11/12/2023 0 Comments Ze coconut milkHowever I forgot that gula melaka is sweeter than normal cane sugar so I probably should have reduced the proportion of total sugars. I sourced the recipe from a fantastic blogger from Sydney Almost Bourdain but I’ve substituted half of the sugar with gula melaka (dark palm sugar) just to experiment as I think gula melaka’s got that rich, deep caramel flavour. ![]() It’s one of the methods for making kaya anyway which is the double-boiler method. So this time, thanks to the crème brûlée tarts session last week, I just employed the same method described for making the egg custard and it worked a treat. The first time I made kaya was in 2007 but goodness knows what method I sourced from the internet at that time as the custard curdled a lot and I had to blend it in the end which didn’t feel quite right (felt like I was cheating). The kaya was fragrant, the consistency was just what I wanted it wasn’t watery and it wasn’t hard either so I was quite happy with it. But then again, I haven’t observed traditional ways of making kaya so I don’t know what is the correct or original method of making kaya what I do know is, what I’ve made a few days ago tasted pretty good. I used to hear all these scary stories about standing at the stove for hours stirring the kaya continuously like there’s no tomorrow but I’ve realised that it’s just like making custard so it should not take forever. ![]() After all, the main components are just whole eggs, coconut milk, sugar, pandan (screwpine) leaves, arm muscles and time. Although kaya is readily sold in jars at asian grocery stores here, I still prefer to make my own. But having lived in Melbourne for almost a decade and being parted from all the tasty delights that you can get on a daily basis back in Malaysia, you tend to miss all that. It is a spread my family and most Malaysians love and grew up on well, I loved it as a kid until we had too much of it kaya on toast, kaya on Hup Seng cream crackers with butter, kaya sandwich in our school lunch box, kaya puffs for Sunday brunch, kaya with kuih for tea time, kaya balls from the night market.so yes, I did get sick of kaya. Kaya lives up to its name it means ‘rich’ in malay and rich, it definitely is, both in flavour and consistency.
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