Kaya using the Thermomix. The recipe in the book suggested blitzing the pandan leaves and squeezing out the juice, but I wanted a more subtle flavour so I tied a few into knots, crushed them, and threw them in for stirry flavour.
Proper hand-made kaya usually takes between 1-2 hours stirring over a double boiler to get a translucent jam-like consistency.
The Thermomix recipe tells you to stick it in stir mode for 20 minutes at a pretty high temperature. If you put an eggy mixture on a relatively high heat you end up with custard, which is exactly what I got here. It then instructed me to blend it smooth. Which means I get a blended custard.
This is not quite what kaya is meant to be. Not the kaya I know anyway. It was tasty and all, but not quite right. The flavour was much closer to the top layer of seri muka without the flour than the translucent jam that I produced last time.
The next batch I make is going to be using a proper old-fashioned recipe, but I’ll get the machine to handle the stirring for me. It’ll take longer, but it might produce something close to what I’m expecting.
