Pandan Kaya by Angela Seah Thulin

Homemade Kaya is the BEST!

Kaya is a well-known jam in Singapore and Malaysia. It is cooked using only 4 ingredients; coconut milk, eggs, sugar and fresh pandan juice. The fragrant from the pandan leaves, sweet, rich coconutty flavour...mmm... i scoop and eat it on its own too.. 

Kaya toast, yummy!

Ingredients - 
6 eggs (290g)
250g sugar
250ml coconut milk (Kara)
30ml fresh pandan juice


8-10 Pandan leaves 
40ml water
- Blend them 

Steps -
1. Blend the pandan leaves and water. Strain to discard the pulp.
2. In a bowl with eggs, add the sugar in and using balloon whisker to whisk till sugar dissolves.
3. Follow by adding in the coconut milk and pandan juice, stir and mix well.
4. Using double boil method, cook this mixture for an hour. Stirring at every ten minutes.
5. Let it cool before storing it to a clean container. 

Optional -
To obtain smooth texture, use a blender to blend the mixture. 

For another flavour: Coconut Kaya recipe - http://platepalate.blogspot.se/2015/11/kaya-coconut-jam-by-angela-seah-thulin.html

The double boil method

Kaya (Coconut jam) by Angela Seah Thulin

Kaya is a well-known jam in Singapore and Malaysia. It is cooked using only 4 ingredients; coconut milk, eggs, sugar and pandan leaves. The sweet, rich coconutty flavour...mmm i could even eat it on its own.. 

Ingredients -
6 eggs (equal to 310g)
100g granulated sugar
400ml coconut milk (I used 2 packets of Kara)
150g palm sugar
8 pandan leaves, wash and tied


Steps -
1. In a big bowl, combine the eggs together with the granulated sugar. Mix well. I used a balloon whisker. Then add coconut milk to it. Stir till well combined.
2. Using the double boil method, add pandan leaves to step 1. Keep stirring during this process.
3. After 5-10 minutes, add the palm sugar in and stir till it dissolve. Reduce heat to low. Continue stirring till mixture is smooth, thick enough to coat sides of the bowl estimating 45 minutes to an hour.
4. Discard the pandan leaves. Allow the mixture to cool down and then transfer to a clean jam bottle. Or transfer to a blender and blend till it reaches the smooth consistency without lumps.

Notes -
1. An alternative to replace palm sugar is using granulated sugar. In a small pot, heat up the granulated sugar until it melts into caramel. Let the color becomes golden brown. Then add it in slowly into step 3.

Strawberry Jam & Ice-cream by Angela Seah Thulin

I love Summer!!! Living in such cold country - Sweden, I long for sunny hot days. And yes, this season i'm plucking fresh strawberries again!

Facebook link - https://www.facebook.com/groups/platepalate/permalink/872788919442076/

Recipe:
180g sugar or more (adjust accordingly)
730g strawberries...
40ml fresh lemon juice

Steps -
1. Wash, remove stem of strawberries and cut them into small pieces.
2. In a pot, cook the strawberries with sugar and lemon in medium heat until sugar dissolved.
3. Then turn to high heat and let it boil/bubble fiercely and temperature to reach 220degree, I cooked for about 20mins and off the flame. Stir occasionally.
4. Let it cool then store in container and into fridge. Drain to remove pups if desired. #Strawberry

Facebook link for Strawberry ice-cream -
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/418234375049828/?type=1&theatre

https://www.facebook.com/groups/platepalate/permalink/873329369388031/

https://plus.google.com/u/0/108854154044884708244/posts/d7PbF

Recipe:
350g strawberries
200g sugar ...
1 tsp vanilla extract
Pinch of salt (must!)
240ml milk (semi-skimmed milk 1.5%)
480ml heavy cream (36% fat)
Blender
Mixer

Steps -
1. Freeze your whisk attachment and mixing bowl for about 15 minutes or more.
2. Wash and cut the strawberries stem away. Then blend the strawberries and sugar together.
3. Pour the purée strawberry into the cold mixing bowl. Add salt, vanilla extract, milk and heavy cream. Whisk till it become a little thick like creamy.
4. Pour into a container.
5. Freeze for 6-8 hours or overnight until firm. Give a stir at every 2hrs and do this 2-3 times.
*Use deep red strawberries otherwise u probably hv to use coloring to enhance).

 *I think it's abit too creamy taste. But it goes very well with my strawberry jam. Will try to reduce the heavy cream next round. #Strawberry

Using the fresh plucked strawberries, i made them into all kind of varities..