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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wow.. super mummy… the kaya looks so smooth.. 🙂
Din know can cook kaya in slow cooker! No need to stir ? For how long you need to cook ? As I know, kaya with reduce sugar will make the texture rough. The recipe have to be right to get real smooth kaya.
Cook kaya in slow cooker is interesting, mind sharing the steps?
Sheoh Yan… actually I didn’t follow any recipe. Just use same ratio of the 3 ingredients, though u can reduce the sugar like I did. If you have 1 full bowl of santan, make sure the eggs is also 1 full bowl. For sugar, I reduced it by half. I cooked it in the slow cooker for about 1hr 15 mins, stirring it not more than 5x. Each time, I stirred for about 1/2 a minute. Just ensure that the kaya does not turn lumpy. After about 1hr 15 mins or when it is showing signs of turning lumpy, turn off the heat. Let it rest in the slow cooker. Nvm that it does not look thick enough. When it has cooled down, it will thicken. More so after keeping it in the fridge, it will thicken. Good luck and let me know if your kaya turned out successfully / not.
wow, you never cease to amaze me Shireen. So much to do in a day and yet you still can make kaya and cook for the family. well done. i would like to try making it one day 🙂 thanks for sharing.
Well done, Shireen! Keep up the good job:))
Wow.. the method you use to make kaya seems so simple. Did you use the ready packed santan (eg Ayam Brand) or those fresh santan milk?
What about the slow cooker? U switch it on high heat or low heat?
Jocelyn, I use fresh santan. Only fresh santan will produce tasty kaya. I find that those instant ones have rancid taste. As for the slow cooker, my cooker only have 1 mode, which is I think high.
Thanks!! I wanna try making it too. how do you make it green?
The green color is from pandan leaves. If you hv the time, you can extract the juice by blending it in the juicer. Since I don’t hv the time, I normally just pluck a bunch of pandan leaves from my friend’s house, wash them, tie them in a knot and dump them into the pot and cook them together with the other ingredients for over an hour.
Thanks for sharing! I’m making it now…hopefully it turns out alright 🙂
Sam, do let me know how it turned out k.
Superb recipe:) Kaya turned out very good. But my itchy hand BLEND the kaya and anticipating a smoother texture…end up having liquidfied kaya…=.=” haha.
Sam, put it in the fridge and see what happens tomorrow. Chilling will thicken it. Nvm, can always try again as the cost is not high 🙂