Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, nyonya kaya. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Nyonya kaya recipe or nyonya coconut and egg jam. 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. 'Kaya' is a sweet coconut jam which is very popular in Southeast Asia especially Brunei, Malaysia, Singapore, Thailand, Philippines and even Indonesia.
Nyonya Kaya is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Nyonya Kaya is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook nyonya kaya using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Nyonya Kaya:
- Make ready Pandan Leaves, 21 + 6
- Take Granulated Sugar,
- Prepare Demerara Sugar,
- Prepare Raw Coconut Sugar,
- Prepare Eggs,
- Take Coconut Cream,
- Get Coconut Rum,
Kaya goes really well with bread and pastries. I remember my parents buying toasted bread with kaya for my sister and I. We would have it with a hot cup of Milo, a chocolate beverage. Authentic Nyonya recipes and Nyonya home cooking.
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.
Complete with easy Nyonya recipes and gorgeous food photography. Bahan-bahan Isi kaya pandan dalam botol bersih yang telah dikeringkan terlebih dahulu. Biar kaya sejuk, baru ditutup dan simpan dalam peti sejuk. Nyonya Colors is popular for its authentic taste of Baba-Nyonya cuisine. The payment counter is Their freshly homemade kaya and rich kopi concocted from Columbian Arabica coffee beans remain.
So that is going to wrap it up with this exceptional food nyonya kaya recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
