BRONICA LIM shares her recipe for a smooth, creamy and lus­cious jam – per­fect with toast!

Simply Her (Singapore) - - Home & Food Cooking Class -

Makes 500ml

IN­GRE­DI­ENTS 8 tbsp wa­ter 25 pan­dan leaves, 20 leaves cut into pieces, 5 leaves knot­ted 10 eggs 450g su­gar 500ml co­conut milk


1 Blend the wa­ter with 5 cutup pan­dan leaves un­til nely crushed. Con­tinue blend­ing, adding 5 cut-up pan­dan leaves at a time, un­til you’ve used 20 leaves.

2 Sieve the pan­dan juice and dis­card the residue.

3 Break the eggs into a stain­less steel bowl.

4 Add the su­gar and whisk the mix­ture un­til well com­bined.

5 Add the co­conut milk and 25ml of pan­dan juice, and whisk to com­bine the mix­ture. 6 Add the 5 knot­ted pan­dan leaves and dou­ble-boil the mix­ture, stir­ring con­stantly with a wooden spoon for 1 hour un­til the mix­ture be­comes thick and creamy. Dis­card the pan­dan leaves. If the kaya is lumpy, blend it un­til smooth.

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