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Makes 1 Cup (240 Milliliters)
Makes 1 Cup (240 Milliliters)
if crystallized*
3fresh pandan leaves (you can find them in Asian stores; skip if
Beat egg yolks with a fork until the yolks are combined (but don't
beat them so much that they get foamy).
2.
3.
4.
With a ladle, gradually (!) pour half of the hot coconut milk
mixture (about 1/2 cup) into the egg yolks while constantly stirring
the yolks. It is very important to do this slowly and while stirring,
otherwise the yolks curdle easily. Also, if you remove the upper bowl
from the bain-marie to pour the mixture, be careful not to get burnt,
because the steam is very hot. That's why I use a ladle.
5.
Put the bain-marie with the remaining coconut milk back on the
stove and gradually add the egg-milk mixture while stirring.
6.
7.
Remove the pandan leaves and pour the kaya into clean jars. If
you see any lumps or curdled egg, press the curd through a strainer
first.
8.
9.
*Note: If you can't find light brown palm sugar, you can use 30
grams (3 tablespoons) dark brown palm sugar, or regular light/dark
brown sugar instead.