I have not been 'making' kaya for the last couple of years I think, wasn't too successful at all my previous ttempts. Then out of the blue, my sister asked me to 'make' kaya yesterday. I wasn't too keen but do it lah. I checked out the two recipes of kaya available and finally decided to use the one from the Nyonya Flavours - A complete guide to Penang Straits Chinese Cuisine - the recipe book which I bought in 2004 from MPH bookstore. I was trying to get back that kind of kaya taste and look similar to the type from the old Indian man who used to sell nyonya kueh in Penang near my house when I was little. As I wanted to just make a small portion, I decided to half all the ingredients needed, for example I should need 10 eggs but cut down to 5 but at the end I used 6. Instead of 550 gm sugar I used only 250gm and for coconut milk I should use only 300 ml (half of 600ml) but when I measured the amount of coconut milk needed I poured 350 ml and later realised my mistake but it was too late!
It was not too difficult really but the non-stop stirring part needed 30 minutes. I am fine with this. And to my pleasant surprise the kaya turned out well. It was really that type that I wanted. It wasn't too sweet and even my sister gave me thumbs up!
