Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, nyonya kaya. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Nyonya Kaya is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Nyonya Kaya is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook nyonya kaya using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Nyonya Kaya:
- Make ready Pandan Leaves, 21 + 6
- Take 150 g Granulated Sugar,
- Prepare 150 g Demerara Sugar,
- Get 150 g Raw Coconut Sugar,
- Prepare 6 Eggs,
- Make ready 170 g Coconut Cream,
- Prepare 2 TBSP Coconut Rum,
Instructions to make Nyonya Kaya:
- Wash pandan leaves thoroughly. - - Tie 2 pandan leaves into a knot. - - Repeat until you have 3 knots. - - Transfer into a heavy large heat-proof bowl and set aside.
- Coarsely cut the remaining 21 pandan leaves into a blender. - - Add in 150g of water. - - The ratio is 50g of water to every 7 pandan leaves. - - Blitz until smooth. - - Pass the pandan juice thru a fine sieve into a bowl.
- Using the back of a spoon to squeeze as much juice as possible. - - Discard the residue and set the pandan juice aside. - - In a large bowl, add in the 3 types of sugar. - - Add in eggs.
- Using your hand, mix until well combined, breaking up any lumps of sugar and yolks. - - This is to prevent any aeration. - - Add in the pandan juice, coconut cream and coconut rum. - - Still using your hand, mix until everything is well combined.
- Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves. - - Discard any residue. - - Add some water into the wok over very low heat. - - The water should be barely simmering. - - Place the bowl of batter into the water.
- The water should reach 1/2 inch away from the top of the batter. - - Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover. - - Cover the wok with a lid. - - Steam for 15 mins. - - Remove the lid and the plate.
- Give the batter a light whisk. - - Cover and repeat the steps every 15 mins for 2.5 to 3 hrs. - - If the water is simmering, the heat is too high and it will cook the eggs. - - The batter should thicken and stick to the whisk. - - Remove from heat and fish out the pandan leaves.
- Set aside to cool down. - - It will thicken further once cooled. - - Transfer into sterilized jars. - - It can be kept chilled in the fridge for a good 3 months. - - Spread on some toast and enjoy.
So that’s going to wrap this up with this exceptional food nyonya kaya recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
