焦糖卡呀 Caramel Coconut Jam（KAYA）

 焦糖卡呀 （KAYA）

Caramel Coconut Jam

Ingredients:

• First Pressed Fresh Coconut Milk 新鲜椰浆 250ml
• Brown Sugar 黄糖 100g
• Palm Sugar 椰糖 20g
• Fresh Concentrate Pandan Juices 斑斓叶汁 10ml
• Fresh Egg 新鲜鸡蛋 4
• Pandan Leaves 新鲜斑斓叶 4片 

Caramel Syrup 焦糖酱

• Brown Sugar 黄糖 100g

Method:

1. Lightly mix the coconut milk with pandan juices, brown sugar and palm sugar.

椰浆，斑斓叶汁，黄糖和椰糖混合均匀。

2. Add in the egg and mix well.

再加入鸡蛋混合均匀。

3. Sieve the mixture in a pot then add in fresh pandan leaves.

过筛后加入斑斓叶。

4. Double boil the mixture and keep stirring with low fire.

隔水炖煮，用手打蛋器不停的搅拌。记得全程小火。

5. At the same time, prepare to cook the  caramel syrup in the other pot/pan with low fire. 

同时，在另一锅里放入黄糖以小火开始煮焦糖。时不时摇晃一下锅，不用搅拌。等糖完全融化，这时得注意焦糖的颜色了。

6. Once the caramel syrup is ready, slowly pour into the mixture and continue stirring until smooth. Cook until the thickness of the kaya as your preference.

焦糖呈现金黄色后，立即离火，慢慢倒入卡呀锅里，不停的搅拌至滑顺。煮至你要的浓稠度即可熄火。

注意：

• 当把焦糖酱倒入卡呀锅里时，要小心翼翼的慢慢一点一点倒。

• 如果要卡呀滑顺，就必须不停的搅拌，火候一定要小火。

Pandan Leaves 斑斓叶

(Cut the leaves into pieces then blend it to juices)

Palm Sugar

椰糖

Brown Sugar

黄糖

Coconut Milk

椰浆

製作焦糖酱的详细步骤下次再补上。😜

The making of the caramel syrup will be posting next time.