班蘭咖央醬【香軟滑】Pandan Kaya

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肥丁的新加坡之行，每天的早餐必定要吃咖央吐司，新加坡的咖央吐司，麵包烤脆薄切，塗上香軟幼滑的咖央醬，每一口都吃到濃濃的蛋香和椰香，香而不膩，肥丁喜歡純咖央不加牛油，雖然買了一瓶「亞坤」的咖央醬回港，還是很想學會自己製作。

咖央醬的材料非常簡單，但要煮出「香」、「軟」、「滑」的質感卻非常考耐性，溫度控制最為重要，一定不能用大火，還要隔水加熱，否則便會變成「鞋拾拾」的炒蛋質感唷 ~ 肥丁十分喜歡班蘭葉的清香，如找不到班蘭葉，省略便成原味咖央醬了。

材料 ( 約 200 g ) 

• 椰漿 Coconut Cream   200 ml
• 班蘭葉 Pandan Leaves   4 ~ 6 片
• 椰子糖 Coconut Sugar   60 g ( 如沒有建議用天然蔗糖 / 原蔗糖 )
• 蛋黃 Egg Yolk    3 顆 ( 鴨蛋黃會更香 )
• 海鹽 Sea Salt    少許

做法

1. 班蘭葉洗淨，剪碎，放入容器內，加入椰漿，用手提攪拌捧把班蘭葉打碎。用網篩過濾椰漿，用湯匙盡量從班蘭渣裏榨出椰漿

2. 預備一個隔水加熱的不鏽鋼器容，只要能架在煮食鍋上就行。班蘭椰漿加入椰子糖隔水加熱，椰子糖煮溶後離火

3. 椰漿稍為冷卻至洗澡水的溫度，若溫度太高時加入蛋黃煮成熟蛋。蛋黃打散，不要過份打發加入空氣，倒入椰漿中，用網篩過濾，加少許海鹽，輕輕拌勻

4. 再次隔水加熱，隔水的容器不要直接接觸到鍋裏的熱水，把鍋裏的水煮沸後，調至小火，量度咖央的溫度，咖央的溫度最好保持在約 70ºC，若溫度過高，椰漿和蛋便會出現油水分離，一旦形成粒塊便不能補救，可以吃但質感不軟滑

5. 最初 20 ~ 30 分鐘不用太頻繁攪拌，如鍋裏的水煮乾了再添熱水，當用打蛋器攪拌時開始出現阻力，攪拌椰漿時現紋路，便需不時攪拌，以防底部結塊，直至咖央愈來愈濃稠，濃稠度可依個人喜好調整熬醬的時間，肥丁喜歡水份少的香軟咖央醬，共需時 1 小時 15 分

小叮嚀

• 省略班蘭葉可做成原味
• 班蘭葉不能加太多，否則會有苦味和嗆味
• 咖央加熱至濃稠的時間和容器的大小有關，寬口的容器較易讓水份蒸發，可縮短加熱的時間
• 放冰箱保質期約 1 個月

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Ingredients ( Makes 200 g ) 

• 200 ml  Coconut Cream
• 3 ~ 4  Pandan Leaves
• 60 g  Coconut Sugar
• 3  Egg Yolk  ( Duck Egg much better )
• Pinch of Sea Salt

Preparation

1. Rinse and dry pandan leaves, cut into pieces. Blended pandan leaves with coconut milk until fine. Strain pandan coconut juice through a sieve over a set of bowl. Squeeze out any pandan coconut juice with a spoon as much as possible

2. Prepare a double boiler. Cook the pandan coconut juice and coconut sugar above the steam until sugar melt

3. Cool down the pandan coconut juice to about 40°C. Add egg yolk and mix well. Don’t beat too much to avoid adding air into the mixture. Strain through a sieve. Add pinch of salt and mix well.

4. Cook the mixture using the double boiler again. Best keep kaya temperature at around 70°C to get a smooth and creamy kaya.

5. Keep stirring with a ballon whisk. After 20 ~ 30 minutes, it is advisable to give a quick stir for every 3 minutes. In the process, you will see the egg mixture getting thicker and stickier. If the jam thicken until a stage whereby when you stir, the line appeared on the jam, it is considered as done. Cool completely before storing in sterilised glass container. I cooked for 1 hour 15 minutes.

Tips

• If you don’t have pandan leaves, just ignore it
• Don’t add too much pandan leaves because of it bitter taste
• It is much easier to let the water evaporate using a wide-mouth container. This can save the cooking time
• Keep in refrigerator for 1 month

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