misadventures of a mediocre chef

Currently playing on ipod: You Give Me Something - James Morrison
Currently Anticipated Video/Movie : Heroes Season 2 ( Airing 24th Sept )
Currently reading: How to Marry A Marquis by Julia Quinn
Last TV/Movie Show Watched: Hanazakari no Kimitachi e
Last game played on DS Lite: Picross


Kaya

Coconut cream - half a can (70g) Ayam Brand
Pandan paste - optional
3 Eggs
1 1/4 cup caster sugar

Boil 1/4 cup sugar on low fire to caramelize (boil till brown)
Beat eggs with remaining 1 cup sugar
Add coconut cream to boiled sugar and stir
Add sugar/egg mixture to this, stirring all the time till kaya forms. (add pandan if desired)
Pour into desired container to cool.

Sounds simple enough? Not as it always seems. My first attempt of it last week yielded something which did not look like kaya. It was lumpy, its color was too light, yet it tasted fantastic (hubby's praise not my own). So, for my second attempt, which were to be given away, I felt sure that if I just spent a little more time and perseverance, and possibly a little more elbow work at stirring, I would get it looking right.

Unfortunately for me, it turned out worse. Its colour was a beautiful golden brown ( I did not choose to add the green pandan), however, its taste was decidedly too sweet and the texture almost liquid instead of a stiff spread. I guess I should not have been so over confident and made 2 lots in that go!

Somehow this always seems to happen to me. Generally, if I cook something in double or worse, triple batches, I end up coming up with some sort of end result that either tastes horrid, or is slightly uncooked. So much for short cuts :/

Moral of the story...take the time, do it right, and if need be, cook separate batches.

t-minus 10 days till All Hell Break's Loose