a slow cooker over low heat. When slightly thickened, pour in coconut milk in a thin stream. Stir well until liquid mixture is thick and gooey. The color should have changed from yellow to a darker shade in 1-2 hours of constant stirring. Look for a recipe you can do in the microwave if you're feeling lazy. Google is gold. *wink*
*sigh* My end product was SOoo VERY satisfying....stirring Kaya in my slowcooker continuously for hours was frustrating but there wasn't any other way to achieve deliciously smooth, silky Kaya!
I decided to share my Kaya with several Malaysian friends who lived nearby to try making it worth my trouble. I would eat my Kaya on a slice of toast for breakfast in the morning; but I wouldn't touch Kaya out of jars available at Asian supermarkets...After having a go at making my own; and shivering at the cup loads of sugar....I wonder what goes into manufactured Kaya which tastes a WHOLE lot sweeter and is BROWN....mine is yellow...cup and cups of sugar caramelizing was done to achieve its dark rich color. *shudder*
I made several strips of butter-y puff pastry as a delicious accompaniment to our freshly made Kaya. Dessert was simply divine!...*sigh* heavenly....*licks lips*Tags: kaya egg coconut jam budget recipe
6 comments:
kaya~~~ Sooo long never eat them with bread or biscuits already. It's my fav when I'm young..used to eat the kaya on its own.yummylicious~! =) Can I use a normal pot instead of a slow cooker?
hey cookies and cream...hmm..you could, but I would suggest a double boiler...just to make sure it doesnt burn when you run off to do something else~ haha...COok it on really low heat if you can :)
Hey Su-Yin, Excellent stuff! Have to try it after the exams :P how did you make the butter Y-puffs?
Hey! im the same anonymous..im ben from Kuching currently studying in Melbourne... WAH! really.. your efforts and your personality blow me away...wah! I just had to stop studyin for my papers on Monday and check out your blog.. EXCELLENT! Keep it up!
hello,
there are few qns i want to ask.u mentioned cup of sugar and coconut milk? what is your amount for 1cup? mls? did u add any oil in cooking kaya? u mentioned using slow cooker.is yr slow cooker non-stick or? pls help.
Cheryl
Appreciate this bblog post
Post a Comment