The last time I did Pandan Kaya but never try with caramel type. Finally, I made this.
I just modified from my earlier pandan kaya recipe to become caramel kaya. Very happy with the final outcome, smooth texture & sweetness just right to our liking.
A bit extra work to do compare to making Pandan Kaya. You need to cook the golden syrup/caramel first and it can get messy as it hardens & sticking to your pan during washing time. Fret now, just boil with some water & the caramel will melts again & this time you can wash off easily.
Ingredients :
4 Eggs
150g Castor Sugar
200ml Coconut Milk
4pcs Pandan Leaves (screwpines leaves)
Step by Step:
1. Clean pandan leaves & cut into 4 inches length.
2. In a blender, crack in eggs and pour in coconut milk. Blend until smooth for about 30 seconds.
3. Pour out & sieve the mixture.
4. In a saucepan/casserole/wok, put in pandan leaves, coconut & egg mixture & balance of the castor sugar. DO NOT TURN ON HEAT YET.
5. In another small saucepan, cook 60g of castor sugar over medium heat till become golden syrup / caramel.
6. Pour golden syrup into coconut & egg mixture. Syrup will harden & become a big lump after you pour into the coconut mixture, don't worry, it will dissolves later on as you cook the kaya.
7. Now, turn on the heat to cook the coconut & egg mixture. Use super low heat and keep stirring continuously. (I'm using Vee's Deli Cooker & heat level No. 1). Don't worry of those white foamy bubbles, it will disappeared when the mixture thickens.
8. Discard pandan leaves after stirring for about 15 mins.
9. Constant stirring for about 40mins until desired thickness. Yes, you need to stand there & keep stirring it, otherwise lumps will formed.
10. After that, turn off heat, do but remove from the pan but keep on stirring. As the casserole is still hot at this moment, it will still get thickens. Stir for about 10 mins and the pan should be cool down by now. At this moment, the kaya mixture should be creamy thick.
10. Cool completely before transfer to a clean jar. Store in the fridge & keep chilled.
NOTE : The kaya mixture will thickens as it cools down and further thickens when chilled. Fresh homemade kaya jam is best to consume within 10 days time.
Disclaimer : I'm using Queen Sense Marble Coated Casserole which has even heat distribution and non-stick. Your saucepan/casserole/wok might not be able to yield the same result & cooking kaya directly on heat. Therefore, you can try cooking using bain marie method (double boil method).