Makes
2
Ingredients
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2 Mission Plain Pita
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5 Eggs slightly beaten
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280 g Sugar
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180 ml Thick coconut milk
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1/8 tsp Salt
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3 tbsp Thick pandan juice
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Few drops green colouring
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Few slices cheddar cheese (optional)
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Butter to spread on pita bread
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Instructions
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Step 1
Mix eggs, sugar, coconut milk, salt, pandan juice and green colouring until sugar dissolves. Strain into a thick-bottomed stainless steel pot.
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Step 2
Cook on low heat, stirring regularly with a wooden spoon.
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Step 3
The kaya is ready when it becomes thick and smooth and a line can be drawn at the back of the spoon.
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Step 4
Using a serrated knife, cut the pita bread into halves or wedges to form pockets. Lightly toast both sides on a heated pan until golden brown.
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Step 5
Spread a generous amount of butter in the pita followed by kaya. Top with cheese if using and serve with a cup of coffee or tea.
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Step 6
Tips
- Cook kaya on low heat in a thick-bottomed stainless steel pot to reduce cooking time instead of double-boiling. Stir continuously to make sure it becomes a smooth and silky custard.