Express Smooth Kaya Spread (egg yolks only)

I realized that the differences between Kaya making with whole eggs and eggyolks only, is that with whole eggs, Kaya formed lumps and needed to blend to smoothen the texture.  For Kaya with egg yolks only, the kaya texture more smooth and no needed to blend.  So the conclusion is using egg yolks only is the best result.  

Express Smooth Kaya Spread ( egg yolks only)

4 egg yolks

200g/ 1 box cream santan 

110g gula melaka

2 pandan leafs

Heat coconut milk, sugar and pandan leaf until sugar is melted.

Add warm milk into egg yolks and sieve the mixture.

Double bowl and keep stirring until kaya is form and thicken. 

At this point, the egg kaya is very smooth and you do not need to blend with food processor to smoothen the kaya texture.  If you find it rough, you may do so to smoothen with food processor. 

Get a 500g peanut butter jar to store this kaya amount perfectly and keep in the fridge until it is chill enough to served.

1. Stirring constantly 

2. From liquid into smooth kaya.

3. Perfect!