Kaya is Malaysia's classic breakfast spread, made by slowly cooking eggs, coconut milk and sugar over a bain-marie with pandan leaves. It is traditionally spread on toast.
Whisk the eggs, coconut milk and sugar together until smooth, then add the knotted pandan leaves.
Set the bowl over a pot of simmering water and cook the mixture over the bain-marie, stirring constantly, for 40 minutes until it thickens to a custard, keeping the heat low so it doesn't curdle.
Remove the pandan leaves and pass the jam through a fine sieve, then spoon it into a jar and let it cool.
Spoon the jam into sterilized jars and keep it refrigerated, where it stays fresh for about two 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?
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