Chinese Hainan Kaya recipe

海南咖椰

蛋8粒 (先过滤)
细砂糖 285g(杰克琳放150g)
一粒纯椰浆(不可加水榨)150g-200g
香蓝葉 3片(拉成丝丝扎起来,香蓝味比较容易溶入kaya),如果要kaya颜色更加金黄色,可煮些焦糖。(用100g砂糖煮焦糖)*依照此食谱,不煮焦糖也能煮出金黄色kaya*

1. 焦糖-用小火煮把部分砂糖煮至金黄色,熄火。
2. 倒入椰浆,过滤蛋液,剩余糖和香蓝葉,隔水慢火炖煮。
3. 要不停的搅拌以免蛋糊起粒状,耐心搅拌时间大概一个小时多或至深褐色黏稠状。(此食谱的浓稠度是水水的状态,放凉或冷藏以后会更浓稠)。

*用双层炖锅的方法,它的蒸汽不会流失,煮的kaya更滑以及较短时间完成

OK, after brainstorming, I decided to make this cake for Dr J’s coming birthday : Pandan ciffon cake layered with the above homemade kaya

Actually, although my mandarin is pretty alright, I don’t quite understand what is 焦糖. can I use Gula Melaka? or brown sugar? or yellow sugar? Instead of cooking castor sugar into 焦糖, why not just buy the gula melaka syrup? I think 香蓝葉 is pandan leaves…

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