焦糖咖椰 (Homemade Caramel Kaya)

一直找不到妈妈的咖椰食谱很不甘心。

今天难得空闲，整理食谱时，终于把那张发黄了的食谱给找出来了。

记得小时后，妈妈经常自己煮咖椰。而且一煮就是一小锅。

她常常拿给住在我家附近的姑婆（爸爸的姑姑）吃。

姑婆很喜欢妈妈的咖椰。每次都赞不绝口。

妈妈做事心细，不马虎。所以能煮出好吃幼滑的咖椰不奇怪。

煮咖椰酱本来就不能心急﹐需要很有耐心，用小火以隔水蒸煮法慢慢煮﹐这样成品才会幼滑香甜。

反正闲来无事，又碰巧Renie昨天为我送来新鲜的鸡蛋，于是就动手做这来自妈妈的咖椰食谱。

咖椰做得很成功。明天去老公姐姐家吃饭可以顺道送上这自制的咖椰了。她会喜欢的。

材料：

• 焦糖：2大匙水，3大匙白糖
• 5个蛋
• 200克白糖
• 300克浓椰浆
• 5片香兰叶（打结或剪成3寸长片）

Ingredients：

• 2 tbsp water, 3tbsp white granulated sugar (for caramel)
• 5eggs
• 200g white granulated sugar
• 300ml thick coconut milk, sieved to get rid of any lumpy bits
• 5 pandan leaves, knotted or cut into 3" long

做法：

1. 准备两个锅，一大一小。小锅不宜动到大锅底。所以用钢架加高。大锅盛水煮开。水位宜浸过小锅的一半。
2. 将焦糖材料放入另一个干净小锅内。用小火煮至糖溶和金黄色，熄火。
3. 同时把剩下的200克糖放入蒸煮小锅内，加入过滤的蛋液，以蒸煮方式慢火搅拌至糖溶。
4. 加入焦糖，不停搅拌（若有少许结块的焦糖并无大碍，焦糖会随温度慢慢溶解）
5. 放入香兰叶和过滤的椰浆。以同一方向搅拌。大约40分钟即可。如果喜欢较浓稠的咖椰，可以继续搅拌多15分钟。
6. 将煮好的咖椰离火，装入干净的瓶子里，待完全冷却才加盖，冷藏。

Method:

1. Prepare two pots, one slightly smaller than the other so that the smaller pot fits into the bigger pot. The smaller pot should not touch the bottom of the bigger pot, use aluminium stand/rack to elevate the smaller pot if necessary. Fill the larger pot with hot water. The water should come at least halfway up the smaller pot.
2. To prepare caramel, put sugar into a saucepan add water and cook over low heat to caramelize the sugar. When the syrup turns a light golden brown colour, turn off heat.
3. While the caramel is cooking, whisk eggs lightly then sieve into the smaller pot, add the remaining 200g sugar. Place the pot inside the larger pot over simmering water and continue whisking until sugar dissolves.
4. Continue stiring while slowly pouring the hot caramel into the egg mixture. Don’t worry if a little of the caramel crystallize, it will dissolve as you cook.
5. Add in sieved thick coconut milk and pandan leaves. Continue stirring until the mixture thickens, this takes about 40 minutes. The kaya should be like the texture of thickened cream at this stage. If you like something thicken then continue cooking for another 15 minutes.
6. Remove from heat and discard pandan leaves. Pour hot kaya into the clean jars. Cool completely befor store in the refrigerator.
7. Will keep for a few weeks in the refrigerator as long as there’s no moulds developing or rancid smell.