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Whether you are an university student just starting your own culinary experiments or a seasoned cook with numerous dinner celebrations under your belt, there is constantly something brand-new to learn about cooking. We hope these Nyonya Kaya recipe and tips can help you in your kitchen area tonight, and get used to incredible home-cooked dishes.

Prepare Pandan Leaves, 21 + 6.
Use Granulated Sugar,.
You need Demerara Sugar,.
Prepare Raw Coconut Sugar,.
You need to prepare Eggs,.
Provide Coconut Cream,.
You need Coconut Rum,.

Short Tips:

- You can get rid of the garlic odor from your hands by scrubing them for thirty secs on your stainless-steel oven prior to washing them. Garlic includes a delightful taste to several dishes, however the apparent smell can remain on your hands. Utilizing this idea, you can appreciate your supper without your hands scenting strongly of garlic.

Wash pandan leaves thoroughly. Tie 2 pandan leaves into a knot. Repeat until you have 3 knots. Transfer into a heavy large heat-proof bowl and set aside..
Coarsely cut the remaining 21 pandan leaves into a blender. Add in 150g of water. *The ratio is 50g of water to every 7 pandan leaves.* Blitz until smooth. Pass the pandan juice thru a fine sieve into a bowl..
Using the back of a spoon to squeeze as much juice as possible. Discard the residue and set the pandan juice aside. In a large bowl, add in the 3 types of sugar. Add in eggs..
Using your hand, mix until well combined, breaking up any lumps of sugar and yolks. *This is to prevent any aeration.* Add in the pandan juice, coconut cream and coconut rum. Still using your hand, mix until everything is well combined..
Pass the batter thru a fine sieve over that heavy large bowl with 3 knots of pandan leaves. Discard any residue. Add some water into the wok over very low heat. The water should be barely simmering. Place the bowl of batter into the water..
The water should reach 1/2 inch away from the top of the batter. Wrap a lint-free kitchen towel over a plate and place over the bowl to act as a cover. Cover the wok with a lid. Steam for 15 mins. Remove the lid and the plate..
Give the batter a light whisk. Cover and repeat the steps every 15 mins for 2.5 to 3 hrs. *If the water is simmering, the heat is too high and it will cook the eggs.* The batter should thicken and stick to the whisk. Remove from heat and fish out the pandan leaves..
Set aside to cool down. It will thicken further once cooled. Transfer into sterilized jars. It can be kept chilled in the fridge for a good 3 months. Spread on some toast and enjoy..

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