Coconut & Egg Jam (Kaya) & Dinner At Sin Hup Kee Restaurant, Ipoh

We are already at 174th day MCO and MCO will continue until the end of the year. More or less, we have almost gotten used to this new way of life such as gathering only in small group. 

Beige or yellow hibiscus.

Normal or not normal, I continue to enjoy the flowers in my garden.

Taking advantage of a sunny day, I washed my son's blanket.

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Since I won't be cooking dinner, I planned to make kaya (coconut + egg jam). Hubby volunteered to help me stirred the kaya.

This is how I cooked the kaya with hubby stirring the kaya.

For those who is interested in how I cook the kaya, here is the simple recipe:

Ingredients

10 eggs,

500 gm sugar (if you prefer a sweeter taste, you can use 600 or 700 gm),

500 gm thick coconut milk

about 1/4 tsp salt

6 pandan (screwpine) leaves cut into 1.5 inch length.

* Thicken coconut milk: I bought a kilo of coconut milk, chilled it in the fridge. Then I scooped out 500 gm from the top thicken milk and kept the rest in the freezer for cooking other recipes.

** Pandan leaves extract: Wash 6-7 pandan leaves, cut into short lengths, pound the leaves to extract whatever juice from the pulp. I prefer to use natural pandan leaves extract.

Method:

Boil water in a pot over medium fire.

Gently beat 10 eggs in a stainless steel pot with hand whisk or wooden ladle.

Add the sugar in 2 to 3 batches to the egg and keep stirring the mixture.

Stir until the sugar has melted.

Place a towel in the slow boiling water in the pot.

Place the pot of egg + sugar mixture on the towel in the pot.

Keep stirring the egg + sugar mixture and add the cut pandan leaves.

Stir for a few minutes.

Add the 500 gm coconut milk + pandan extract, keep stirring all the time.

Keep stirring until the mixture starts to thicken.

It will take about 2 to 2.5 hours to get the desired texture or thickness.

Hubby and I took turns to stir the kaya mixture.

I prefer using this method because I like my kaya with smooth textures.

My pandan flagrant kaya or coconut+egg jam.

After all the hard work of stirring the kaya, we just couldn't wait to taste the freshly made kaya. Once cooled, we spread the kaya on bread. It was worth the work and time used to make the delicious pandan fragrant kaya or coconut+egg jam.

Evening sky at 7:00 pm. Going out for dinner with friends.

Assam curry with black pomfret at Restoran Sin Hup Kee, Ipoh.

Flavourful chicken with thick soy sauce - their signature dish.

Stir fried belacan sweet potato leaves.

We had a wonderful and satisfying dinner with our friends.

You constantly satisfy the hunger and thirst of every living thing.

The Lord is fair in everything he does and full of kindness.

(Psalm 145:16-17, The Living Bible-TLB)