Friday, May 14, 2010

还是自家的好- 班兰叶咖椰




要谢谢Sonia的分享,我又煮了回咖椰。更肯定自己原来还会煮咖椰,万岁!我不敢偷懒就一直盯着它,耐心的守候着,深怕它受伤害,有够白痴的我。但是我一点都不后悔,因为我的付出换来了快乐。


再一次谢谢Sonia的分享,食谱这里拿

Homemade Pandan Kaya


Ingredients

3 large eggs (lightly beaten)  250g caster sugar  350ml coconut milk  8pcs pandan leaves (screwpine leaves)
全蛋(轻搅拌)3颗   砂糖 250克  椰浆350ML   班蓝叶 8片

Steps:-

Mixture A - Blend pandan leaves and coconut milk in a blender. Strain to discard pulp.
Mixture B - Add sugar into beaten eggs, use a hand whisk to stir mixture until sugar dissolves (Do not beat but lightly stir !!)

混合液A  把班蓝叶和椰浆放入搅拌机,搅汁后过滤
混合液B   砂糖与蛋混合,拌至砂糖完全溶解

1. Add mixture A into mixture B became kaya mixture. Stir and mix well.
2. Sift the kaya mixture into another mixing bowl (stainless steel preferred).
3. Place mixing bowl over another pot of boiled water on low heat, stir kaya mixture occasionally.(Do not stop too long, 1-2mins intervals)
4. It took at least 1hour to cook till desired thickness. Cool completely before store in a clear jar and keep in the fridge.

做法
1 混合液A加入混合液B,拌匀
2 过滤1到无锈锅中
3 取一个较大的锅盛水,以慢火炖煮的方式,不停搅拌混合液至浓稠。(间中可停止搅拌但时间不宜太久,1-2分钟)
4 整个过程大约1小时。放凉入罐冷藏。





这里没有新鲜的班蓝叶,所以我只能买冷藏的但有一点是它一样的香。


~~~ LoveKitchen~~~




9 comments:

  1. 哇~~你做了两大罐!来我自备面包, 搽搽搽搽搽搽搽搽搽。。。。很香很滑很好吃!嘻嘻!

    ReplyDelete
  2. wah! looks yummy! This time the colour very nice liao lo :)
    I want to try out this recipe next round.

    ReplyDelete
  3. 哇,滑溜溜的pandan kaya,真的很吸引人哦!

    ReplyDelete
  4. maybe the frozen pandan leaves, you can't get the nice jade green colour, never mind lar, so long it taste good right? Have a nice weekend ahead.

    ReplyDelete
  5. 哇!大家都在做kaya,你们天天有新东西上座,
    看来我是追不上了。。。。呜呜。。

    ReplyDelete
  6. 苏联妈妈Ok,快快来吧!
    Jane 过后要试你妈妈的Liao

    ReplyDelete
  7. Angeline, 你也可以试试,我就是做来诱惑你们的咔咔咔
    Sonia, OnceAgain ThankYou

    ReplyDelete
  8. 找到你的blog真的是太好了

    因为很多东西我不知道去哪里买...

    请问你去哪里买pandan leaf的?

    还有在另一篇blog看到.. 榴莲去哪里买?

    ReplyDelete

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