咖椰 / Homemade Kaya

咖椰是我家早餐必备的抹酱之一。热腾腾的烤吐司抹上咖椰、牛油，一口咬下去酥酥脆脆的吐司，顺滑的咖椰带着焦香糖和独特的滋味，让人齿颦留香，一口接一口吃个不停。

材料 ：

6  pcs    鸡蛋 (C)/285g 蛋液 

250 g     有机蔗糖        

250 g      鲜榨椰浆       

3  pcs      香兰叶，洗净，打结 

做法：

1. 鸡蛋加糖搅至糖溶，然后过滤到一个不锈钢锅里。

2. 投入香兰叶、椰浆拌匀。

3. 另取一锅水煮沸后转小火，将以上隔水炖煮，不停搅拌约半小时，取掉香兰叶。

4. 用 2 张铝箔纸包好 （3） ，放进已预热200 度的烤箱烤1个小时。

5. 将稍微冷却的咖椰用搅拌机搅拌至顺滑。

Ingredients :

6  pcs    Egg (C)/285g  without shells 

250 g     Organic raw cane sugar 

250 g      Freshly squeezed coconut milk 

3  pcs     Pandan leaves, cleaned and knotted

Method :

1. Gently whisk the eggs and sugar in a bowl till the sugar dissolves , sieve the batter to a heat proof bowl .

2. Add in the pandan leaves and coconut milk and stir to combine .

3. Bring a pot of water to a boil then turn down the fire , place the above on top and keep stirring for half an hour , discard the pandan leaves .

4. Use 2 pieces of aluminium foil to cover (3) and bake in the preheated oven at 200 deg C for one hour.

5. Leave the kaya to cool before you blend it .