Kaya on warm bengali roti - the ultimate childhood comfort food!
Granny used to make this fresh for us whenever we visit. It's the scent of a granny's love, and the kopitiam townhouse in a kampung.
Recipe taken from Sara.
1. Whisk egg yolks and set aside.
2. In a small pot, pour in coconut milk and palm sugar.
3. In low heat, melt palm sugar. Stir throughout.
4. Add pandan leaves and another 3 tbsp sugar into the pot. Cook in high heat. Stir until sugar is melted and coconut milk bubbles.
5. When flavored coconut milk is hot, turn down the heat. With one hand, slowly pour it into egg yolks and another, whisk the egg yolks.
6. Pour egg yolks back into the pot. Let it simmer and stir throughout. The solution will thicken. It should take about 10 minutes. If it’s not sweet enough, you can add more sugar.
7. Discard pandan leaves with a pair of chopstick and tongs. The kaya would be sticking on the leaves, remove them with chopsticks.
8. Transfer to a bottle. Let cool, cover and refrigerate. It should keep up to a week or longer.
2. In a small pot, pour in coconut milk and palm sugar.
3. In low heat, melt palm sugar. Stir throughout.
4. Add pandan leaves and another 3 tbsp sugar into the pot. Cook in high heat. Stir until sugar is melted and coconut milk bubbles.
5. When flavored coconut milk is hot, turn down the heat. With one hand, slowly pour it into egg yolks and another, whisk the egg yolks.
6. Pour egg yolks back into the pot. Let it simmer and stir throughout. The solution will thicken. It should take about 10 minutes. If it’s not sweet enough, you can add more sugar.
7. Discard pandan leaves with a pair of chopstick and tongs. The kaya would be sticking on the leaves, remove them with chopsticks.
8. Transfer to a bottle. Let cool, cover and refrigerate. It should keep up to a week or longer.
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