香兰咖椰/Pandan Kaya

翻来翻去就是找不到我的咔椰食谱。
好久都没做了；那小小张的手写食谱，不知道藏在那里了。
这是太厉害收东西的后果。
不找了！用最原始的方法吧。agak agak lo.
成果还不错哦，只是心急，火有点大，所以做出来的咖椰有点粗。
这次买的香兰叶很香，很满意。
以后要认定这泰国的香兰叶才买。



材料：

• 6个蛋， 200克白糖，250克浓椰浆，5片香兰叶
• 6 eggs, 200g sugar, 250g thick coconut milk, 5 pandan leaves

做法：

1. 用50克椰浆和香兰叶一起搅打成茸，过滤挤出香兰汁备用。
2. 将全蛋和细砂糖放进钢盆内, 用打蛋器顺同一方向, 搅至糖溶。
3. 慢慢加入浓椰浆和香兰汁拌均。
4. 把混合液过滤进炖盅内； 隔水以小火不停搅煮至浓。
5. 继续以小火炖2小时, 在炖的过程中, 需不时搅拌, 咖椰才不会变粗糙。

Method:

1. Process pandan leaves with 50ml of the coconut milk in a blender. Strain to discard pulp.
2. In a mixing bowl, lightly beat all the eggs and sugar until all sugar dissolves.
3. Slowly add in coconut milk and pandan juice into egg mixture. Stir well.
4. Pour kaya mixture through a sieve into a clean stainless steel bowl.
5. Bring a pot of water to boil. Reduce fire and place steel bowl over pot of barely simmering water. The fire should be really slow . Stir kaya occasionally for the first 25 minutes. The kaya starts to thicken.
6. When kaya reaches the desired thickness, double boil for another 2 hours, remove it from heat. Cool completely before storing it in a clean jar. Keep refrigerated.