你專屬【HOMEMADE 咖椰醬KAYA】

2017年10月07日     3412     檢舉

焦糖咖椰 (Homemade Caramel Kaya)

一直找不到媽媽的咖椰食譜很不甘心。

今天難得空閑,整理食譜時,終於把那張發黃了的食譜給找出來了。

記得小時後,媽媽經常自己煮咖椰。而且一煮就是一小鍋。

她常常拿給住在我家附近的姑婆(爸爸的姑姑)吃。

姑婆很喜歡媽媽的咖椰。每次都讚不絕口。

媽媽做事心細,不馬虎。所以能煮出好吃幼滑的咖椰不奇怪。

煮咖椰醬本來就不能心急﹐需要很有耐心,用小火以隔水蒸煮法慢慢煮﹐這樣成品才會幼滑香甜。

反正閑來無事,又碰巧Renie昨天為我送來新鮮的雞蛋,於是就動手做這來自媽媽的咖椰食譜。

咖椰做得很成功。明天去老公姐姐家吃飯可以順道送上這自製的咖椰了。她會喜歡的。

材料:

焦糖:2大匙水,3大匙白糖

5個蛋

200克白糖

300克濃椰漿

5片香蘭葉(打結或剪成3寸長片)

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:

準備兩個鍋,一大一小。小鍋不宜動到大鍋底。所以用鋼架加高。大鍋盛水煮開。水位宜浸過小鍋的一半。 將焦糖材料放入另一個乾淨小鍋內。用小火煮至糖溶和金黃色,熄火。 同時把剩下的200克糖放入蒸煮小鍋內,加入過濾的蛋液,以蒸煮方式慢火攪拌至糖溶。 加入焦糖,不停攪拌(若有少許結塊的焦糖並無大礙,焦糖會隨溫度慢慢溶解) 放入香蘭葉和過濾的椰漿。以同一方向攪拌。大約40分鐘即可。如果喜歡較濃稠的咖椰,可以繼續攪拌多15分鐘。 將煮好的咖椰離火,裝入乾淨的瓶子裡,待完全冷卻才加蓋,冷藏。

Method:

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. 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 pown colour, turn off heat. 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. 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. 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. Remove from heat and discard pandan leaves. Pour hot kaya into the clean jars. Cool completely befor store in the refrigerator. Will keep for a few weeks in the refrigerator as long as there’s no moulds developing or rancid smell.

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