Truly the breakfast of champions! Snack, meal or dessert, whatever you want to make it, this dish will inevitably leave a lasting impression on that foodie taste buds of yours. It plays with the sweet and savoury duo flavour that satisfies both that craving itch we usually get during our first and in-between meals.
Kaya in Malay, the Indonesian srikaya, kalamay-hati for the Filipinos. In the malay language, kaya, translates to the word rich, the texture of the said spreadable gold. It has been said that it is an adaptation of the Indian word khoya or kova, an Indian milk custard that is often the base of desserts, together with the many cultures that the Malay people had acquired from fellow Indian traders. The "jam/custard" is basically made up of eggs/egg yolks, coconut milk, sugar, and pandan leaves. Variations in textures, color and levels of sweetness differs from one country to another. In Singapore, it is eaten in between two slices of soft, crustless white bread, with the disputed pair of soft boiled eggs bathing in thick dark soy sauce and white pepper, and of course, fragrant black kopi or coffee meddling with snow white condensed milk.
Go watch and kaya away!
Kaya (Coconut Custard Jam)
80 grams egg yolks
50 grams muscuvado sugar
20 grams caster sugar
200 ml coconut milk
3-4 pandan leaves
crustless white bread
salted butter
2 eggs
dark soy sauce
white pepper
Rosey
YOUTUBE
