For aeons I’d been wanting to make kaya again. The last time I made it was a few years ago. I’d been putting it off as the thought of stirring the kaya at the stove until my hands ache is a sufficient damper. Then out of the blue, I got hit by kaya craving on Monday.
I bought the necessary ingredients but before I got down to work, I decided to surf the internet for recipes. I already have my MIL’s recipe – 10 eggs, 1 kati sugar and santan from 1 coconut but I wanted to try something different. MIL’s method is to stand at the stove and stir the mixture in a double boiler until it thickens. This will take about an hour. My short-cut is to stir for 20-30 minutes until it thickens slightly, then transfer the mixture into an enamel container and cook it in a pressure cooker for about 15 minutes. Unfortunately now I don’t have any enamel or metal container that will fit into my pressure cooker. I need an alternative method.
Luckily I stumbled on Lazy Chef’s blog. She suggested using a bread-making machine. She used a Kenwood which has a jam-making function. Though I’ve had my Kenwood for a few years, I’ve never tried making jam with it as I couldn’t find pectin in the shops.
All I had to do was to dump in the ingredients, turn on the machine and voila! An hour later, the kaya was ready without me lifting a finger to stir it. Thank you, Lazy Chef, you’ve really made my day! Here’s the recipe, slightly modified.
1 bowl fine sugar
1 bowl eggs (about 3-4 medium eggs, sieved to get rid of lumps)
1 bowl santan (from 1 coconut)
4 pandan leaves tied and knotted
Dump all the ingredients into breadmaker, turn to jam function and inhale aromatic flavour while the kaya cooks on its own. You have to scrape down the sides periodically or the mixture will get burned and there will be brown bits in the kaya later. Lazy Chef recommended blending the mixture to get the smooth texture like in commercial kaya. Personally I prefer the grainy, clumpy texture. It smacks of home-made. Besides, I’m lazier than Lazy Chef and don’t fancy rummaging in the cabinet for the blender, cleaning it, using it, washing it and storing it away.
Note : Can anyone tell me how to take good food pix using an old Olympus camera?