Hainanese kaya

This Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.

Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!

This recipe is for my daughter, Joanne, this is for you: Ingredients: All the ingredients here used a Pyrex measuring cup to measure. 2 co...

Delicious recipes for home cooks.

This is an authentic Singapore fishball recipe which will produce the type of bouncy, Singapore style Teochew fishballs found at the hawker stalls.

it is way healthier than the normal kaya we consume. It uses lesser sugar as the pumpkin itself is already naturally sweetened. But most of all it is eggless.

What can we do with these? Homemade Hainanese Kaya In the pot to cool... Pretty in Jar Recipe Recipe? Well, this is not to dampen anyone's spirit but this is really a long winded recipe. You have to be ubberrrrrrrrrrrrrr patient to make this.. Do let me know when you've tried ya! Homemade (aka…

Easy, Do-It-Yourself Hainanese Kaya

"Kaya is a very sweet coconut jam, considered a staple throughout Singapore and parts of Malaysia. It is best served on unseeded whole meal toast with a soft boiled egg, and washed down with strong black coffee." Adam Liaw, Destination Flavour Singapore

Headed up by Elizabeth Haigh, @meimeilondon specialises in dishes from Singapore, Malaysia and Indonesia. Inspired by Singaporean ‘kopi tiams’ (coffee shops), the menu sees the likes of Hainanese chicken rice, Kaya toast and Malaysian breakfast staple ‘nasi lemak’ (a fragrant coconut rice dish) 🥥🍚 Find their stand in Borough Market Kitchen, open Tuesday - Sunday 📅 📷: Steele Haigh

I think kaya toast might be the Hainanese community’s greatest contribution to the cuisine of the Malay peninsula. They took the traditional coconut jams found around Asia and boosted its […]

Kaya toast is a popular breakfast dish served in kopitiams (coffee shops) all over Penang. In many of the kopitiams the Hainanese bread used in the dish is made inhouse, traditionally toasted by hand over charcoal to add a lovely smoky flavour to the bread. A slice of cold butter balances the sweet-salty taste of the toast.

It was only on my 4th attempt that I managed to make a perfect looking pandan kaya. The texture is SO smooth, shiny and creamy that no further blending is required. Besides its beautiful green hue, it tastes superb and bursts with the fragrant scent of pandan leave - Part 2

So I finally bought some fresh pandan leaves a couple of days ago, and the first thing I made was pandan kaya. Kaya is a coconut curd that’s popular in Malaysia and Singapore. There are act…

Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread

Headed up by Elizabeth Haigh, @meimeilondon specialises in dishes from Singapore, Malaysia and Indonesia. Inspired by Singaporean ‘kopi tiams’ (coffee shops), the menu sees the likes of Hainanese chicken rice, Kaya toast and Malaysian breakfast staple ‘nasi lemak’ (a fragrant coconut rice dish) 🥥🍚 Find their stand in Borough Market Kitchen, open Tuesday - Sunday 📅 📷: Steele Haigh

You-Tiao-Kaya-2

Headed up by Elizabeth Haigh, @meimeilondon specialises in dishes from Singapore, Malaysia and Indonesia. Inspired by Singaporean ‘kopi tiams’ (coffee shops), the menu sees the likes of Hainanese chicken rice, Kaya toast and Malaysian breakfast staple ‘nasi lemak’ (a fragrant coconut rice dish) 🥥🍚 Find their stand in Borough Market Kitchen, open Tuesday - Sunday 📅 📷: Steele Haigh

This kaya coconut jam recipe makes the sweet spread for kaya toast just like you’d find in a traditional kopitiam (coffee shop) in Singapore or Malaysia. While it’s a simple recipe with just a few ingredients – eggs, sugar, coconut milk, and pandan leaves – it’s time-consuming to make properly and you have to take things slowly to get a smooth, creamy spread but it’s worth it.