1.
打香蘭汁加的水不要太多，剛剛攪得動就可以了。水加太多的話，它需要更多的時間完全沉澱下來。直接打出來的香蘭汁也可以用，只是顏色不夠綠，而且液體量太大，要煮很久才會收乾。
2.
剩下的香蘭精華做成冰塊，要用的時候解凍就可以了，可以保存很長時間。
3.
如果盒裝椰漿太濃，需要兌水稀釋，水量可以自行拿捏，沒有一定的標準，總之一共280g的椰漿。
4.
雞蛋不可打發，輕輕攪散就可以了。另外蛋腥味太重是很多人都很怕的一件事，大部分人都用焦糖蓋過，我不用焦糖是因為想要保有翠綠色，所以才加了大茴香粉。
5.
直接煮或隔水煮哪個比較好？請看視頻中我的分析。
6.
自己做的kaya畢竟沒有放防腐劑，我還是建議放冰箱保存。
1.
Do not add too much water to the pandan juice. If you add too much water, it will take more time to settle completely. The pandan juice can also be used directly, but the color is not green enough, and the amount of liquid is too large, it will take a long time to cook before it will dry.
2.
The remaining pandan extract is made into ice cubes, which can be thawed when needed, and can be stored for a long time.
3.
If the box coconut milk too thick, it needs to be diluted with water. The amount of water can be adjusted by yourself. There is no certain standard. The total is 280g coconut milk.
4.
The eggs should not be beaten, just stir gently. In addition, the heavy eggy smell is something that many people are afraid of. Most people cover it with caramel. I don't use caramel because I want to keep the emerald green color, so I added fennel powder.
5.
Which is better to cook directly or to cook in water? Please see my analysis in the video.
6.
After all, the kaya made by myself does not contain preservatives. I still recommend storing it in the refrigerator.
