Homemade pandan kaya and steamed spinach bun

Recipe:


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Homemade pandan kaya and steamed spinach bun

Ingredients for Pandan Kaya:
-4 eggs
-250g brown sugar
-350ml - 400ml fresh coconut milk
-5 stalks pandan leaves

For fresh coconut milk, try to get from wet market, put shredded coconut over a muslin cloth and add water to get coconut milk juice until getting the desire amount.

(1) Put all ingredients to room temperature. Mix egg with sugar and stir till all sugar dissolved. Set aside.

(2) Chop pandan leaves into 2" long and blend with 150ml coconut milk. Sieve it over muslin or coffee filter. Squeeze the juice out. Set aside.

(3) Mix no.1 and no.2 plus remaining coconut milk until all dissolved. Sieve it over muslin or coffee filter the second time. Squeeze the juice out. This will be your final product before bringing it to boil.

(4) Double boiled for 1.5hr in very low temperature. Stir once a while for the first 30 minutes. Stir more for the next 30 minutes.

(5) Put the cooked kaya to room temperature before transferring it into a glass jar. Yield 2 small jars for this recipe.

Ingredients for Steamed Spinach Bun:
-One small bowl pureed baby spinach, removed fibrous skin
-200g pao flour
-100g self raising flour (or all purpose flour + 1 tbsp baking powder)
-2 tbsp organic almond powder or equivalent
-1 tbsp instant yeast / wet yeast
-1 tbsp organic sugar
-1/2 tbsp vco

(1) Mix all and put in a big bowl spreaded with oil at the base, covered and set aside for 1hr minimum.
(2) Divide into desired size and portion eg 12 small balls or 6 big balls.
(3) Preheat and Steam for 12 minutes in high temperature. Leave for a while before removing.
(4) Serve with homemade kaya