Thank you for watching! You can get printable Recipe & Ingredient List for Homemade Pandan Kaya here: www.huangkitchen.com/homemade-pandan-kaya-coconut-egg-jam Also, check out our other recipe video on how to make Hainanese Style Caramel Kaya: www.huangkitchen.com/homemade-caramel-kaya-coconut-egg-jam/
so far the most quality and color-rich Pandan Kaya recipe that i have ever met.. wondering that once this pandan kaya is cooked and can restore how many months in fridge ? TQ
From my personal experience, as long as the jar is clean and the utensils used to scoop the jam is always clean, it can last for at least a month or more.
thanks so mu g I just made this but at half measure to test... worked out great. I took a few short cuts.. powdered sugar instead of brown sugar, Pandan flavor + food color + actual pandan leaf for more heightened color and flavor, and stick blender at the end of everything to get the smooth consistency. Worked great, got more sticky as it cooled
Already tried. My result nt thick enuf bt anyway it comes out good. Pandan leaves tat i used nt strong enough the smell. Nex time will try again. Keep it up.
Tx for the receipe, but when you remove the pandan knot?are turn off the heat?because when i remove it, there will appear like a little bubble same with your video at time 5.00..the second question is when we remove the pandan. How long we continue stirring and cooking until the kaya thick pouring?
So fast. Some traditional method need to use double boiled method cooking over 45 minutes. Your method is super fast and easy. Can we not use Tapioca flour at all?
If the kaya is lumpy it means the heat is too hot or you did not stir properly so certain part of the kaya is exposed to high heat so it cooks faster and solidifies forming lumps. You need to have low heat and constant stirring throughout the process. Hope this helps to explain.
I tried to make it but it has turned into meat sauce of the Spaghetti Bolognese. What's wrong with it？Is it really 200g of sugar？Seems much less in the video. Thank you so much
The recipe uses 4 eggs and 200g of sugar. Do you mean your egg jam is very watery? You need to stir till mixture thickens and is of thick pouring consistency.
@@HuangkitchenThank you for your response. I tried to make it for my girlfriend. When I poured the mixture into the pan and boiled with little heat, it became lumpy. The texture is like the meat when you eat Spaghetti Bolognese. I don't know what went wrong. Maybe I didn't mix the egg and sugar well, so when I boiled the mixture all together, then the sugar in it became a lump？
I have tried and made 2x times this kaya recipe. It turned out very very good. The kaya tastes exactly same like my childhood time, the old popo that sells kaya at the wet market. Thank you so much.
You’re welcome 😊 yes, all natural Kaya with no flavourings or colourings. Do check out our other Caramel Kaya recipe too: th-cam.com/video/NwORQLmted0/w-d-xo.html
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
![Pandan Flavoured Coconut Jam | Kaya Pandan [Nyonya Cooking]](/img/n.gif)
Thank you for watching! You can get printable Recipe & Ingredient List for Homemade Pandan Kaya here:
www.huangkitchen.com/homemade-pandan-kaya-coconut-egg-jam
Also, check out our other recipe video on how to make Hainanese Style Caramel Kaya:
www.huangkitchen.com/homemade-caramel-kaya-coconut-egg-jam/
so far the most quality and color-rich Pandan Kaya recipe that i have ever met.. wondering that once this pandan kaya is cooked and can restore how many months in fridge ? TQ
From my personal experience, as long as the jar is clean and the utensils used to scoop the jam is always clean, it can last for at least a month or more.
@@Huangkitchen great.. sincerely tks for your reply. keep it up, support your channel.
thanks so mu g I just made this but at half measure to test... worked out great. I took a few short cuts.. powdered sugar instead of brown sugar, Pandan flavor + food color + actual pandan leaf for more heightened color and flavor, and stick blender at the end of everything to get the smooth consistency. Worked great, got more sticky as it cooled
powered sugar contains starch usually
Seem so easy.. Must find a day to try
Already tried. My result nt thick enuf bt anyway it comes out good. Pandan leaves tat i used nt strong enough the smell. Nex time will try again. Keep it up.
