Saturday, October 24, 2015

班兰咖椰 Pandan Kaya

会制作这款咖椰,是因为我看不过去了
外面卖的一罐朔料罐G牌咖椰, 甜得毫不妥啊!

也不说那些防腐剂了~

看见Sonia分享的~
绿绿的,加上班兰是家里会喜欢的口味
就动手了咯~

妈妈都说:煮咖椰很小气的,碰到水都不能的,不然会粗粗的,不美了
所以很久以前妈妈煮过一次,焦糖咖椰,粗粗的就没做过了,
妈妈说手拿藤条比较容易,嘻嘻











班兰咖椰 Pandan Kaya
食譜是來自Sonia Nasi Lemak Lover


材料
椰浆 350ml
糖     180g    (原食谱 250g)
全A蛋  3粒
班兰叶  适量


做法:
1) 取出一部分的椰浆水,和着班兰叶搅碎,过滤,备用。
2) 鸡蛋稍稍打散, 拌入糖,用打蛋器拌溶。
3) 把做法(1)班兰椰浆及(2)蛋液,拌均后过滤到锅里。
4) 隔水炖煮,以小火搅拌煮至浓稠。
5) 冷却后,装罐冷藏即可。




小小筆記
我们不嗜甜,180g的糖,还是太甜了。
我用了大约45分钟才煮至想要的稠度。



This post is linked to the event Little Thumbs Up (October 2015 : Coconut)  
Organised by Zoe (Bake for Happy Kids)  and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious

8 comments:

  1. Hi Maya,

    Nice to have you cooking along with us at LTU coconut event. I was talking to my colleagues about kaya just minutes and here I see your beautiful kaya! What an coincidence.

    Zoe

    ReplyDelete
    Replies
    1. Then it turn out to be a beautiful coincidence~
      just nice to had you here too!

      Delete
  2. Replies
    1. 谢谢!第一次就有幼滑的kaya!

      Delete
  3. 你好。妳的kaya做的很不错哦!我还没试过自己煮kaya。改天有时间一定要试试看!

    ReplyDelete
    Replies
    1. 有机会尝试也是不错的体验,知道好吃的homemade kaya的辛苦,呵呵

      Delete