Name: Kaya Gula Melaka
Cook time: 32 min
Total time: 32 min
Ingredients: 150 g Palm sugar (Gula Melaka) or brown sugar; 4 large eggs; 200 g coconut milk (Kara 1 box); 4 fresh pandan leaves tied into a knot; 1 ½ tbsp cornstarch + 1 ½ tbsp water (optional)

AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner

Yields1 Serving

Cook Time32 minsTotal Time32 mins

INGREDIENTS :

(A)

150 g Palm sugar (Gula Melaka) or brown sugar

(B)

4 large eggs

200 g coconut milk (Kara 1 box)

(C)

4 fresh pandan leaves tied into a knot

(D)

1 ½ tbsp cornstarch + 1 ½ tbsp water (optional)

COOKING METHODS:

- (A) Place brown sugar or gula melaka in the mixing jar and grind.
Settings: Timer: 5 Seconds / Speed 10
Caution : For blending hard ingredients, recommended to use earplugs to protect your ear from the loud noise.

- (B) Attach Butterfly whisk. Add the eggs and coconut milk in the mixing jar and mix evenly.
Settings: Timer: 1 Minute / Speed: 3

- (C) Add in the pandan knot and caramelising the kaya mixture.
* Without measuring cup.

Settings: Timer: 30 Minutes / Speed: 2 / Temperature: 80°C / HP: 5

- Remove pandan knot and butterfly whisk and let it cool for 5 minutes.
- Blend the mixture to a smooth paste.
Settings: Timer: 10 Seconds / Speed 10
- Scape down jar's side

- (D) Add the cornstarch and continue blend.
Settings: Timer: 10 Seconds / Speed 4
- Continue to blend until smooth paste.
Settings: Timer: 5 Seconds / Speed 8
- Scape down jar's side

- Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week.

Nutrition Facts

0 servings

Serving size

Ingredients