Sunday, July 10, 2016

焦糖咖央(Caramel Kaya)


咖央,我老妈的最爱
我家婆的最爱,也是我老公的最爱
可我却不爱,说什么面包涂上牛油咖央
是人间一大美味
我却不认同
直到自己煮咖央,才理解
咖央要自己亲手煮的才是人间美味
自家熬煮使用新鲜椰浆、糖份适量
连我这不爱咖央的女人也爱上了
涂在梳打饼上,一片又一片的


送了一罐给老妈,她老人家猛说做的好滑
因为之前做了的给她都很粗燥的
家婆到访,也心血来潮继续在煮
一个星期连续煮了三次
我真的煮得不亦乐乎啊


焦糖咖央 (Caramel Kaya)
材料(Ingredients)
新鲜椰浆 (Fresh Coconut Milk) 250g
菜园蛋 (Kampung Eggs)5pcs
砂糖 (Sugar) 180g + 70g
班兰叶 (Screwpine leaves)5pcs

做法 (Method)
1.把菜园蛋与180克砂糖搅拌至糖溶解,加入新鲜椰浆,然后过筛。
Mix eggs with sugar till sugar dissolve,add in fresh coconut milk then shift the mixture.

2.准备两个一大一小的锅与一个蒸架,把(1)放入一小锅内,大锅注入水,把蒸架放入,再把小锅放在蒸架上。大锅里的水必须与材料同高。
Prepare one big & one small pot,and a steam rack,pour (1) into small pot,pour water into big pot and steam rack,put the small pot onto the rack,water in the big pot must same level with the mixture.

3.把70克的砂糖放在一平底锅内,摊平砂糖,开小火煮至糖溶解,颜色变深切有小泡即可熄火。
Put 70g sugar into a saucepan,cook with low heat to caramelize the sugar.

4.把焦糖倒入椰浆内,边搅拌边倒入。
Stir the mixture when pouring the caramel so the mixture won't cook by the caramel.

5.以小火,一直搅拌熬煮至妳喜欢的浓稠度即可。
Cook the kaya with low heat ,stir nonstop till thickness you desire.


小小记录(Notes)
~必须以小火不停搅拌,不要贪快用大火或中火,比如咖央煮出来会非常粗糙。~ 
 (Must cook with low heat and stir,DO NOT use medium or high heat to cook,or not the kaya will be very rough)


2 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. 好久不见,你好,“会煮kaya的女人”,呵。。呵。。。
    你家的kaya,色,香,味具备,果然是极品!
    给你多多like!!!

    ReplyDelete
  2. 好顺滑的kaya,焦糖的更香,太赞了。

    ReplyDelete
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