Nyonya Kaya
Nyonya Kaya

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, nyonya kaya. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Nyonya Kaya is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Nyonya Kaya is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have nyonya kaya using 7 ingredients and 8 steps. Here is how you can achieve that.

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

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