Brown Kaya

Ingredients

10 eggs 250g- 300g castor sugar 500ml thick coconut milk, from grated white of 2 coconuts 5 screwpine leaves (pandan leaves), knotted (or more) 1/2 teaspoon salt

Method

To prepare caramel: Put 100g of the sugar into a saucepan (best to use a light-colour pan so you can see the colour of the caramel). Add 50ml water and cook over low heat to caramelize the sugar. This should take about 15 minutes at low heat. When the syrup turns a light golden brown colour, turn off heat.

Break eggs into a mixing bowl and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Continue whisking 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. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40–50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.

Adapted from:
http://kuali.com/recipes/viewrecipe.asp?r=2137
http://www.lesdeux.info/date/2006/10