Despite my mega busyness this week, I managed to whip up something that my kids love. My girls love kaya (coconut jam) and jellies and so do I. I find it very hard to get tasty kaya with reduced sugar from shops. So the only way that I can enjoy tasty kaya that is kinder to my waist is to make them myself. Likewise for jellies, Alycia always bugs me to buy those ultra sweet jellies with sweetness that can choke me instantly. And I hate those artificial colors too. So the best way for them to enjoy jellies is to make them myself. So yesterday, I was all set to make kaya in the morning… using the slow cooker and jellies in the afternoon. And oh yes, almost forgot that I also made them mushroom pasta for lunch.
Here’s my nice-smelling pandan kaya in the slow cooker… looks smooth eh? I tell you it’s really easy peasy job to cook kaya in the slow cooker. Just don’t over cook it, else it will turn into egg pudding, like what happened to my kaya previously.
After 2 failed attempts in cooking kaya using the slow cooker, I finally got it right this time. My 2 fussy food critics gave me the thumbs up!
I quickly made Konnyaku jellies with fresh strawberries and orange slices while Baby was asleep. Alycia and Sherilyn were having Mandarin tuition at home. When the lesson was over, they had nice Konnyaku jellies as treats.
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