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Although steeping is less effective for extracting the pandan flavor than blending, I am in favor of the steeping method because the kaya is free from any fine leaf powder as a result of blending. This method is essential if you want a smooth kaya. Otherwise, go ahead to blend the leaves (then blend) to get a stronger pandan flavor. 4. You can make kaya without pandan leaves and palm sugar If my late grandmother were to taste this kaya jam, I am sure she would be so proud of me. It’s sweet, creamy, aromatic, and without any lumps, it’s simply decadent. After peeling, you may notice some remaining eyes on the pineapple. To remove them, make shallow diagonal cuts in a spiral pattern around the pineapple, following the line of the eyes. You can remove the eyes individually with the tip of a knife or use a pineapple corer to remove the entire core. Apple and Sour Cream Slice - Layers of sliced apple, sour cream and cinnamon on a tea-cake style base.
One of the things that we would always make is kaya, the coconut egg jam that would go on the beautiful blue-color Nyonya kuih called pulut tai tai. Traditional kaya recipes will specify that it can take up to two hours to make kaya – and anyone with a Singaporean or Malaysian grandmother will probably have memories of their grandma slowly stirring the coconut spread in a pot, double boiler or wok for what seemed like an eternity. Zest and juice the lime: Grate the zest of the lime and set it aside. Squeeze out the juice from the lime and set it aside as well.
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If you don't want to use desiccated coconut you can replace it with ground nuts, such as ground almonds. Storage
If you’re using a double boiler for the first time, note that you will need to fill the base of the double boiler with water, which you’ll need to bring to the boil, and then you’ll pour the kaya mixture into the top unit. You won’t need any other special kitchen tools, just a good whisk and silicon spatula. Add in ¾ of a teaspoon of jam to each tart and spread it out a little so it evenly covers the tart base. Flour: this should be plain (all-purpose) flour rather than self-raising flour. The latter contains baking powder (a raising agent) that is not welcome in this recipe.
Ingredients
Egg: the big boy of all things baked is the mighty egg. We are after the bonding effect of just one egg yolk in these coconut tarts. Coconut tart filling Stir constantly with a rubber spatula as the coconut milk gets hotter. When the mixture comes to a boil (or at least nearly), remove the bain-marie (including the water pot) from the heat. When it comes to the tin, it’s a big one… it’s a traybake cake tin which in my mind is HUGE. However, this is part of the point. Cakes like this one, my school cake, my chocolate school cake and so on are just one layer cakes that you take a wedge of and enjoy… Beat egg yolks with a fork until the yolks are combined (but don't beat them so much that they get foamy). Let’s dive into the nitty-gritty of how to make the best kaya (coconut jam) with the step by step instructions.
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