Kaya is something we really crave for sometimes but it's so tedious to make. It's practically impossible to find a commercially prepared sugar free version. And We usually have to take turns to stir the coconut custard jam on the stove to avoid the bottom from burning. But with Kenwood breadmaker this is so easy! When consumed in moderation, coconut milk can be a great source of nutrition as it's free of cholesterol and rich in medium chain triglycerides.
Ingredients
4 medium/large eggs
300ml coconut milk
1/2 cups sugar (12 tablets of coles sweetener+1/4cups of erythritol)
4 pieces of Pandan leaves
Methods
Cut and wash the pandan/screwpine leaves (mom planted 2 trees at home so it's organic! Yay)
Add pandan leaves to coconut milk and blend. We use cholesterol free Ayam Brand coconut milk. You can also choose skim coconut milk.
Add eggs to sugar.
Whisk gently to combine till sugar dissolves.
Sieve.
Pour into bread machine and chose jam mode (preset 10). I'm using Kenwood BM 250.
After an hour, done! If the jam turns out to be too stiff, simply add 50ml of coconut milk and spin it down using a food processor.
This jammy gooeiness is so good and versatile.
Kaya can be used to spread on bread, make into tarts, puffs and Pao fillings.
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