Vegetarian Kaya

Ingredients

• 1/2 cup Mung bean
• 1 cup Coconut milk
• 3/4 cup Sugar
• 2 Pandan leaves

Instructions

1. 1

   Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft.

2. 2

   Cool down completely and grind smoothly.

3. 3

   In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.

4. 4

   Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.

5. 5

   Keep stirring to avoid getting stuck to the bottom of the pan.

6. 6

   As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture.

7. 7

   After it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick.

8. 8

   Once cooled down, store in bottles and keep refrigerated.

9. 9

   To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up.

10. 10

    Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.

11. 11

    Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.