Slow Cooker Pandan Kaya

Good old-schooled breakfast! Homemade pandan kaya spreaded on toast and soft boiled eggs with a cuppa of hot coffee! 

The basic ingredients for making this pandan kaya using slow cooker!! I've tried bain-marie and directly stove method. Thanks to my friend Catherine whom introduced this slow cooker method which is easy peasy to whip up this yummylicous coconuty egg jam! ^0^ No standing in front of the hot stove stirring the mixture constantly!! I love it! 

Ingredient

• 6 eggs, approx 55gm each
• 400ml organic light coconut cream
• 200gm fine sugar
• 2 tbsp fresh pandan juice extract
• 1 tbsp plain flour
• 50gm coconut powder

 Method

1. Combine all ingredients in a mixing bowl and mix till well combine.
2. Sieve the mixture into the slow cooker.
3. Cover and cook on low heat for 1.5-2 hours, stirring occasionally in between until it thickens.
4. Cool down and store in clean jar and chill. 

Notes : 

i) My small slow cooker only have auto and high heat function. So I've used auto heat throughout the cooking process.

ii) The mixture only started to thicken after 1 hour. It will curdles slightly. I used a sieve to go through the mixture to smoothen out the texture.

iii) I continue to cook for about 10mins. Mixture will thicken further as it cool down. 

iv) If the kaya curdles at the end of the cooking duration, use a electric whisk and beat till smooth. 

The mixture looks rather runny as per the video above after 1.5 hours of cooking. But it further thickens up upon cooling and chilling!