Oh my god i don't even know where to begin this. When they say "You can take a girl out of Singapore, you cannot take Singapore out of a girl" is somehow true. In terms of food, absolutely 100% true.
The national favourite coffee shop breakfast consists of soft boiled eggs eaten with a splash of soy sauce and sprinkled with white ground pepper and white bread toast with a thick layer of butter and kaya spread. Kaya is a favourite spread among Singaporeans and Malaysians and is commonly use on breakfast toasts or fillings in pastry buns.
Kaya spread or Coconut Jam is made from the most basic ingredients of eggs, coconut cream and sugar and flavoured with pandan leaves (screwpine leaves). It is then boiled under low heat, constantly stirring until it is caramelised and become very smooth, thickened brown spread texture.
Kaya Spread (Coconut Jam)
4 eggs, beaten and sieved
250g sugar
50ml water
2 to 3 pandan leaves
250ml coconut cream, sieved
1) Put sugar, water and pandan leaves in a heavy-based pan and boil until sugar dissolved and caramelised.
2)Remove from heat and pour in coconut cream / milk and eggs.
3)Cook and stir constantly in low heat for 25-30 minutes until the mixture is smooth and thicken.
4)Remove from heat and leave to cool. Serve with toast
OMG. You made kaya?! *kowtow* I am very impressed girl! My mum used to make them (and only on special occassions) and I remember that it was a lot of work (stir, stir, stir and stir somemore). Well done!
ReplyDeleteI want to make kaya! But, I can't find pandan leaves here!
ReplyDeleteselene: I did! I can't believe i made that either given that I have no patience whatsoever. LOL It's actually not very hard, i guess all it takes is if you are bothered enough to stand there stirring for at least 30 mins.
ReplyDeleteJazza: Yeah, its hard to get panda leaves, some places do carry them but u really need to search thoroughly. Not sure about Canberra though LOL. Check if they sell them frozen cus they might do.