Homemade Pandan Kaya Recipe (How To Make Nyonya Coconut Egg Jam) 香兰咖椰酱食谱 (娘惹斑斓咖椰做法)

Homemade Pandan Kaya Recipe (How To Make Nyonya Coconut Egg Jam) 香兰咖椰酱食谱 (娘惹斑斓咖椰做法) | Huang Kitchen

Рет қаралды 65,225

Күн бұрын

If you enjoy kaya with a homemade taste, this Homemade Pandan Kaya is certainly the best kaya recipe for you! Infused with pandan leaves, this Nyonya style Pandan Kaya is so smooth, creamy and aromatic. This coconut egg jam is extremely easy and simple to make too. This nyonya version of kaya has a beautiful natural green colour and aromatic fragrance from pandan leaves.
Just like the traditional golden brown coloured hainanese style Caramel Kaya (See Recipe & Video: www.huangkitchen.com/homemade..., this kaya is the key ingredient for making traditional Kaya Toast (Roti Kahwin), a popular kopitiam style breakfast in Malaysia and Singapore. Perfect on toasted bread with a thick slice of butter on top.
So without further ado, let us start making this simple and delightful spread!
00:00 Intro To Homemade Pandan Kaya Recipe (Nyonya Coconut Egg Jam)
00:26 Preparing Pandan Kaya Mixture
03:59 Cooking Pandan Kaya
05:48 Storing and Serving Homemade Pandan Kaya
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▼ See Pandan Kaya Recipe (How To Make Nyonya Coconut Egg Jam) STEP BY STEP RECIPE with INGREDIENT LIST in link below ▼
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#huangkitchen #coconutmilk #asianfood #easyrecipes #asiancooking #recipeshare #pandankaya #kaya #easycooking #recipes #jamrecipe #coconutmilk #kayatoast #rotikahwin #breakfastrecipe

Пікірлер: 49

@Huangkitchen 2 жыл бұрын

Thank you for watching! You can get printable Recipe & Ingredient List for Homemade Pandan Kaya here: www.huangkitchen.com/homemade-pandan-kaya-coconut-egg-jam Also, check out our other recipe video on how to make Hainanese Style Caramel Kaya: www.huangkitchen.com/homemade-caramel-kaya-coconut-egg-jam/

@jedcreationvlog1077 2 күн бұрын

This so cool easy to cook ,I love Kaya I miss my grandma employer she always cooked this and it's so yummy .

@catarinatang980 2 жыл бұрын

Thxs for the recipe, I've made it with homemade pandan extract and it turned out very well!

@shikinsaerah 2 жыл бұрын

Oh yeah. Original pandan flavour & colour. Love it. Tqvm for the recipe ❤️

@Huangkitchen 2 жыл бұрын

You’re welcome 😊 yes, all natural Kaya with no flavourings or colourings. Do check out our other Caramel Kaya recipe too: kzfaq.info/get/bejne/hN1_hbR90trJlGQ.html

@acelinekam8531 2 жыл бұрын

Seems easy to make. Tqvm for the recipe!

@Huangkitchen 2 жыл бұрын

You’re welcome. Yes it’s very easy to make, just take some time to cook 😊

@soonjoey2673 2 жыл бұрын

Seem so easy.. Must find a day to try

@soonjoey2673 2 жыл бұрын

Already tried. My result nt thick enuf bt anyway it comes out good. Pandan leaves tat i used nt strong enough the smell. Nex time will try again. Keep it up.

@soonjoey2673 2 жыл бұрын

Wat is the different cooking way with using double boil? Any different?

@weekuanchong2634 2 жыл бұрын

我买的椰浆不像你的那么浓稠，我的是水水的。请问会影响成果吗？

@deeb.9250 Жыл бұрын

thanks so mu g I just made this but at half measure to test... worked out great. I took a few short cuts.. powdered sugar instead of brown sugar, Pandan flavor + food color + actual pandan leaf for more heightened color and flavor, and stick blender at the end of everything to get the smooth consistency. Worked great, got more sticky as it cooled

@simplyme3306 Ай бұрын

powered sugar contains starch usually

@weekuanchong2634 2 жыл бұрын

请问是纯椰浆吗？不需要加水吗？

@patadela3864 2 жыл бұрын

😋😋A must try recipe. May I know whether you use fresh coconut milk or packet coconut milk?

@Huangkitchen 2 жыл бұрын

I use fresh coconut milk, taste better. You can use packed as well.

@edgarlouieque888 2 жыл бұрын

Hi how long can I store it in the fridge without being spoiled? Thanks ahead!

