26 June, 2010

Kaya Spread


  • 3 nos of egg
  • 300 ml thick coconut milk
  • 240gm sugar, (I reduced this to 180 gm)
  • 2 pandan leaves

    For Caramel:
  • 60 g sugar
  • 125 water
  1. Prepare caramel by heating sugar till browning and later, slowly add water. Give a good stir. Remove from stove and set aside.
  2. Combine eggs, sugar and coconut milk, stir well to dilute the sugar. Filter.
  3. Pour half of the egg mixture into the caramel and whisk. Later, pour this mixture into the remaining egg mixture, keep stiring.
  4. Transfer in into a pot and add knotted pandan leaves. Simmer with a slow heat and keep stiring until it turn thick and glossy.
  5. Remove from stove and cool. Keep it regrigerated.