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Before you jump to Nyonya Kaya recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.
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For anybody who is not sensitive to nuts, try consuming some almonds! As an all-in-one energy booster, almonds offer you many health benefits. Several minerals and vitamins tend to be found in these wonderful nuts. They generally do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. But once you eat almonds, you won’t feel like you must sleep a while. These nuts loosen up the muscles and supply a general sense of relaxation. Sometimes eating almonds can even be a mood increaser!
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We hope you got insight from reading it, now let’s go back to nyonya kaya recipe. You can have nyonya kaya using 7 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Nyonya Kaya:
- Prepare Pandan Leaves, 21 + 6
- You need 150 g Granulated Sugar,
- You need 150 g Demerara Sugar,
- Provide 150 g Raw Coconut Sugar,
- Prepare 6 Eggs,
- Use 170 g Coconut Cream,
- Get 2 TBSP Coconut Rum,
Steps to make Nyonya Kaya:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. The majority of my childhood days were spent in the kitchen, watching my. So, what makes this kaya different from all the other kaya recipes available on the internet? Well, for one, it is a Hainanese style kaya which has caramel added to it.
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