Kaya is a classic Malaysian breakfast spread made by slowly cooking eggs, coconut milk, and sugar with pandan leaves in a double boiler. It is usually spread on slices of toasted bread.
Whisk the eggs, coconut milk, and granulated sugar in a bowl until smooth. Add the knotted pandan leaves.
Set the bowl over simmering water. Cook the mixture, stirring constantly, for 40 minutes, until creamy. Keep the heat low so it does not curdle.
Remove the pandan leaves, strain the spread through a fine-mesh strainer, transfer it to a jar, and let cool.
Transfer the spread to sterilized jars and store it in the refrigerator, where it keeps for about 2 weeks. Allergens: Contains egg.
Benmari usulünde 40 dakika boyunca sürekli karıştırmak elimi çok yordu, bunu blenderla ya da mikserle daha rahat karıştırabilir miyim, yoksa yumurta pıhtılaşır mı diye endişeleniyorum?
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
