10 Minute Homemade Kaya

I love Kaya but the thought of having to stand for at least an hour by the stove to stir the kaya deterred me from attempting making my own homemade kaya. 

I changed my mind when I learnt I don't need to do the stirring myself as a bread machine can be used to make jam and kaya. But this will still take 1 to 1 1/2 hours to make. 

This was why I was super excited when I saw Kitchen Tigress' post on her 10-Minute Kaya. I knew immediately I had to try making it. 

In Kitchen Tigress post here, she has detailed how the kaya making process could be shortened to 10 minutes. It's a really impressive read as she explains the science behind how this is done. She also has a video on how the kaya was made.

I didn't really time myself but I think I took around 10-15 minutes as I was trying to control the temperature of my induction cooker. (I had to turn it off a few times as it was heating up too hot too fast)

I used store bought packet coconut cream instead of fresh coconut milk as this was not available at my area. I was really elated when the kaya has thickened and couldn't stop tasting a spoonful of the luscious kaya while pouring it into a container to cool. I'm so glad I tried making this and loved the the rich and rustic fragrance from the gula melaka, coconut cream and pandan leaves. 

I'm on cloud nine...:)

10 Minute Homemade Kaya
recipe from Kitchen Tigress

makes 1 jam bottle

Ingredients:

45g sugar
45g gula melaka
200ml undiluted fresh coconut milk (I used store bought 'Kara' coconut cream)
4-5 pandan leaves, rinsed and cut 5-6 inches long (I tied into a bundle at first but learnt it is easier to cut into shorter strips instead)

4 egg yolks  

Method:
1. Put sugar, gula melaka, coconut cream and pandan leaves in a pot and cook over medium heat. Stir constantly and make sure all the sugar and gula melaka has melted. (Do not boil the mixture)

2. Remove from heat.

3. Stir the egg yolks in a bowl. Pour in some melted gula melaka-coconut mixture to it and give it a stir.

4. Then pour the egg yolk mixture back to the rest of the melted gula melaka-coconut mixture. On medium heat, continue to cook and stir the mixture until it starts to thicken. 

5. Turn down the heat to low and continue to stir until the jam is thick and able to coat the sides of the pot. Turn off the heat.

6. Remove the pandan leaves.

7. Pour into a clean container and let it cool completely.

8. Keep in the refrigerator only after it has cooled completely.

Note : As there is no preservatives added, best to consume within 3 days or up to a week.

 

This post is linked to – Little Thumbs Up June 2015 (Cream) – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Diana from The Domestic Goddess Wannabe.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.