Making kaya takes time so I don’t make it often and if I do I will make a big batch of it. I will mail some to Diana and keep a couple of jars for myself. It usually will last me a couple of months. I usually will make the regular caramel or pandan kaya but this time I tried using gula Melaka or palm sugar. Since I have a lot of egg yolks leftover from my macarons I decided to use only that in this kaya. It gives the kaya a thicker and richer consistency. For those who are not familiar with kaya you can read about it here .
The kaya turns out really good. It is thick and creamy with the heavenly fragrant of the palm sugar.
12 eggs yolks
250 gram gula Melaka – cut small
150 gram sugar
650 ml thick coconut milk
6 pandan leaves
1. Heat up a medium size saucepan over medium heat. Add in coconut milk and gula Melaka, sugar and pandan leaves. Bring it up to a boil and once boil, turn down the heat to low. Let it simmer for 1 minute. Turn off the heat and let it cool down a little bit.
2. Remove the pandan leaves. In a separate big bowl, whisk egg yolks until well combined. Slowly add in a ladle of the coconut milk mixture into the egg yolk while whisking. (This is called tempering so that the egg yolk won’t become scramble egg) Continue to do this step until you added half of the coconut milk mixture to the eggs.
3. Pour the egg mixture into the rest of the coconut mixture. Cook over low heat, continue stirring constantly until the mixture is thick and creamy. It should be done once you see the mixture slightly bubble up. Turn off the heat.
4. Let it cool completely before transferring it to a jar and refrigerate. Serve on toast.