Ingredients
This recipe is easy to remember as we use equal amount of eggs, concentrated coconut milk and brown sugar. Just measure by bowl or cup will do.
In addition, we require 1/4 cup of sugar(for caramel) and some pandan leaves.
Preparation
1. Beat the eggs slightly in a bowl and strain it through a piece of cloth. Make sure it is properly strained(not lumpy).
2. Put the brown sugar and the egg mixture in a pot and beat to mix well.
3. Add in the coconut milk and stir the mixture for a while to make sure that it is well blended before putting in the pandan leaves.
5. Melt 1/4 cup of sugar in another pot.
6. Stir lightly until the sugar melts and is turning brown.
7. Add the caramel into the coconut mixture and continue stirring for about 1 to 1.5 hours until the mixture thickens.
4. Put the pot on the stove and continue to stir the mixture slowly over very low flame. It is necessary to keep on stirring so as to ensure nothing sticks at the bottom of the pot.
5. Melt 1/4 cup of sugar in another pot.
6. Stir lightly until the sugar melts and is turning brown.
7. Add the caramel into the coconut mixture and continue stirring for about 1 to 1.5 hours until the mixture thickens.
8. Remember to keep the flame low so that the texture of kaya would be fine and smooth.
9. Discard the pandan leaves when kaya is cooked.
