SGFS: Kaya Toast Panacotta

At my job attachment with the marketing department at Goodrich Global, I was flipping through magazines and tagging stuff. One of the magazines I really liked was epicure. I think I'm going to subscribe to it. Also appetite magazine had this little recipe book and I saw a kaya toast panacotta, which of course inspired me to create this healthy version!

Single serving and it can be made dairy free, vegan and paleo too. It's fun shaking the plate and wobbling the panacotta :P

Not very green cos my blender isn't the best at blending up leaves :(

What you'll need

3/4 level tsp gelatin

3 tbsp hot milk (whatever kind)

80g coconut milk

6 pandan leaves, cut up

1/4 cup milk (whatever kind)

1 tbsp honey/maple syrup

1 tbsp coffee

1/4 piece of toasted bread

How to

1. Stir gelatin into hot milk and let it dissolve.

2. Blend coconut milk with pieces of pandan leaves. My blender didn't manage to blend the leaves up completely they were a little piecey, but that's fine! As long as the coconut milk has got some green in there....

3. Strain the coconut milk and pandan leaves into the gelatin and milk. Squeeze it all out! Discard the pandan leaves. (There was some coconut milk hanging around on my discarded leaves, but I just couldn't get it through the strainer so whatever.)

4. Stir in the remaining 1/4 cup milk and honey/maple syrup. Pour into a ramekin and cover with cling wrap. Chill in the fridge (I did this overnight aka 8h but 4h should be okay too?) and then serve by running a knife along the edges and turning the panacotta out onto a plate. Pour coffee over and top with a piece of toast :)

SGFS: Gula Melaka Kaya

I haven't had kaya in ages. (Kaya: coconut egg butter) Unless you count that one bite of a bun filled with kaya... Anyway, I made some homemade healthy gula melaka kaya :) The traditional way uses whole eggs and is extremely tedious. It involves stirring kaya for over an hour. This kaya however, can be made in minutes! It's absolutely delicious, even better than the regular kind you can buy in bottles at the grocery store. My family loves it! Gula melaka is coconut palm sugar. I used pre-crushed-up gula melaka but yours may come in a "rock" form, so be sure to chop it up first. 

It goes lovely with slightly burnt toast. 

What you'll need

3 pandan leaves

Splash of water 

1 pandan leaf

3 egg yolks, stir together

200ml full fat coconut milk

70-80g gula melaka

How to 

1. Blend 3 pandan leaves with a splash of water, about 1 tbsp (or more if you really need to). 

2. Squeeze pandan leaf mixture through a sieve and get out as much liquid as possible. This will be your homemade pandan extract. 

3. Put coconut milk, gula melaka and pandan extract in a sauce pan, stir and simmer. Let gula melaka dissolve completely.

4. Next pour some of the hot coconut milk mix in to the egg yolks and stir. Then pour that back into the rest of the coconut milk mix in the pot. Add in 1 pandan leaf. Stir as the mixture cooks. When the mixture thickens slightly, turn heat to low. 

5. Now let the kaya cook and stir every so often until it becomes thick and can coat the back of a spoon easily. This will take 5-10 minutes :) 

6. Let the kaya cool before transferring into a bottle. It can be stored in the fridge for a week or so. Makes about a cup of kaya. 

EASY AND YUMMY. Please try this out!

Recipe adapted from Kitchen Tigress.