Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, nyonya kaya. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Nyonya Kaya is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Nyonya Kaya is something which I’ve loved my entire life.
Kaya, a Southeast Asian coconut egg jam, is a well-loved breakfast spread here. Usually served on toast with kopi (local coffee). Log in or Create an account to see photos of Nyonya Kaya.
To begin with this recipe, we must prepare a few components. You can have nyonya kaya using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Nyonya Kaya:
- Prepare Pandan Leaves, 21 + 6
- Take 150 g Granulated Sugar,
- Prepare 150 g Demerara Sugar,
- Get 150 g Raw Coconut Sugar,
- Take 6 Eggs,
- Get 170 g Coconut Cream,
- Get 2 TBSP Coconut Rum,
It has been around for ages. I remember my parents buying toasted bread with kaya for my sister and I. INGREDIENTS IN KAYA: Coconut Egg Jam. Kaya is made of coconut milk, eggs, sugar, and This version of kaya is the Nyonya-style one which gets its aromatic fragrance and natural green colour.
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.
It is popular with Malaysians, Indonesians and Singaporeans. There are two varieties. nyonya kaya, which is is a lighter-green. Kaya (Malaysian Coconut Egg Jam) - delicious jam made with coconut, eggs and caramel. Th seminal recipe on traditional hainanese kaya employs modern and traditional techniques to reproduce. Xie Limo bertemu dengan tatapan penuh tekad Yun Bixue dan tanpa berpikir, pria itu mengulurkan jarinya dan menyegel janji sebelum menjalin jari mereka bersama.
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