Kaya

"Malaysian Cakes & Desserts" by Rohani Jelani (ISBN 10: 0-7946-0002-6)

Kaya

Ingredients:

3 eggs
150 ml (1/2 cup + 5 teaspoons) thick coconut milk
150 g (2/3 cup) sugar
3 pandanus leaves, knotted together

Method:

With a fork or whisk, lightl beat the eggs and coconut milk together. Strain into a double boiler or a metal bowl set over a pan of simmering water. Stir in the sugar and add the pandanus leaves. Cook the kaya over gentle heat for 1 to 1 1/2 hours, stirring occasionally. You don't have to stand over it - just give a stir every now and then. The kaya is done when it looks glossy and thickens to the consistency of jam.

or

Serikaya (my mum's recipe)

Ingredients:

10 eggs
2 tins coconut milk
3 cups sugar
3 pandanus leaves, knotted together


Method:

Mix all ingredients smoothly and add the pandanus leaves. Steam the mixture or you can also cook it over a pan of simmering water. If you choose to steam it, the mixture need to be stirred often.

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