香滑咖椰 Kaya (Coconut Egg Jam) 无需长时间也能煮出香滑kaya |How to make smooth kaya with just few ingredients

[@TeohAun]

Very nice and smooth kaya, thanks for sharing.

[@happymombaking6571]

You are most welcome & thank you for the compliment 🙏😊

[@wailinglee1335]

Your kaya recipe has the highest amount of sugar but the end product is very smooth and thick, such beautiful texture. Try adding quarter teaspoon of salt to balance out.

[@happymombaking6571]

Hi, thanks for your compliment 🙏🤗, and yes, this recipe using quite a lot of sugar but the kaya really turns out smooth and fragrant. 🙏😊

[@cheongsiowkeong8632]

Hi there You use1 coconut or half squeeze thick coconut put how Many Ml Water. please reply me OK thanks

[@happymombaking6571]

Hi, i use packet coconut milk in the video. If you use fresh coconut milk, I will suggest you to use 1 coconut (if small size) & put about 200ml - 300ml warm water to squeeze to get 250ml thick coconut milk 👌

[@khinmyat5438]

kaya jam is long lasting?example 3day. 4day. 5day.......in roomtemperature

[@happymombaking6571]

Hi, I think it can only last for 3-4 days at room temperature, so I will suggest you to keep it in fridge 👌😊

[@cheongsiowkeong8632]

Hi there i Like eat kaya 450 gram sugar will to sweet i Like less sweet. Can i squeeze PandaN juice But how Many PandaN leave + Ml Water. Put cover steam about how Many minutes. please reply me OK thanks

[@happymombaking6571]

Hi 🤗 yes, this recipe is a bit sweet but it really come out with smooth kaya 😋. You may try to reduce the sugar & see if the result is maintained too 👌. You may add about 50ml pandan juice if you wish (blend with 8-10pcs pandan leaves + 50-60ml water). In the video, I only cover the lid for 1-2 minutes each time during cooking time. Thank you for leaving your comment here ☺🙏