Homemade Roselle Jam (洛神花酱)

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I had been making roselle jam for several times. For the previous batches I didn't blend roselle calyx which end up course roselle jam. I don't mind having bits of calyx in my jam but not my son. In order to please him I blend the calyx into fine purée before cook. And the end results not only make my son happy, me too! It has spreadable consistency texture which like commercial jam. The amount of sugar I used in this recipe just right. It is not overly sweet with tangy taste. 

Maybe you might thinking trouble of making own jam as you might need to stir the jam frequently as you cook. From my few batches of roselle jam making experience I found roselle jam is much easier compare with other jam (from what I read using other fruits in jam making). Roselle jam does not require much attention, only stir occasionally. With the amount of roselle calyx and water I used I can get the jam done within 30 minutes (cooking time). During the cooking process I put the lid on and check about every 5-10 minutes. If you like sweet, tangy jam, try roselle jam!  Mostly you will love it! From now on I will stick to this recipe.  

Homemade Roselle Jam (洛神花酱)

yield about 400g jam

Ingredients : 

4 cups fresh roselle calyx, about 200g (after separate from the central seedpod. Refer here on how to remove the seedpod)

½ cup of water

1½ cups sugar

There are 2 types of roselle flowers. For making pickled roselle, I prefer the one with long calyx. Prettier ^^

4 cups of fresh calyx (without seedpod) cost RM2. After the cooking give me about 400g homemade jam. Economy right?

Methods :

1. Wash the red fleshy calyx till clean. Tear into small size. Blend roselle together with water till fine.

* I work in 2 batches.

2. Pour the blended roselle into wok/ pot. Add in sugar and cook at medium low heat till roselle mixture become thick.

*Stir occasionally especially during end of process.

*It tooks about 25 minutes for it to thicken

Add roselle purree and sugar in wok/pot

Stir the mixture to combine

Mixture start boiling. Small bubbles seen. 

Half way cooking, start thicken.

Almost done. 'Volcano' kind of bubbles seen.

Check by 'drawing' a line in the center. The 'line' can stay for few seconds before disappear. Looks a bit runny as jam but it will thicken further after chilled. 

Add the hot jam into jar. Turn jar upside down till cool. This can help proper sealing.

Spread generously on bread and enjoy!

I am submitting this post to 

~See Ya In The Gumbo hosted by Ms. enPlace

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv

Peanut Butter Spread

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One day, I was blending some toasted peanut. Eventually I want to use the grind peanut for pau filling. Due to over blend it ends up peanut butter spread! Since then I make my own peanut butter. In order to increase the nutritional value, I add in some toasted sesame seeds as well. It can be kept pretty well in the room temperature for a month.

Ingredients:

1 cup toasted peanut (skinless)

1 tbsp toasted sesame seeds

1 tbsp sugar

1/8 tsp salt

Methods:

1. Put all ingredients inside a blender. Blend with “Pulse” function.

2. When the peanut mixture stick around the blender give it a shake.

3. Keep pulsing until achieve spreading consistency.

4. Once done, slowly pour into a container.

~Note: Blend more if you prefer smooth texture.

Homemade Kaya

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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)

2 eggs

1 cup thick coconut milk

50ml pandan juice

100g sugar

*add 50g more if you like it sweeter

½ tsp salt

Methods :

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!