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Basic Brown Kaya(rec n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Sep 22, 2010 11:36 am    Post subject: Basic Brown Kaya(rec n pic) Reply with quote

This is for KWF...Smile

Did this in an instant to show her the step by step pics..! Of how I caramalised the normal fine sugar and made brown kaya.

Read all my notes..Look at the pictures starting from top left to right, then bottom left to right.

Makes 800g
Ingredients:

400g eggs(about 10 small eggs)
400ml Coconut cream
250g fine sugar

Method:
1. Add sugar to a non stick wok, turn on the fire.
2. Using a silicone spatula to stir, must STIR STIR STIR..or it will burn..!


Look at the photos..it slowly melts and changes to pale brown.



3. Lower the heat/fire and continue to stir until no lumps of sugar are left.
4. Depending on how dark brown a shade you prefer, leave the low heat on to slowly burn the syrup to a colour shade you prefer.

5. Turn OFF the Fire for a while. At this time whip up the eggs and mix with coconut cream.
6. Sieve the egg mix to remove any egg white lumps or the 'stray' egg shells if any.
7. Pour the mix into the pot...you will see that some part of the syrup will lump together.
*Don't worry about it now*




8. Turn ON the fire now and keep stirring..the mixture will come together again.

9. Stir till the kaya is almost dry and looks lumpy.

10. Turn off fire and blend it in a blender till smooth.
11. Leave it to cool before bottling it.
12. Best to keep it in the fridge as home made kaya has no preservatives and will not keep long in our hot kitchen.

I suggest that you make enough to last 2 weeks for your own home consumption. Don't make too much and cannot finish.

Sugar has been reduced based on my own sugar intake. You may want to add more if you like.

My mom prefer the smell of pandan in this but not in green. She likes it brown. The method is the same, only to add knotted pandan leaves at the stage when the egg batter is cooking..

The pandan leaves will impart its flavour into the kaya but will not change it Green.

Enjoy!
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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kwf
Kitchen Hand


Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Wed Sep 22, 2010 11:51 am    Post subject: Reply with quote

Thanks Gina! Will do this after I finish my current bottle.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Sep 22, 2010 11:56 am    Post subject: Reply with quote

KWF

the one you did was the Golden Kaya lah..so clever without knowing it.. grin Its what the Hainanese ah pek like..the traditional Golden Kaya.

yummy
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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kwf
Kitchen Hand


Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Wed Sep 22, 2010 11:58 am    Post subject: Reply with quote

Really? There's such a thing as golden kaya? I only know of the normal brown and pandan kaya. As long as it tastes eggy, it's good! LOL....
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