Friday, May 7, 2010

焦糖咖椰 (Homemade Caramel Kaya)

一直找不到妈妈的咖椰食谱很不甘心。

今天难得空闲,整理食谱时,终于把那张发黄了的食谱给找出来了。

记得小时后,妈妈经常自己煮咖椰。而且一煮就是一小锅。

她常常拿给住在我家附近的姑婆(爸爸的姑姑)吃。

姑婆很喜欢妈妈的咖椰。每次都赞不绝口。

妈妈做事心细,不马虎。所以能煮出好吃幼滑的咖椰不奇怪。

煮咖椰酱本来就不能心急﹐需要很有耐心,用小火以隔水蒸煮法慢慢煮﹐这样成品才会幼滑香甜。

反正闲来无事,又碰巧Renie昨天为我送来新鲜的鸡蛋,于是就动手做这来自妈妈的咖椰食谱。

咖椰做得很成功。明天去老公姐姐家吃饭可以顺道送上这自制的咖椰了。她会喜欢的。

材料:

  • 焦糖:2大匙水,3大匙白糖
  • 5个蛋
  • 200克白糖
  • 300克浓椰浆
  • 5片香兰叶(打结或剪成3寸长片)

Ingredients:

  • 2 tbsp water, 3tbsp white granulated sugar (for caramel)
  • 5eggs
  • 200g white granulated sugar
  • 300ml thick coconut milk, sieved to get rid of any lumpy bits
  • 5 pandan leaves, knotted or cut into 3" long

做法:

  1. 准备两个锅,一大一小。小锅不宜动到大锅底。所以用钢架加高。大锅盛水煮开。水位宜浸过小锅的一半。
  2. 将焦糖材料放入另一个干净小锅内。用小火煮至糖溶和金黄色,熄火。
  3. 同时把剩下的200克糖放入蒸煮小锅内,加入过滤的蛋液,以蒸煮方式慢火搅拌至糖溶。
  4. 加入焦糖,不停搅拌(若有少许结块的焦糖并无大碍,焦糖会随温度慢慢溶解)
  5. 放入香兰叶和过滤的椰浆。以同一方向搅拌。大约40分钟即可。如果喜欢较浓稠的咖椰,可以继续搅拌多15分钟。
  6. 将煮好的咖椰离火,装入干净的瓶子里,待完全冷却才加盖,冷藏。

Method:

  1. Prepare two pots, one slightly smaller than the other so that the smaller pot fits into the bigger pot. The smaller pot should not touch the bottom of the bigger pot, use aluminium stand/rack to elevate the smaller pot if necessary. Fill the larger pot with hot water. The water should come at least halfway up the smaller pot.
  2. To prepare caramel, put sugar into a saucepan add water and cook over low heat to caramelize the sugar. When the syrup turns a light golden brown colour, turn off heat.
  3. While the caramel is cooking, whisk eggs lightly then sieve into the smaller pot, add the remaining 200g sugar. Place the pot inside the larger pot over simmering water and continue whisking until sugar dissolves.
  4. Continue stiring while slowly pouring the hot caramel into the egg mixture. Don’t worry if a little of the caramel crystallize, it will dissolve as you cook.
  5. Add in sieved thick coconut milk and pandan leaves. Continue stirring until the mixture thickens, this takes about 40 minutes. The kaya should be like the texture of thickened cream at this stage. If you like something thicken then continue cooking for another 15 minutes.
  6. Remove from heat and discard pandan leaves. Pour hot kaya into the clean jars. Cool completely befor store in the refrigerator.
  7. Will keep for a few weeks in the refrigerator as long as there’s no moulds developing or rancid smell.

17 comments:

  1. 这个可以快递的吗???哈哈哈哈哈
    不然你回来这里时,记得做了call我哦。。。我飞车去你家拿。。。。
    瓦咔咔

    ReplyDelete
  2. 我也会喜欢的,飞一罐过来吧:)

    ReplyDelete
  3. Thanks for sharing your mom recipe, I would love to try this out later..Have a nice weekend ahead.

    ReplyDelete
  4. 呵呵,简单的材料噢
    这个可以随时开工 ^6^

    ReplyDelete
  5. 煮的很嫩滑的咖椰,如果夹份牛油咖椰面包配备kopi。赞!

    ReplyDelete
  6. Jane真的是很pandai
    每次都准备那么多工的东东
    呵呵呵

    ReplyDelete
  7. May, 你住马六甲。等我回去我们一起去吃海南"peng roti" 加kaya的, ok?

    Angie, 可以的话,我会寄给你的。不过你也做得很好了啊.

    Sonia, If i am in M'sia i will not be so rajin doing kaya. hehe... go n buy senang la.

    Pynn, 祝你成功先;记得拍照给我看。

    ReplyDelete
  8. Angeline, 我们一家都很爱面包夹牛油和咖椰配kopi。真的超赞!

    东东赞我啊?好开心哦。

    ReplyDelete
  9. 感觉很香,颜色又美,先把食谱那走啦。
    祝母亲节快乐!

    ReplyDelete
  10. 这个好像有简单哦,就是考我的耐性哦
    我现在没什么耐性。。呵呵
    不过为了煮出现jane那么棒的kaya,我拿掉食谱啦~谢谢分享

    ReplyDelete
  11. 虽然不怎么爱吃kaya,但这色泽美味道又香的kaya在引诱我了啦!

    ReplyDelete
  12. Jane,我是海南妹啊。。。。哈哈哈哈

    ReplyDelete
  13. 吃鸡饭的时候要叫我啊
    我也是半个马六甲人哦~

    ReplyDelete
  14. May, 你是海南妹啊?那由你peng roti lo. 我和娇娇上你家和kopi. haha ....怕吗?

    娇娇,吃鸡饭?一粒粒鸡饭?那是一定要吃的。到时邀请你,不可不来哦。

    ReplyDelete
  15. 勾手指

    击掌

    说定啦。。呵呵

    ReplyDelete
  16. 不好意思, 我想知道为何要过滤蛋液? 留蛋黄还是蛋白呢???

    ReplyDelete
  17. crystal, 蛋黄和蛋白一起过滤。这样煮出来的kaya才不会有块状;才能滑滑的。

    ReplyDelete

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