- TM 31
Ingredients
Caramel Syrup
- 100 g white sugar
- 100 g hot water
- 2-3 pandan leaves, cut into 3cm strips
Jam
- 10 eggs
- 500 g sugar
- 400 g coconut milk
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make syrup first by melting sugar in a small, heavy-based pan without stirring until amber in colour. Add hot water carefully as it will splatter. Add pandan leaves and stir until all caramel is dissolved and boil gently for 5 mins. Cool and remove pandan leaves.
To make kaya, place eggs, sugar and coconut milk into mixing bowl and mix 2 min/speed 3. Towards end of the 2 minutes, add caramel syrup through hole in lid. Strain mixture and return to mixing bowl.
Insert Butterfly. Cook 20–25 min/Varoma/speed 2 until thickened.
Turn off heat and continue to mix for 5–10 minutes on speed 3.
Caramel Syrup
Jam
Tip
This is a tweaked version of the 'Kaya' recipe on page 22 of 'A Taste of Asia'.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Love this recipe !! had it in Bintan for the first time and couldnt find it to buy when we got home. Home made even better
Tastes good. Except my first attempt of making the caramel didn't work because I melted the sugar in the specified quantity of water. and didn't understand that more hot water had to be added. So ended up with toffee! after redoing it, it worked out. maybe the amount of water needed to dissolve the sugar should be specified! Or am I just not good at interpreting recipe instructions?! Otherwise it tasted yum! Thanks for sharing!
Hi,
just wondering if you can preserve this like 'regular' jams using the water bath/canning method or is this something that needs to be used straight away?
thanks...
Yumm
thanks for sharing.
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