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Cooking Club Recipe

Poh’s Kaya – Coconut Curd

This is a Malaysian brekky or snack staple. I grew up eating this the traditional way – slathered on toasted, processed white bread with a generous layer of butter, but my favourite thing to eat it with is wedges of steamed sticky rice cooked in coconut milk.

Poh’s Kaya – Coconut Curd

Poh’s Kaya – Coconut Curd This is a Malaysian brekky or snack staple. I grew up eating this the traditional way – slathered on toasted, processed white bread with a generous layer of butter, but my favourite thing to eat it with is wedges of steamed sticky rice cooked in coconut milk. All-in-one food processor and cooker Family size 4.5 Litre Stainless Steel bowl 8 Automatic programs – Knead, Steam, Slow cook, Boil, Food processor, Chop, Turbo and Weigh Adjustable temperature and timer control Over 150 preloaded recipes with simple step-by-step cooking instructions Large 7” touch screen control Built-in Wi-Fi connectivity Dedicated reverse function Variable 12 speed control Dedicated scale function Enter for your chance to WIN A Smith+Nobel Smart Kitchen Machine   Tell us in 50 words or less… What’s the first thing you will make with your Smith+Nobel Smart Kitchen Machine and why?   Mozi x Poh Lotus Land Range – Stemless Tumbler Mozi x Poh Lotus Land Range – Oblong Tray Mozi x Poh Lotus Land Range – Cereal Bowl Print This
Nutrition facts: calories fat
Rating: 3.2/5
( 562 voted )

INGREDIENTS

5 eggs
500g caster sugar
300ml coconut cream
3 pandan leaves, shredded, knotted into 2 compact bundles (found frozen and fresh in Asian grocers)

Poh’s Popcorn Chicken with Spicy Cooling Dipping Sauce

INSTRUCTIONS

Combine the eggs, sugar and coconut cream in the machine and mix on setting 3 for 10 seconds. Then set at 130ºC for 19 minutes, on 2 speed. Pour into sterilised glass jars and refrigerate. This will keep for up to a month.

 

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