Reference to Homemade Appetizing Nyonya Kaya

Wishing to dine Nyonya Kaya a best restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with useful ways on preparing a Nyonya Kaya like a famous chef made.

We hope you got insight from reading it, now let's go back to nyonya kaya recipe. To make nyonya kaya you need 7 ingredients and 8 steps. Here is how you achieve it.

To prepare an unforgettable Nyonya Kaya, here are the components needed:

1. Provide of Pandan Leaves, 21 + 6.
2. Provide 150 g of Granulated Sugar,.
3. Provide 150 g of Demerara Sugar,.
4. Get 150 g of Raw Coconut Sugar,.
5. Take 6 of Eggs,.
6. You need 170 g of Coconut Cream,.
7. Get 2 TBSP of Coconut Rum,.

After readying the ingridients, now you are ready to prepare your appetizing Nyonya Kaya by following the instructions below:

1. Wash pandan leaves thoroughly. Tie 2 pandan leaves into a knot. Repeat until you have 3 knots. Transfer into a heavy large heat-proof bowl and set aside..
2. Coarsely cut the remaining 21 pandan leaves into a blender. Add in 150g of water. *The ratio is 50g of water to every 7 pandan leaves.* Blitz until smooth. Pass the pandan juice thru a fine sieve into a bowl..
3. Using the back of a spoon to squeeze as much juice as possible. Discard the residue and set the pandan juice aside. In a large bowl, add in the 3 types of sugar. Add in eggs..
4. Using your hand, mix until well combined, breaking up any lumps of sugar and yolks. *This is to prevent any aeration.* Add in the pandan juice, coconut cream and coconut rum. Still using your hand, mix until everything is well combined..
5. Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves. Discard any residue. Add some water into the wok over very low heat. The water should be barely simmering. Place the bowl of batter into the water..
6. The water should reach 1/2 inch away from the top of the batter. Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover. Cover the wok with a lid. Steam for 15 mins. Remove the lid and the plate..
7. Give the batter a light whisk. Cover and repeat the steps every 15 mins for 2.5 to 3 hrs. *If the water is simmering, the heat is too high and it will cook the eggs.* The batter should thicken and stick to the whisk. Remove from heat and fish out the pandan leaves..
8. Set aside to cool down. It will thicken further once cooled. Transfer into sterilized jars. It can be kept chilled in the fridge for a good 3 months. Spread on some toast and enjoy..

Well, for one, it is a Hainanese style kaya which has caramel added to it. So it is brown, not green like the Nonya style kaya. Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker.

Recipe : Nyonya Kaya

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step by step to make Nyonya Kaya

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Although prepared from limited components, but the outstanding taste of the Nyonya Kaya you will serve using this recipe is a guarantee. Limited ingridients is one of the excuse which makes many people choose not to cook. So, if you want your acquaintances can serve remarkable dish with limited ingridients, share this page so that they will be able to get this helpful recipe.

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