free hit counter

Simple Way to Preparing Tasty Nyonya Kaya

What’s up friends, back with us in the most perfect receipes blog. If you are looking for pleasing Nyonya Kaya recipe, you are now at the correct place. We only provide excellent Nyonya Kaya recipe which will make your dish stands out.

Nyonya Kaya

We hope you got insight from reading it, now let’s go back to nyonya kaya recipe. You can have nyonya kaya using 7 ingredients and 8 steps. Here is how you do it.

Below are the ingridients that are needed to produce a heavenly Nyonya Kaya:

  1. Take of Pandan Leaves, 21 + 6.
  2. Get 150 g of Granulated Sugar,.
  3. Provide 150 g of Demerara Sugar,.
  4. Take 150 g of Raw Coconut Sugar,.
  5. Get 6 of Eggs,.
  6. Provide 170 g of Coconut Cream,.
  7. Take 2 TBSP of Coconut Rum,.

Ready with the ingridients? Below are the instructions on cooking Nyonya Kaya:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..

So it is brown, not green like the Nonya style kaya. Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. The majority of my childhood days were spent in the kitchen, watching my.

A recipe is a good story that finishes with a enjoyable meal. If you find this page useful Sharing this web site to your acquaintances is the deal Hope that your Nyonya Kaya makes your day joyful.

Leave a Comment