Wat is the different cooking way with using double boil? Any different?
Tx for the receipe, but when you remove the pandan knot?are turn off the heat?because when i remove it, there will appear like a little bubble same with your video at time 5.00..the second question is when we remove the pandan. How long we continue stirring and cooking until the kaya thick pouring?
Hi how long can I store it in the fridge without being spoiled? Thanks ahead!
Can be kept for at least 2 weeks. Make sure the bottle you put in the kaya is clean and dry. Thanks
😋😋A must try recipe. May I know whether you use fresh coconut milk or packet coconut milk?
I use fresh coconut milk, taste better. You can use packed as well.
Can I reduced the sugar to 120 gm ...I dont like too sweet kaya
You can reduce a little but not too much as sugar conserves the jam, and also contributes to the texture of the pandan texture.
My Kaya smells eggy. Why and what can I do to resolve this issue? Thanks!
You probably have not cooked the kaya long enough. Use low heat to cook till a smooth thick consistency results.
If got lumpy kaya, can we still eat it?
First time i got successful in making but this 2nd time i got very lumpy effect😢
overcooked eggs hence lumpy. Traditionally kaya is cooked over low heat and double-boiled method.
请问是纯椰浆吗？不需要加水吗？
🙏南无阿弥陀佛。👍
So fast. Some traditional method need to use double boiled method cooking over 45 minutes. Your method is super fast and easy. Can we not use Tapioca flour at all?
我买的椰浆不像你的那么浓稠，我的是水水的。请问会影响成果吗？
I tried it today.. why is it so clumpy followed all the steps.. got a very different consistency....
If the kaya is lumpy it means the heat is too hot or you did not stir properly so certain part of the kaya is exposed to high heat so it cooks faster and solidifies forming lumps. You need to have low heat and constant stirring throughout the process. Hope this helps to explain.
Hi, how many ML of water for the pandan leaves.
I added 1 tbsp water into the pandan leaves to pound into fine pulp.
Hi, May I know which type of Coconut Milk u used? Thank you
@@seetlilianalways use brands without water added. Coconut cream is the best.
I tried to make it but it has turned into meat sauce of the Spaghetti Bolognese. What's wrong with it？Is it really 200g of sugar？Seems much less in the video.
Thank you so much
The recipe uses 4 eggs and 200g of sugar. Do you mean your egg jam is very watery? You need to stir till mixture thickens and is of thick pouring consistency.
@@HuangkitchenThank you for your response. I tried to make it for my girlfriend.
When I poured the mixture into the pan and boiled with little heat, it became lumpy. The texture is like the meat when you eat Spaghetti Bolognese. I don't know what went wrong. Maybe I didn't mix the egg and sugar well, so when I boiled the mixture all together, then the sugar in it became a lump？
@@oscarwong2464you have to use low heat, if it boils chances are your eggs are cooked. This makes kaya lumpy.
M
I have tried and made 2x times this kaya recipe. It turned out very very good. The kaya tastes exactly same like my childhood time, the old popo that sells kaya at the wet market. Thank you so much.
It is the constant stirring that is annoying.
Oh yeah. Original pandan flavour & colour. Love it. Tqvm for the recipe ❤️
You’re welcome 😊 yes, all natural Kaya with no flavourings or colourings. Do check out our other Caramel Kaya recipe too: th-cam.com/video/NwORQLmted0/w-d-xo.html
为何我两次都做不成，不知什么原因，想請教您，谢谢🙏
全程要小火搅拌一小时不可走开
是的，煮的时候需要不停搅拌。需要一些耐心和时间。
This so cool easy to cook ,I love Kaya I miss my grandma employer she always cooked this and it's so yummy .
Thxs for the recipe, I've made it with homemade pandan extract and it turned out very well!
B
Why my kaya still watery after cooking for 1 hrs plus?
Try increasing the heat a bit more to hasten the cooking process but remember to constantly stir.
Seems easy to make. Tqvm for the recipe!
You’re welcome. Yes it’s very easy to make, just take some time to cook 😊
No sugar?
Yes, there is 200g of sugar for this kaya custard.