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SteamedKaya【蒸法咖椰/椰子酱】

(2023-05-14 00:35:31)
标签:

kaya

咖椰

咖央

serikaya

sangkaya

分类: 调味酱料
I have made several kaya recipes with different methods, some takes longer time than others. One of the recipes even require standing in front of the stove and stir for hours.

The kaya I made today is made by the steaming method. It turned out legitimate, and I am loving the end result.

 

我做过好几款咖椰/咖央,做都比较耗时,有的还需要站在炉子前搅拌很长时间,今天做的咖椰用了蒸法制作,出来的效果很好,蛋香浓郁。



Ingredients:
350 gm Sugar
4 Large eggs
4-5 Pandan Leaves (Screwpine leaves)
200 g water
250 ml coconut milk (Frozen or fresh)
2-3 drops Pandan essence    Optional

材料:
350 克 白糖 
4 只 大型鸡蛋
4-5 片香兰叶(Pandan/Screwpine Leaves)
200 克 水
250 ml 椰浆 coconut milk (新鲜或冷冻后解冻) 
2-3 滴 香兰精 Optional



1. Wash and cut pandan leaves into small pieces, blend in blender with 200 ml of water, strain to discard pulp.

2. Use the same blender to mix together coconut milk,pandan water and sugar until sugar dissolved.

3. Add eggs into the mixture and blend until smooth, strain the mixture through a strainer into a container (try to use stainless steel pot).

1. 把香兰叶切片和200克水一起在搅拌机里搅拌之后把香兰叶渣过滤掉,香兰水备用。

2. 把鸡蛋、香兰水和白糖用搅拌机搅拌匀至白糖融化,过滤到一口钢锅里。

SteamedKaya【蒸法咖椰/椰子酱】

3. Bring 1/4 pot of water to rolling boil, the pot should be bigger than the stainless steel container we use to make kaya.

4. Place the stainless steel container over boiling water/double boiler. At low heat keep stirring the mixture until the color turned a darker in color and become a little thicken in texture, this step is to prevent separation of mixtures into layer while steaming.

5. Remove the stainless steel container and place it in a steamer, steam the jam for 4 hours at 250 F/120 C if you are using electric steamer, if you do it over the stove, steam at low for 4 hours.

5. Once the kaya is done steaming, with the help of a blender it could be handheld of just any blender, blend the kaya until smooth. 

6. Cooled completely before storring into a jar, refrigerate up to 1 month.

3. 在另外一口比钢锅更大的锅子里加入小半锅水煮滚,把钢锅放到水上用隔水蒸煮法小火煮至颜色变深,比较浓稠,这个步骤是避免蒸的时候分层。

4. 把钢锅放到蒸笼里小火蒸四个小时,如果用电子蒸笼的话,250 F/120 C蒸4个小时。

5. 蒸好的椰子酱用搅拌棒或搅拌机搅拌顺滑即可。

冷却后装罐冷藏可以收藏一个月。

SteamedKaya【蒸法咖椰/椰子酱】




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