Coconut Sweetened Condensed Milk Kaya
Baking and Desserts | Kyrgyzstan cuisine
⏳ Time
15 minutes
🥕 Ingredients
5
🍽️ Servings
10
Description
Pandan leaves are often used in kaya recipes, and they can be found at Asian markets.
Ingredients
- Coconut Milk - 7 fl oz
- Whole egg - 4 pieces
- Palm Sugar - 1.1 oz
- Sugar - 2.3 oz
- Salt - a pinch
Step by Step guide
Step 1
Prepare the necessary ingredients
Step 2
Whisk the egg yolks in a large bowl with a fork, lightly; no need for froth.
Step 3
Place the pot over a double boiler. Mix the sugar in the pot.
Step 4
Add salt.
Step 5
Add coconut milk to the other ingredients.
Step 6
Heat the coconut milk with salt and sugar in a double boiler.
Step 7
When the milk comes to a boil and the sugar has dissolved, remove the saucepan from the heat.
Step 8
Slowly and gently pour half of the hot coconut milk into the egg yolks, stirring constantly.
Step 9
Then, return the remaining milk to the heat and gradually pour in the milk with the egg yolks, stirring continuously.
Step 10
As soon as the kaya thickens, immediately remove it from the heat and transfer it to another container to stop the cooking process.
Step 11
You can store the cayenne in the refrigerator for up to 1 week.
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