I decided to make Kaya in my new Breville rice cooker and it just took a sweet 10-15 minutes. For green and slightly lumpy Kaya enthusiasts ~
3. Sieve in the coconut/pandan mixture into the now bubbling egg and sugar mixture. Watch, if mixture is bubbling too much, switch the button to the KEEP WARM setting so that it does not get overly thick and lumpy. Cook until it bubbles again and to the desired texture. Note that the consistency of the Kaya will further thicken after it cools,make allowance for that.
NOTE: If you are a smooth, silky Kaya enthusiast, keep a more watchful eye on the kaya, stir it a little more consistently and used the WARM setting a little more often. Good news, if Kaya gets too lumpy for your liking just run it through the blender when mixture is cooked and you don't have to tell!
Have A Happy KAYA Day !
Pandan/Screwpine leaf - 'Vanilla of the East'
Popular in the cooking of South East Asian (particularly Indonesian, Malaysian and Thai), screwpine leaves have a floral aroma and are used most often to flavor rice dishes, puddings and desserts. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets — sometimes fresh, frozen or dried.