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Friday, April 20, 2012

100% Natural Pandan Kaya (by bread machine) 全天然班兰咖椰(面包机)


家里有新鲜的班兰叶妈妈建议拿来做咖椰。对,也好久没做了,之前有一段时间常做,有面包机代劳,其实做咖椰真的是不费吹灰之力。

这回我没有用之前做过的食谱,我用了跟姑姑学的“一碗定律”,其实比较数学化的说法就是1:1:1的比例,三种材料指的是椰浆,鸡蛋,糖。

用比例的话,当然要先设定其中一种材料的份量。我打算用两盒Kara盒装椰浆(家里常常会收一两盒以备不时之需),两盒是400ml, 那么鸡蛋和糖的份量也就是400ml的量。


刚好买了特大蛋,量杯里敲了六颗蛋就差不多400ml了。糖方面我只加到八九分满,称了是330g,我觉得甜度刚刚好。

和之前分享的这个食谱比起来我比较喜欢这次的成品,不只是因为用来100%天然班兰叶汁,这个食谱蛋的比例比较高,我觉得比较香浓,发现家人也很爱哦,咖椰销量很好。


100% Natural Pandan Kaya (by bread machine)

Ingredients: (make 3 cups)
400ml coconut milk (I used Kara brand, box type)
400ml whole eggs (see note 1)
330g sugar
About 10 pandan leaves (it’s ok to use more or less, I didn’t count actually)
1 tbsp home-made pandan essence (optional)

Method:
1) Cut pandan leaves into small pieces. Blend pandan leaves with 200ml of coconut milk and squeeze through a fine strainer (I didn’t blend with water because I didn’t want to dilute the coconut milk). Mix with the balance 200ml of coconut milk and pandan essence (if using).
2) Beat eggs and sugar lightly till sugar dissolved. Add into bread machine pan together with the pandan coconut milk. Select "Jam" function.
3) Once done, let jam cool in bread pan for a while before transferring to a blender to blend till smooth (a few pulses with do, depends on how fine you want it to be, I prefer little coarse texture).
4) Store in sterilized glass jars and keep in fridge after completely cool down.


Note:
1) Crack eggs in a measuring jug to measure. I used 6 extra large eggs of each net weight between 62g-69g.
2) The last jar of kaya is already  almost 3 weeks old and it is still looking good. Make sure use clean and dry utensil to pick up the kaya each time.
3) Refer to my first bread machine kaya post HERE for more kitchen notes.

18 comments:

  1. Wow! Looks so yummy!! (: how can I do it if don't have bread machine? Ty! (:

    ReplyDelete
  2. The Sweetylicious,

    U can do it over a double boiler but u need to stir regularly for about one hour.

    Click on my peevioua post in note 3.

    ReplyDelete
  3. 我以前有面包机就会常常做Kaya,现在面包机坏了就不再做了,因为用手搅拌很累咯!我来你家吃好了。。。嘻嘻!!

    ReplyDelete
  4. I made this recently too !! But my colour not as nice a green as yours !

    ReplyDelete
  5. 我带走了食谱哦!
    terima kasih

    ReplyDelete
  6. Joyce,

    Did you use 100% natural pandan juice? I used to add commercial pandan paste, the colour is not as nice, it's a bit artificial.

    I made this again yesterday, I didn't blend pandan leaves with the coconut milk, instead i used 3 tbsp home-made pandan essence, the colour is greener and the pandan fragrance is even more intense.

    ReplyDelete
  7. Jasmine,

    其实做kaya是很简单的只是如果没面包机代劳手动的话会比较多工,我做过一次站在炉边一个小时,一次就怕了。

    ReplyDelete
  8. myme,

    用面包机的确省很多功夫。你自己来不要客气,面包自己带啊

    ReplyDelete
  9. hi Angel, this is should be much easier to do :)
    thks for sharing :)

    ReplyDelete
  10. 我今天用面包机做kaya很方便1个小时多就好了

    ReplyDelete
  11. 我的kaya做好了不过妈妈觉得甜

    ReplyDelete
  12. Hi VG,

    用面包机做kaya真的很方便。

    Kaya食谱里的糖,蛋和椰浆的比例本应是1比1,以上食谱的糖份已经减少约20%,如果还是觉得太甜可以自己调整到自己喜欢的甜度,不过如果糖份太少kaya的shelf lifw也会短些。

    ReplyDelete
  13. What is home-made pandan essence?

    ReplyDelete
    Replies
    1. Hi Ling Ling Ting,

      Please refer to this link

      http://angelcookbakelove.blogspot.com/2012/04/home-made-pandan-essence.html

      Delete
  14. Hi Angel
    when you beat the egg and sugar lightly..wat does it means?
    must beat until stiff peak or soft peak or as long they mix well?
    must all sugar melt? or can some sugar still a bit not melt?

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"