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 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.