手工香兰咖椰 │简单做法│无需隔水煮 Homemade Pandan Kaya Recipe

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 成为此频道的会员支持傻大姐创作：
/ @shadajie-kitchen
------------------------------------------------------------
我是傻大姐，今天我们来煮香兰咖椰
煮咖椰需要有耐心，用小火慢慢搅拌至浓稠，这个无需隔水煮，大约需要一直不停搅拌35-40分钟即可，出来的成品，顺滑，香浓！
香兰咖椰食谱
材料：
6-8片 香兰叶（加入100毫升清水，用搅拌机搅碎，然后过滤香兰汁，备用。
4 粒鸡蛋
180克 细砂糖
200毫升 椰浆
做法：
**把全部材料混合均匀，过滤，倒入不占锅以小火不停搅拌约30-40分钟或至浓稠即可。
备注：
1.咖椰的浓稠度随个人喜欢，喜欢稀一点的，煮时间较短，喜欢浓稠一点的，煮时间较久些，
2. 甜度也是随个人喜欢而作调整。
3. 如果咖椰不小心煮得粗粗了，可以用搅拌机拌打一下，就会滑滑了。
Handmade Pandan Kaya │Simple Method│No need to boil Homemade Pandan Kaya Recipe
I am Shadajie, today we are going to make pandan kaya
Cooking kaya requires patience. Slowly stir it over low heat until it thickens. This does not need to be boiled in water. It takes about 35-40 minutes to keep stirring. The finished product is smooth and fragrant!
Pandan Kaya Recipe
Material:
6-8 pieces pandan leaves (add 100ml of water, blend with a blender, then strain the pandan juice, set aside.
4 eggs
180g caster sugar
200ml coconut milk
practice:
**Mix all ingredients evenly, strain, pour into a non-stick pot and stir continuously over low heat for about 30-40 minutes or until thickened.
Remark:
1. The thickness of the kaya is up to personal preference. If you like it thinner, the cooking time is shorter. If you like it thicker, you need to cook it longer.
2. The sweetness can also be adjusted according to personal preference.
3. If the kaya is accidentally boiled, you can use a blender to beat it, and it will become smooth.
--------------------------------------------------------------------------
Business cooperation contact
商業合作聯系
[e-mail]
Thank you 😊☺️😘😘
► Facebook Page: / shadajiekitchen
► KZbin Page: / @shadajie-kitchen

[@garytung5936]

好開心陪你做Homemade Pandan Kata

[@evelynsiew7617]

Recipe is successful 😊thanks for sharing! Consistency is just right.

[@shadajie-kitchen]

Glad you like it!

[@frankietiong4456]

感谢妳的分享!声音很好听，像福州人😊

[@mortarpestle2294]

Thank you again for another sweet superlicious favourite. You made it so simple. Really no skill required.❤

[@shadajie-kitchen]

Thank you so much 😀

[@ireneaung3655]

Thank you for sharing your great recipes. Always follow your recipes. All turned out great. Do you have Penang char kuey teow recipe plus the chilli sauce. Tq

[@limchoihong7273]

Excellent

[@yunwong3379]

Thank you for sharing your recipes. my favourite is pandan kaya and gula melaka kaya. Do you have the recipes how to make Homemade gula melaka kaya. Thank you.

[@shadajie-kitchen]

👍👍

[@garytung5936]

Thank you for sharing

[@shadajie-kitchen]

My pleasure

[@garytung5936]

@@shadajie-kitchen 🥰🥰🥰🥰🥰🥰

[@redmiice7102]

This pandan kaya can keep & store how long? thank you

[@shadajie-kitchen]

can keep in the fridge for two weeks.

[@oktq]

请问妳放入多少 ml 的 pandan juice?

[@vincsh6750]

為什麼我煮的過程中那個會有蛋球一粒粒咧？那是蛋黃的關係嗎？是步驟出了什麼問題？最後我還是不得已又再用攪拌機多攪一次。為什麼你的又不用？看起來你的Kaya也很濕滑

[@shadajie-kitchen]

全程小火不停搅拌

[@chongliannee5323]

老师好。请问可以存放两个星期否？老师母亲大人种的斑斓叶用上了？

[@shadajie-kitchen]

对，是我妈妈家的种的香兰叶🍃😄。煮好的隔天必须冷藏哦，可以收两个星期。

[@limphang4579]

@@shadajie-kitchen qqqqqqqqqqqqqqqqqqq

[@ceciliasukiati1125]

Tambah sedikit garam biar mantap .

[@cheekongloke4240]

老师如果要煮多点 那些份量放多少

[@shadajie-kitchen]

倍數x喔

[@tanleechew2050]

请问您，咖椰酱不要蛋和椰浆可以吗？

[@JtanTrue]

可以的， 叫做 pandan 水。

[@cheenchettee4667]

老师有做爱玉冰吗

[@shadajie-kitchen]

没有哦

[@1122Keza]

Hi, need to use large size eggs? Tks

[@shadajie-kitchen]

Size A or B also can

[@tracyteo1665]

请问椰浆是用现成包装的还是自己扎的呢

[@shadajie-kitchen]

兩種都可以，如果盒裝比較建議KARA 牌子

[@tracyteo1665]

​@@shadajie-kitchen好的 谢谢你❤

[@yoohnaa3297]

❤❤❤

[@cheenchettee4667]

老师想看你炸年糕

[@shadajie-kitchen]

好的😄

[@1122Keza]

Hi, I tried but it's lumpy 😅not like yours fluid type..any reasons? Pls help tks🙏

[@shadajie-kitchen]

continue to cook until thick

[@1122Keza]

Hi Teacher, the more I stirred & cooked the whole thing became lumpy & turning solidified😅

[@wailinglee1335]

​@@1122Kezathe flame is too strong. May need a water-bath.

[@khengtietan-bt1hg]

老师、 请问你用的鷄蛋是A or B! 谢谢你！

[@shadajie-kitchen]

A或B蛋都可以。

[@khengtietan-bt1hg]

@@shadajie-kitchen 🙏🏾🙏🏾🙏🏾✌️✌️💕

[@Jeff_1001]

​@@khengtietan-bt1hg用鸭蛋会更好

[@phoebeloke5622]

为何会呈块状？ 不滑呢？

[@shadajie-kitchen]

火侯太大和攪拌的關係

[@tangms682]

👍👍👍

[@benny6848]

我煮出来是颗粒状😢

[@shadajie-kitchen]

火候的控制，如果煮粗了，用blender 機拌打一下就滑了

[@柴柴-o6g]

煮成pandan味的炒蛋了 😢😢😢

[@shadajie-kitchen]

也许你的火候大了，必须小火不停搅拌。

[@huepeng2012]

你的火候太大了 要开小火煮而且要一直搅拌 不然会焦底