Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Salted Caramel Kaya

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Sauce/Jam/Paste/Dips
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Tue Jun 26, 2012 6:49 pm    Post subject: Salted Caramel Kaya Reply with quote

ok, these photos are similar to the Brown Kaya photos..But I want to show this with an added twist..I have taken photos of this using a normal non stick frying pan and a silicone spatula. Works fine!




Makes 800g
Ingredients:

300g eggs
300ml Coconut cream
150g fine sugar
2 tbsp Salted Caramel milk flavor

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 add the salted caramel into the cooked kaya 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.
_________________
Gina

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


Last edited by Gina on Wed Jun 27, 2012 11:30 am; edited 1 time in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
kwf
Kitchen Hand


Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Tue Jun 26, 2012 7:08 pm    Post subject: Reply with quote

Gina, when do you add in the flavor, in this case, the salted caramel?
_________________
My baking & knitting journey
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Wed Jun 27, 2012 11:30 am    Post subject: Reply with quote

oh..forgot to type that in..its at the stage when the kaya is cooked. Ready for blending..
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Alannia
moderator


Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Jul 05, 2012 4:33 pm    Post subject: Reply with quote

Gina,

How long did it take you to cook this?
_________________
Correction may mould but encouragement will motivate
Back to top
View user's profile Send private message Send e-mail Yahoo Messenger MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Sauce/Jam/Paste/Dips All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group