Homemade Kaya

My mother always made tonnes and tonnes of Kaya to give away to my godmother, my neighbours and her friends when I was younger.  And I do miss her kaya once in a while.  With kaya easily available at all bakery shops and supermarkets.  It seems no sense to make my own kaya.  What is however interesting to note is that when one turns and look at the ingredients list at the side of the bottles, one will find many preservatives on the list of ingredients.  The thickened kaya sold at supermarkets may also contain ingredients like modified starch.

The key problem with home-made kaya is therefore, given no preservative, often do not keep more than two weeks in the fridge.  I made a large batch a few years ago and as it was too much (and also too crazy) to finish it all within two weeks,  I actually stopped.  However, I do have a craving for homemade kaya again recently so decided to make it again.  It wasn't this bad this time round, as I halved the original recipe and also gave half to my mother-in-law which made her very happy.  Below are the ingredients and method for my recipe.

Ingredients:

1 bunch of pandan leaves (about 6- 8 leaves).  (separate into individual leaves.  For each leaf, further tie lenghwise into 3-4 strips.  Then tie the bundle into a knot.)

200 ml coconut milk (You may use the ready packets found in the supermarket)

200 g of sugar (You can use brown sugar, or even substitute with 1/2 -1/3 brown, black or "orange" sugar.  I used organic raw sugar for mine.  It is very versatile.  You can adjust sweeter or less according to taste as well.)

5 large eggs

Method:

 Strain the coconut milk over the top pot of a double boiler.

Add the sugar and eggs into the pot as well.

 Whisk well till the eggs, coconut milk and sugar are well-combined and the sugar has dissolved.

 Once mixed, put in the knot of pandan leaves. Place the mixture over bottom of a double boiler which is boiling.  Lower the flame till middle, till the water just boils with smaller bubbles.

 Continue whisking the top pot till the mixture turns into a thick custard, remove the pandanus leave.  The mixture may be a little lumpy, if you like it smoother, you can blend the mixture with an electric hand-held blender.

Fill into bottles that has been washed and preboiled in hot water the cooled down.  You should consume all the kaya within 2 weeks.