斑蘭咖央多士 | How To Make Pandan Kaya Toast (ENG & CHINESE SUB)

Описание: Kaya is usually quite time consuming unless you try Ding Ding Ktichen's Kaya. In about 20 minutes time, you can have a delicious Kaya jam. Of course it's better refrigerated (as it will thicken and turn into a spread) but either way, it's fast and delicious. I've seen a lot of people boil the pandan leaves with the mixture and while that is okay, it does not extract all of the true flavours of the pandan leaves. Additionally, blending the pandan leaves will give the Kaya a beautiful green colour which would otherwise only be achieved through food colouring. Try it now!

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🍳 RECIPE BELOW 👇

IMPORTANT NOTE
Not all palm sugar is the same in sweetness! I recommend starting with 60 grams if you aren't sure and then add more sugar if necessary. I've tried different brands and for some, I need 180g and for others, only 60-100g.

唔係所有椰糖嘅甜度都一樣㗎！我建議你一開始可以用60克，如果唔夠甜再加多啲。我試過唔同牌子，有啲要用到180克先夠甜，有啲用60至100克就已經OK喇。

Ingredients | 材料
Pandan leaves 5-6 strands/leaves | 斑蘭 5-6 葉
Coconut milk 440 ml | 椰奶 440 毫升
Palm Sugar 120g |椰子糖 120克
Salt 1/3 tsp | 鹽 1/3 茶匙
Large Eggs (4) | 雞蛋 4 隻

For a less sweet Kaya, use 100g of palm sugar

EDIT: Below is a half recipe for making less Kaya at one time. It's even faster to make as there's less volume but still the same great taste

Ingredients | 材料
Pandan leaves 4 strands/leaves | 斑蘭 4 葉
Coconut milk 220 ml | 椰奶 220 毫升
Palm Sugar 40g |椰子糖 40克
Salt 1/4 tsp | 鹽 1/4 茶匙
Large Eggs (3) | 雞蛋 3 隻

👇 Download the pdf recipe here👇
https://drive.google.com/file/d/15QIp...

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