Homemade Pandan Kaya/ Nyonya Kaya 自制娘惹班兰咖椰酱 [Easy Sous Vide Recipe]

Sous Vide is pronounced "sue-veed", is a cooking technique that utilizes precise temperature control in a water bath to cook food to the exact level of doneness, preserve the flavour and saves more nutritional elements. Other than cooking savoury dishes, sous vide is an excellent method for making desserts. One of the sweet treats that I've tried is my all-time favourite Pandan Kaya aka coconut egg jam spread.

The traditional way of making Kaya is quite tedious as it requires continuous stirring over low heat. Making Kaya using Sous Vide method is much less labour-intensive, the result is fantastic! Just 4 ingredients, mix and let it cook, it could not be simpler！

Coconut Kaya bread using my homemade Pandan Kaya, 

this bread smells so good! <<Tap here for bread recipe>>

Ingredients:

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200g Coconut Milk

10pcs Pandan Leaves 

180g Castor Sugar

5 Eggs

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Method:

1. Blend Pandan leaves and coconut milk, extract the Pandan coconut milk. 

2. Stir in eggs and sugar, pour the mixture through a strainer into the sous vide bag, seal. Add 12 cups of water into the pot, SOUS VIDE mode, 80'C 1 hr 30mins. 

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