Pandan Kaya Food
PANDAN KAYA
Delicious pandan coconut jam.
Provided by Tara Om
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place pandan leaves in a juicer and juice.
- Whisk pandan juice, sugar, coconut cream, and egg in the top bowl of a double boiler and place over simmering water. Cook, stirring constantly with a rubber spatula to avoid scorching, until mixture thickens and is no longer runny, about 20 minutes.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 13.6 g, Cholesterol 40.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 16 mg, Sugar 12.6 g
KAYA (COCONUT JAM)
Whenever I think about kaya (coconut jam), it always conjured up flashes of childhood memories sitting in the old-school cafe eating Hainanese toast bread overflowing with kaya plus a piece of chilled butter.
Provided by KP Kwan
Categories Breakfast
Time 1h20m
Number Of Ingredients 5
Steps:
- Beat the eggs in a bowl to combine the yolks and whites.
- Filter the egg with the wire mesh strainer.
- Heat the coconut milk, put the pandan leaves into the hot coconut milk. Steep the leaves for fifteen minutes.
- Discard the leaves and pour the coconut milk into the egg mixture.
- Add the white sugar.
- Double boil for forty-five minutes. Add the palm sugar when it is about to thicken. You can boil longer until it achieves the consistency you want.
- Blend the kaya with a blender or food processor for thirty seconds,
- Transfer the kaya to containers for storage.
Nutrition Facts : Calories 22 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 20g per serving, Sodium 15 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
COCONUT-PANDAN JAM (KAYA JAM)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
Provided by Katherine Sacks
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.
- Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4-5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.
- Kaya can be made up to 1 week ahead; keep chilled.
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Pandan kaya is a coconut egg jam, widely eaten as a spread over toasted bread, soft buns, and ... If a smooth, lump-free texture is desired, pour …
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- To make pandan juice, blend or pulverize pandan leaves with water in a food processor or blender, until as fine as possible. Strain the mixture, pressing it with the back of a metal spoon, to obtain pandan juice. Measure out 40 ml (leftover juice will keep well in an airtight container for up to 5 days, refrigerated).
- In a mixing bowl, combine eggs and sugar, and whisk by hand until sugar dissolves, about 2 minutes. Add coconut milk and pandan juice, and stir to mix well. Strain the egg-coconut milk mixture into a medium-sized heatproof metal or glass mixing bowl.
- Set up the double boiler. Fill a medium-sized deep pot with about two inches of water. Set the water-filled pot on your stove-top heating element. Bring water to a gentle, continuous simmer over low to medium heat. Set the heatproof mixing bowl containing the kaya mixture over the pot, making sure the base of the mixing bowl does not come into contact with the simmering water.
- Stir the mixture frequently with a whisk as it gently cooks. As the mixture cooks, it will gradually thicken and become sticky. Keep stirring until kaya is at the desired consistency. This may take about 40 mins, depending on how your double-boiler is set up. When it thickens to a soft paste, pour out the kaya, and set aside to cool completely. Note: The kaya will firm up a little more as it cools.
COCONUT JAM - WIKIPEDIA
The word for coconut jam in the Malay language, kaya, means rich, referencing the texture of the popular food. For Malaysians, Indonesians and Singaporeans, …
From en.wikipedia.org
Associated national cuisine Singapore, Malaysia, …Region or state Maritime Southeast AsiaMain ingredients Coconut, sugar, eggsAlternative names matamís sa báo, matamís na báo, sangkhaya, sekaya, seri kaya, srikaya, kaya, ca dé
From en.wikipedia.org
Associated national cuisine Singapore, Malaysia, …Region or state Maritime Southeast AsiaMain ingredients Coconut, sugar, eggsAlternative names matamís sa báo, matamís na báo, sangkhaya, sekaya, seri kaya, srikaya, kaya, ca dé
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- Prepare the pandan milk. Cut pandan leaves into 1 inch lengths Add to milk and place into a blender, not a hand blender unless you want a workout Blend and pour into a muslin / cheese cloth Squeeze cheese cloth until all the milk has come out
- Prepare the pancake batter. Pour pandan milk into flour and mix Beat eggs and add to flour mixture Mix until consistent texture
- Cook the pancake batter. Heat pan Oil the pan with vegetable oil Ladle pancake mixture into the pan —and move it around in a circular motion until the mixture reaches the edges or desired size. Turn the pancakes when you see small ‘bubbles’ forming on the surface. The pancakes should be thin. Place onto paper towels
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Kaya is made of coconut milk, eggs, sugar, and pandan (screwpine) leaf. There are two well-known varieties of kaya: Nyonya, which is green in colour; Hainanese, which is …
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- Place pandan leaves in a food processor or heavy-duty blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.
- Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.
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When cooking Nonya pandan kaya, eggs, sugars, coconut milk and pandan juices are all first mixed together, before cooking in a bain-marie to get the soft custard. Both …
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- In a mixing bowl, combine coconut milk and 100 g of sugar. Whisk by hand until sugar has dissolved. Add eggs, whisk to combine well.
- In a small saucepan, melt the remaining sugar over medium heat (the loose sugar grains will typically start to clump up as it cooks after a few minutes, before becoming a thick syrup, and then browns as it caramelises further). Once the syrup is the colour of caramel, turn off the heat. Do not over-cook as the syrup can burn and become bitter-tasting.
- Then, carefully and slowly introduce the caramel syrup into the coconut milk and egg mixture, whisking as you add. Do not worry when the syrup hardens like brittle, as it mixes with the mixture. Continue to whisk, breaking down the syrup as you do so, and mixing it into the mixture (never mind the hardened bits, these will melt as the mixture cooks).
- Fill a pot about one-third full with water, and bring to a gentle simmer over low heat. Place the mixing bowl over the pot, with the base of the mixing bowl above the water level. Add the knotted pandan leaves.
KAYA (MALAYSIAN COCONUT EGG JAM) - RASA MALAYSIA
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- Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.
- Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
- In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
- Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.
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Coconut jam, also called kaya or srikaya is a spread for food like bread, biscuits and crackers. The main ingredients are usually coconut milk, sugar or palm sugar, eggs and pandan (screwpine) leaves. Kaya means rich in Malay language, it is sweet and has a curd like rich creamy texture just like custard. For my gluten free pandan kaya buns ...
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From myfitnesspal.com
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From jackiem.com.au
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Choose between the traditional Nyonya-style kaya (S$6), pandan kaya (S$6), and gula melaka kaya (S$6). Spread this and globs of butter over lightly browned toast for an indulgent snack. Address . People's Park Centre, Level 1 Atrium 058357 Singapore . Phone +65 6244 8719 Order here. 5 /5. Tiong Bahru Bakery . Inspired by founder Cynthia Chua’s …
From lifestyleasia.com
From lifestyleasia.com
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