Pandan Gula Melaka Kaya
Updated: Oct 6, 2020
Kaya always reminds me of my childhood in Malaysia. Growing up in KL, I always ate gardenia bread topped with a good slather of kaya. It wasn't nutella or peanut butter & jam, it was always kaya.
This was the first thing I made when I purchased my Thermomix TM5 and it's still one of my favourite things to make.
250g gula melaka
3 egg yolks (large size)
250g coconut cream
2-3 tsp pandan juice (optional) / 3 knotted pandan leaves
1. Mill gula melaka; 10 seconds, Speed 10.
2. Add egg yolks and egg; Speed 3 until the sugar has dissolved. Swipe the spatula at the base of the bowl to ensure all the sugar has dissolved.
3. Cook for 10 minutes, 90 degrees, Speed 3.
4. Add coconut cream and pandan juice, cook for 35 minutes, 100 degrees, Speed 3. Leave the MC out.
Check the consistency of the kaya; it should be a lovely, glossy thick and ultra-smooth jam. If it is not thickened; add 5-10 minutes, 100 degrees, Speed 3.
- The kaya keeps well in the fridge for up to 3 weeks.
- Coconut Cream; I recommend Ayam Brand and Kara.
- If using knotted pandan leaves, please do everything on REVERSE at Step 4.
- If you find yourself with coconut milk instead of coconut cream; that’s okay, cook it for 45 minutes instead of 35 minutes. Then, check the consistency and if it’s not thickened, add another 5 minutes to it.
For this recipe, instead of pandan juice, I used 1-2 tsp of My Blue Tea's pandan leaf powder which is so fragrant and very convenient to use.