自制15分钟咖央 Homemade 15-minute Kaya

材料：
白糖- 50g
椰糖- 50g
浓椰浆- 200ml
班兰叶- 5 leaves
蛋黄- 4 nos

做法：
1. 将白糖，椰糖，浓椰浆和班兰叶混合均匀。以小火加热至边缘微微起泡，离火，继续搅拌至椰糖完全溶化。
2. 舀一匙椰浆混合物入蛋黄中，搅拌至均匀。继续一匙一匙地加，至约一半的椰浆都添加到蛋黄糊内。
3. 将蛋黄糊倒入椰浆混合物中，搅拌均匀。
4. 以中小火加热，不停地搅拌至混合物变浓稠。
5. 把班兰叶取出后，将咖央倒入已预先消毒了的玻璃罐中，待完全凉后，冷藏即可。

备注：
若咖央不够光滑，可以用搅拌器搅打至光滑。

Ingredients:
Castor sugar- 50g
Palm sugar (Gula Melaka)- 50g
Coconut cream- 200ml
Pandan leaves- 5 leaves
Egg yolks- 4 nos

Method:
1. Stir castor sugar, palm sugar, coconut cream and pandan leaves together. Bring the mixture to simmer over low heat, remove from heat and keep stirring until palm sugar has fully dissolved.
2. Slowly add a spoonful of the coconut milk mixture into a bowl with egg yolks and stir until well combined. Continue adding the mixture until almost half of the mixture has been added.
3. Pour the egg mixture back into the coconut milk mixture and stir well.
4. Heat the mixture over medium low heat and keep stirring until the mixture is thick enough.
5. Discard the pandan leaves and transfer the kaya into a sterilized bottle. Let cool and refrigerate.

Remark:
If the kaya is not smooth enough, you may blend it with blender to get a smoother consistency.