Recipe Ingredient
- 400ml thick coconut milk (squeezed from 2 grated coconuts)
- 400ml evaporated milk
- 175g castor sugar
- 1/2 tsp vanilla essence
- 1½ tsp custard powder, mixed well together
- 1½ tsp corn flour
- 2 tbsp water
Instructions
- Combine thick coconut milk, evaporated milk and 100g sugar in a non-stick saucepan. Heat milk over a very low heat for about 4-5 minutes, stirring well with a wooden spoon.
- Add in custard powder and corn flour mixture. Keep stirring continuously for about 30-40 minutes over a very low heat until mixture thickens.
- Put remaining sugar in a heavy based saucepan and cook without stirring over a medium heat until sugar melts and turns golden brown.
- Remove saucepan from heat and stir the caramel into the colourless kaya. Continue to stir the kaya until a golden colour is obtained.
