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Kopi Kaya Recipe:
4 fresh egg yolks
200ml coconut milk
5 pandan leaves
50g crushed gula melaka (palm sugar) or dark muscovado sugar
25g white sugar
1 packet of Essenso Microground 2-1 coffee
1. Wash the pandan leaves thoroughly and tie the leaves together in a tight knot.
2. Whisk together egg yolks in a medium heatproof bowl
3. In a small saucepan, bring coconut milk, gula melaka/muscovado sugar and white sugar to a simmer, stirring constantly until sugar is dissolved. Remove from heat
4. Gradually add coconut milk mixture into the egg yolks in small amounts, stirring constantly to prevent the yolks from scrambling.
5. Add the pandan leaves to mixture
6. Place the bowl above a double boiler or steamer with simmering water. Stir the mixture constantly over medium heat until the mixture thickens and clings to the back of the spoon, about 30 minutes. The kaya will continue to thicken as it cools.
7. Stir in the instant coffee until dissolved. Transfer the kaya to sterilized jars and let cool completely. Store kaya in fridge for up to a week.
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