10-Minute Kaya (II)

Tuesday, 12 June 2012

To enjoy a kaya toast brekky at home:

1. Make kaya in 10 minutes using the recipe here, up to one week ahead. On no account make kaya the traditional way which involves a double-boiler and stirring for hours on end. If you have a lot of free time, I suggest you bathe your dog, read a book, or take a nap.

2. The night before the kaya toast breakfast, remove eggs from the fridge to let them come to room temperature.

3. 15 minutes before serving, put the kettle on.

4. Pour some boiling water into a pot, enough to fill about 4 cm. Using a spoon or ladle, put the eggs in the pot. Add more boiling water as necessary so that the eggs are just submerged. Cover the pot and set the timer for 10 minutes for 55 g eggs. For bigger eggs, increase the time by 1 minute, and vice versa. If the pot is crowded, increase by another 1 minute, and vice versa.

5. Pour some boiling water into serving bowls. Half-boiled eggs should be served in warm bowls, don't you think?

6. Make the drink of choice, which is kopi gau xiu dai for me.

7. Set the table – kaya, butter, dark soya sauce, ground white pepper, knives, spoons, plates, etc. Or maybe you'll be setting the tray for a lucky someone who's getting breakfast in bed?

8. After the eggs have been steeping for 5 minutes, toast the bread.

9. When the timer goes off, drain the bowls and eggs.

10. Tuck in whilst the toast and eggs are hot. Break 1-2 eggs into a warm bowl, using a spoon to dig out the residual egg white in the shell. Season with dark soya sauce and ground white pepper to taste. Spread a piece of toast with kaya, then top with sliced cold butter. I like my kaya roti thick-sliced and open-faced; most people do thin-sliced and closed, I think. Stir the egg(s) slightly and dunk the toast. Enjoy!



Click here for the recipe.

17 comments:

chunkycooky said...

I love home-made kaya best !! It's taste great !!

KT said...

I've been eating kee chang with kaya. It's really good, much better than sugar.

Shuhan said...

wow you win. that's a faster kaya toast breakfast than driving out over speed limit to the kopitiam.

KT said...

Faster, cheaper, better.

OMG, I sound like Lim Swee Say!

Fei844 said...

hi, your kaya taste great and my family love it! i tried doing it twice and it turns out good but i not sure what went wrong then cos the kaya turn out to be lumpy? what you think went wrong?

KT said...

(1) If the lumps are white, they're little bits of egg white that were attached to the yolks. You should make sure the yolks are completely free of egg white. (2) If the lumps are yellow, then the yolks weren't beaten thoroughly. That's unlikely since beating yolks properly isn't difficult. (3) If the kaya looks like scrambled eggs, then the egg yolks had a lot of egg whites attached. See point 1.

EmilyN said...

Hi, thanks for the the fast method to making kaya. Have tried this for the first time today and it's good. However, I have the same problem as the previous commenter. Mine turn out grainy/lumpy. Have read your responses to that problem. Just wondering, what is the best way to separate the yolk so there wouldn't be any egg white attach ? Could the problem also lies with the adding of half the heated coconut milk to the egg yolk ? Does it matter if the coconut milk is too hot? I personally like the grainy type of kaya but just wondering if I can still make them to turn out the smooth type of kaya like yours. Thanks.

KT said...

The most likely explanation for the lumps, if they're not white, is that the heat is too high for the second stage, after everything is mixed together. I guess 'medium to medium-low' is rather vague. I'd say the heat should be a few notches above the lowest possible, and you reduce it to the barest minimum as the kaya heats up and thickens. And you must stir constantly, scraping the bottom and sides of the pot so that the kaya is evenly heated.

*** 'Could the problem also lies with the adding of half the heated coconut
milk to the egg yolk?' ***

No, unless you add yolks to milk first instead of milk to yolks. The former could result in lumps which you should see immediately, before the whole mixture is heated.

*** 'Does it matter if the coconut milk is too hot?' ***

No, not if you do the tempering correctly, i.e. add milk to yolks first, not yolks to milk.

*** 'What is the best way to separate the yolk so there wouldn't be any egg white attach?' ***

I use my hands. Please refer the pandan chiffon cake video (1:50 - 2:00): http://www.youtube.com/my_videos_annotate?v=-RzEg3Etg9w&feature=mhsn 

As you lift the yolk, squeeze your fingers to 'cut' the egg white. Next, pull the chalaza from the yolk with your fingers.

Hope this helps. Cheers.

Cindy Law Saw Hoon said...

Hi kt, I am frm Australia and would love to try kaya as I miss it so much. Those in can sold here can't satisfy me. But to get pandan leaves is scarce here. Can I not put pandan leaves if I can't find? As for coconut milk, I can only find can type. Please advise...cheers! Cindy

KT said...

Pandan doesn't make or break kaya; it's ok to leave it out. The most important ingredient is coconut milk. If you're using canned milk, buy a brand that doesn't have guar gum. Taste it and if you think it's ok, proceed with the kaya recipe. If it's tasteless or it tastes odd, use it to make curry instead or throw it away.

carmen said...

Hi, great video~ can i ask if i use Pandan extract instead of pandan leaf? because i can't find it here..thanks

KT said...

What you mean is pandan essence, not extract. I wouldn't touch that thing with a 20-foot barge pole. Tonnes of people use it though, even those who live where pandan leaves are everywhere and cost next to nothing.

SJ said...

My mum, when she visits me in Oz, would make kaya the traditional way..slaving hours over the stove. I think I love this 10mins kaya method better. Going to try it this week.
Thanks.

Kelvin Cheah said...

How to separate egg yolks... no mess!
http://www.youtube.com/watch?v=_AirVOuTN_M

SI said...

Thank you for sharing your very quick and beautiful kaya recipe. My daughter loves kaya. Living in the States really makes one appreciate home-made Asian goodies.
Thank you again, have a good day!

Juanasjuan said...

hi KT, i like this quick and easy recipe. how long can this kaya be stored?

kt said...

A week or so refrigerated.

Post a Comment

 
Related Posts Plugin for WordPress, Blogger...