Nyonya Kaya
Nyonya Kaya

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, nyonya kaya. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Nyonya Kaya is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Nyonya Kaya is something that I have loved my whole life. They’re fine and they look fantastic.

Though popularly thought of as a jam, nonya pandan kaya is essentially a soft but thick curd or paste-like spread. Its a cooked custard made with eggs, sugar, coconut milk and pandan juice. Nyonya kaya recipe or nyonya coconut and egg jam. Why Nyonya?, I think it's Melaka style of making coconut jam using gula melaka or palm sugar.

To begin with this recipe, we have to prepare a few components. You can have nyonya kaya using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Nyonya Kaya:
  1. Make ready Pandan Leaves, 21 + 6
  2. Take 150 g Granulated Sugar,
  3. Make ready 150 g Demerara Sugar,
  4. Get 150 g Raw Coconut Sugar,
  5. Take 6 Eggs,
  6. Prepare 170 g Coconut Cream,
  7. Take 2 TBSP Coconut Rum,

Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. Well, for one, it is a Hainanese style kaya which has caramel added to it.

Instructions to make Nyonya Kaya:
  1. Wash pandan leaves thoroughly. - - Tie 2 pandan leaves into a knot. - - Repeat until you have 3 knots. - - Transfer into a heavy large heat-proof bowl and set aside.
  2. Coarsely cut the remaining 21 pandan leaves into a blender. - - Add in 150g of water. - - The ratio is 50g of water to every 7 pandan leaves. - - Blitz until smooth. - - Pass the pandan juice thru a fine sieve into a bowl.
  3. Using the back of a spoon to squeeze as much juice as possible. - - Discard the residue and set the pandan juice aside. - - In a large bowl, add in the 3 types of sugar. - - Add in eggs.
  4. Using your hand, mix until well combined, breaking up any lumps of sugar and yolks. - - This is to prevent any aeration. - - Add in the pandan juice, coconut cream and coconut rum. - - Still using your hand, mix until everything is well combined.
  5. Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves. - - Discard any residue. - - Add some water into the wok over very low heat. - - The water should be barely simmering. - - Place the bowl of batter into the water.
  6. The water should reach 1/2 inch away from the top of the batter. - - Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover. - - Cover the wok with a lid. - - Steam for 15 mins. - - Remove the lid and the plate.
  7. Give the batter a light whisk. - - Cover and repeat the steps every 15 mins for 2.5 to 3 hrs. - - If the water is simmering, the heat is too high and it will cook the eggs. - - The batter should thicken and stick to the whisk. - - Remove from heat and fish out the pandan leaves.
  8. Set aside to cool down. - - It will thicken further once cooled. - - Transfer into sterilized jars. - - It can be kept chilled in the fridge for a good 3 months. - - Spread on some toast and enjoy.

I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. Well, for one, it is a Hainanese style kaya which has caramel added to it. So it is brown, not green like the Nonya style kaya. The texture is smooth and silky rather than pastey or lumpy, and the predominant flavour is that of coconut and caramel instead of eggs and pandan. Traditional Recipe, New Method Most Nonya kueh(s) are sweet but whenever we crave something savoury, Lemper Udang is the ultimate choice.

So that is going to wrap it up for this special food nyonya kaya recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!