@Huangkitchen 2 жыл бұрын

Can be kept for at least 2 weeks. Make sure the bottle you put in the kaya is clean and dry. Thanks

@user-sm7tj8kb7k Ай бұрын

so far the most quality and color-rich Pandan Kaya recipe that i have ever met.. wondering that once this pandan kaya is cooked and can restore how many months in fridge ? TQ

@Huangkitchen Ай бұрын

From my personal experience, as long as the jar is clean and the utensils used to scoop the jam is always clean, it can last for at least a month or more.

@user-sm7tj8kb7k Ай бұрын

@@Huangkitchen great.. sincerely tks for your reply. keep it up, support your channel.

@setiawantanadi71 7 күн бұрын

Tx for the receipe, but when you remove the pandan knot?are turn off the heat?because when i remove it, there will appear like a little bubble same with your video at time 5.00..the second question is when we remove the pandan. How long we continue stirring and cooking until the kaya thick pouring?

@limkg5187 2 жыл бұрын

🙏南无阿弥陀佛。👍

@SL-nl9fz Жыл бұрын

My Kaya smells eggy. Why and what can I do to resolve this issue? Thanks!

@Huangkitchen Жыл бұрын

You probably have not cooked the kaya long enough. Use low heat to cook till a smooth thick consistency results.

@lailiangoh9607 2 жыл бұрын

Can I reduced the sugar to 120 gm ...I dont like too sweet kaya

@Huangkitchen Жыл бұрын

You can reduce a little but not too much as sugar conserves the jam, and also contributes to the texture of the pandan texture.

@gohsiewlooi8198 2 жыл бұрын

为何我两次都做不成，不知什么原因，想請教您，谢谢🙏

@chiafooyen5991 2 жыл бұрын

全程要小火搅拌一小时不可走开

@Huangkitchen 2 жыл бұрын

是的，煮的时候需要不停搅拌。需要一些耐心和时间。

@kellygoh6737 2 ай бұрын

If got lumpy kaya, can we still eat it? First time i got successful in making but this 2nd time i got very lumpy effect😢

@simplyme3306 Ай бұрын

overcooked eggs hence lumpy. Traditionally kaya is cooked over low heat and double-boiled method.

@seetlilian 2 жыл бұрын

Hi, how many ML of water for the pandan leaves.

@Huangkitchen 2 жыл бұрын

I added 1 tbsp water into the pandan leaves to pound into fine pulp.

@seetlilian 2 жыл бұрын

Hi, May I know which type of Coconut Milk u used? Thank you

@wailinglee1335 7 ай бұрын

@@seetlilianalways use brands without water added. Coconut cream is the best.

@seetlilian 2 жыл бұрын

Why my kaya still watery after cooking for 1 hrs plus?

@Huangkitchen 2 жыл бұрын

Try increasing the heat a bit more to hasten the cooking process but remember to constantly stir.

@lineyking 2 жыл бұрын

No sugar?

@Huangkitchen 2 жыл бұрын

Yes, there is 200g of sugar for this kaya custard.

@PeterSimonYiu 5 ай бұрын

So fast. Some traditional method need to use double boiled method cooking over 45 minutes. Your method is super fast and easy. Can we not use Tapioca flour at all?

@irenegoh2760 Жыл бұрын

I tried it today.. why is it so clumpy followed all the steps.. got a very different consistency....

@Huangkitchen Жыл бұрын

If the kaya is lumpy it means the heat is too hot or you did not stir properly so certain part of the kaya is exposed to high heat so it cooks faster and solidifies forming lumps. You need to have low heat and constant stirring throughout the process. Hope this helps to explain.

@oscarwong2464 8 ай бұрын

I tried to make it but it has turned into meat sauce of the Spaghetti Bolognese. What's wrong with it？Is it really 200g of sugar？Seems much less in the video. Thank you so much

@Huangkitchen 8 ай бұрын

The recipe uses 4 eggs and 200g of sugar. Do you mean your egg jam is very watery? You need to stir till mixture thickens and is of thick pouring consistency.

@oscarwong2464 8 ай бұрын

@@HuangkitchenThank you for your response. I tried to make it for my girlfriend. When I poured the mixture into the pan and boiled with little heat, it became lumpy. The texture is like the meat when you eat Spaghetti Bolognese. I don't know what went wrong. Maybe I didn't mix the egg and sugar well, so when I boiled the mixture all together, then the sugar in it became a lump？

@wailinglee1335 7 ай бұрын

@@oscarwong2464you have to use low heat, if it boils chances are your eggs are cooked. This makes kaya lumpy.