Yow

Let’s get spicy

Besides these three awesome ingredients, our date banana smoothie recipe also contains two familiar and easily available spices: cardamom and cinnamon, both of which have great health benefits. Cardamom, for example, has high level of antioxidants believed to be beneficial for those with high blood pressure. It also has great anti-inflammatory effects, is used to help digestive problems and can even treat bad breath and prevent cavity, making you 100% more kissable! That’s a pretty good deal, right? If these reasons are insufficient to convince you to add some cardamom to your smoothie, this little spice also has antibacterial properties, can help treat infection, may help you breathe better and lowers blood sugar levels too. It’s considered to be a pretty safe spice, although pregnant women are advised to exercise some caution and not go overboard with consuming cardamom.

Cinnamon, too, is packed with antioxidants – even more so than garlic! And just like cardamom, cinnamon is anti-inflammatory and consuming it can help freshen your breath while promoting dental health (ahem – see point on being extra kissable above). It can also help reduce the risk of heart disease, fight infection, diabetes, may inhibit cancer growth, promotes healthy skin, helps with allergies and can even be beneficial for those with neurological disorders. And as an added bonus, adding a little cinnamon to your food naturally sweetens it up and cinnamon leaf extract also acts as a natural preservative.

Another article recently published by Butterkicap.com. I hope you find their content as interesting as I do.

My all time favourite breakfast or tea is Kaya & Butter on toast with a cup of my favourite blend of kopi o and gula melaka and on the side, some soft boiled eggs. Light, fulfilling and definitely, satisfying.

However, of the many kaya I have tried, nothing beats the homemade one that my mum made. Even the memory of it is enough to make me salivate.

I remember my mum used to make my sisters and I helped her stir her homemade kaya for hours on the stove with a wooden ladle while standing on a stool as we were still too short to reach the stove while she prepares lunch. It was tiring but the sweet aroma made us stirred even harder!

Whenever I miss home, I’ll make it at home but being the lazy me, i found the perfect way to shorten the cooking process while at the same time, maintain the silky smooth texture using only pure duck egg yolks, gula melaka, santan, salt and pandan juice. In fact, it’s creamier, less sweet yet still rich.

Perfect for a Quiet Weekend Breakfast

This kaya tastes absolutely heavenly and not only perfect for a quick breakfast or whenever you feel like snacking but also for making cakes and pastry fillings.

Ingredients:

400ml fresh coconut milk
180g gula melaka
4 pandan leaves, knotted
8 egg large duck yolks
1 teaspoon salt

Method:

Wash the egg shells thoroughly. Separate the egg yolks and keep the egg whites for meringues or macarons.
Beat the egg yolks till smooth and run it through a sieve to ensure no lumps. Set aside.
Place the santan, gula melaka, salt, pandan juice and pandan leaves in a saucepan, heated over medium heat and cook until the sugar melts. ake sure the syrup is not boiling.
Take the mixture off heat.
Pour 1/4 of the mixture into the egg mixture and mix thoroughly.
Pour that egg mixture into the rest of the coconut milk mixture and place it back on the stove. Heat on a medium low fire
Continue to stir over medium low heat till the mixture starts to thicken. Stir continuously. It may still appear a bit runny, but it will continue to thicken once it cools down completely. Discard the pandan leaves.

Storing Your Kaya

Once the kaya has cooled down completely, transfer to a sterilized glass jar and lid. Make sure the jars are boiled for 15 minutes to ensure the kaya stored can last longer.

Usually, the kaya made using this recipe can be stored in the refridgerator up to 1 week. I do not recommend freezing as they tend to separate.

Start Your Day Rich!

So, go to the nearest grocery store and get the ingredients to make this kaya. Trust me, once you tried this kaya, you won’t be satisfied with the store bought ones.

If you have any questions about this recipe, feel free to slide into my DM at @justinescakesandkueh. Don’t forget to catch more of my recipes at Butterkicap’s website and make sure you follow Butterkicap’s Instagram, Facebook and Twitter profiles to keep yourself updated when my new recipe is out!

The post Rich Kaya Recipe Using Gula Melaka and Duck Egg Yolk appeared first on Butterkicap.

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