I read blogs on making kaya. They are using bread maker, slow cooker or even rice cooker. Since I don’t have such advance kitchenware, cooking on stove is my only choice.
Instead of cooking directly on stove, I opt for cooking in a bowl set over the saucepan of medium-low simmering water (double boiler method). By doing this I’m not worry about burning the kaya mixture.
Some comments on the blogs saying that they had to stand in front of stove and keep stirring for an hour plus! And I was surprise I can get my kaya done within 15 minutes! The texture is smooth and fragrant. What surprised me is it still in good condition after sit in the refrigerator more than a month!
Ingredients (yields 2 cups)
1 cup thick coconut milk
50ml pandan juice
*add 50g more if you like it sweeter
½ tsp salt
Put all ingredients in a bowl set over the saucepan of medium-low simmering water (start with cool water). Stir with a whisk continuosly until kaya reach the desire thickness. It should take about 12-15 minutes.
Once done, the texture should be a bit runny than sweet condensed milk. Remove from heat. Store once cool enough to put in jar. Refrigerate immediately. Kaya will thicken once refrigerated.
Making kaya is not a hassle work. So try to make your own kaya!