Kaya is our local (Malaysia & Singapore) favourite jam made from coconut milk, sugar & eggs. Original kaya is brown in color while those green in color is added with pandan leaves (screwpine leaves) juice. Sweet in taste with strong coconut smell. It is usually served on toast with butter spread. Great breakfast or tea time snacks, commonly available at most coffee shops. It is also great as fillings in buns or baos (steamed buns), cakes and waffle spread.
Here's using any extra kaya that you have sitting in the fridge, to make pandan kaya agar-agar mooncake.
Ingredients:
Inner Kaya Fillings (A)
5 tbsp Pandan Kaya
230ml Water (add few drops green coloring)
1/2 tbsp Agar-Agar Powder
Inner Kaya Fillings (B) : mix together
1/2 tbsp Corn Flour
1/2 tbsp Water
Outer Coconut Layer (A)
1/2 tsp Agar-Agar Powder
1/2 tsp Instant Jelly Powder
40g Sugar
80ml Coconut Milk
120ml Water
Few drops yellow coloring
Outer Coconut Layer (B) : mix together
1 tsp Corn Flour
1 tsp Water
Method:
1. Prepare inner fillings by boiling Inner (A) till fully dissolved.
2. Add in inner (B) and keep stirring continuously. Remove from heat and pour into small round shape cups. Leave aside to set. Chill in fridge till fully set.
3. Prepare Outer layer by boiling Outer (A) till fully dissolved.
4. Add in outer (B) and keep stirring continuously. Remove from heat.
5. Pour some agar-agar mixture into moulds (about 1/3).
6. Slowly add in fillings and fill up with the rest of the agar-agar mixture till full.
7. Leave aside to cool. Transfer to fridge to chill till set. Serve chill.
Happy Cooking.