斑兰咖椰酱，无需隔水煮，也无需搅拌器，南洋的风味 Pandan Kaya Paste, silky and fragrant / Pandan Kaya Resepi Licin dan Wangi
#conniechai #recipe #食谱 #cooking #kuih
材料
椰浆 200毫升
白糖 200克
班兰叶6片
清水100 毫升
鸡蛋 5颗
Ingredients
200ml coconut milk
200g white sugar
6 pandan leaves
100 ml water
5 eggs
咖椰来自于马来文化，可能源自于印尼或马来西亚，因为咖椰（kaya）在马来语的意思是“浓郁”，与酱金黄色的浓郁质感有关。 另一种说法是咖椰是将葡萄牙蛋酱(Portuguese egg jam) 本土化，人们将制作葡萄牙蛋酱的牛奶由椰奶取代，香草豆则由班兰叶取代，而产生了富有本土风味的咖椰
咖椰酱的起源不详，但现有的咖椰酱与葡萄牙的传统甜蛋酱（葡萄牙语：Doce De Ovos）高度相似，一般相信是15世纪殖民马六甲的葡萄牙人将甜蛋酱带来，再经由马六甲土生葡裔改良成咖椰酱。
Kaya comes from Malay culture, probably from Indonesia or Malaysia, as kaya means "rich" in Malay and is associated with the golden-yellow rich texture of the sauce. Another way of saying that kaya is the localization of Portuguese egg jam. People replaced the milk for making Portuguese egg jam with coconut milk and the vanilla beans with pandan leaves, resulting in a local flavored coffee. coconut
The origin of kaya paste is unknown, but the existing kaya paste is highly similar to Portugal's traditional sweet egg paste (Portuguese: Doce De Ovos), which is generally believed to be brought by the Portuguese who colonized Malacca in the 15th century, and then Modified into kaya paste by the Malacca Peranakan.