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

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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.
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