Features

Published: Sunday August 3, 2014 MYT 12:00:00 AM
Updated: Monday August 4, 2014 MYT 6:51:38 AM

Not your usual kaya

Here are three recipes made with palm sugar, pumpkin and taro. 

For the full story, go to “Kaya: A rich spread

Palm Sugar Kaya
Makes about 2 cups

50g sugar
50g palm sugar
200ml thick fresh coconut milk, strained
5 pandan leaves, cut into 5cm segments
5 egg yolks

In a medium saucepan, cook the sugars, coconut milk and pandan leaves over medium heat, stirring constantly, until it comes to a low boil – about 5 minutes. Turn off heat.

In a mixing bowl, whisk the egg yolks until creamy. Add a third of the hot coconut milk mixture, and whisk.

Add the egg mixture into the remaining coconut milk mixture in the pan. Stir, and cook over medium heat, until slightly thickened, stirring constantly – about 5 minutes.

Reduce heat to low, and continue stirring until mixture is thick enough to coat the back of a spoon thickly – another 5 minutes.

Kaya toast with pumpkin kaya. – Photo RAYMOND OOI/The Star

Pumpkin Kaya

500g pumpkin flesh, cubed
175g white sugar
2 thin slices orange with peel (optional)
¼ vanilla bean (optional)
5 pandan leaves
300g thick fresh coconut milk, strained

Place pumpkin, sugar, and orange and vanilla seeds if using, in a mixing bowl, cling wrap, and leave overnight in the fridge.

The sugar would have liquefied the next day and there should be enough liquid to cook the pumpkin – otherwise, add a little of the coconut milk.

Tip everything into a saucepan and add the pandan leaves. Bring to a low boil, then simmer over medium heat for 15 minutes, or until soft, stirring now and then to prevent it from burning at the bottom of the pan.

Add the coconut milk and simmer for 30 minutes, until pumpkin is mushy. Remove from heat and blend in an electric blender until smooth.

Note: Keep the heat to medium throughout – about 85°C – to avoid curdling the coconut milk.

Taro Kaya

500g taro flesh, cubed
30g purple sweet potato, cubed (for colour, optional)
½ a vanilla bean (optional)
175g white sugar
5 pandan leaves
500g thick fresh coconut milk

Place taro and sugar, and sweet potato and vanilla seeds if using, in a mixing bowl, cling wrap, and leave overnight in the fridge. The sugar would have liquefied the next day. Tip everything into a medium saucepan and add the pandan and enough water to cover the taro.

Bring to a low boil then simmer for 30 minutes, stirring now and then, or until taro is soft.

Add coconut milk, and simmer for another 30 minutes, stirring now and then, or until taro is mushy. Cool slightly and blend until smooth.

Note: The taro stiffens up in the sugar cure and does not soften easily when boiled. It requires a longer cooking time, and more water if necessary.

The texture has a floury coating similar to kaya made with duck eggs.

Can also be perfumed with violet or lavender.

Related story:
Kaya: A rich spread


Tags / Keywords: kaya recipes, pumpkin, palm sugar, taro

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