For those that don’t know what kaya is, it is a creamy, custardy coconut jam that hails from Malaysia and Singapore. It is often spread on plain toast with butter and accompanied with a runny egg and cup of coffee or tea. I was first introduced to it by my aunt Wendy when I visited her in Singapore, and I probably had it every other day- which is saying a lot considering Singapore is foodie heaven and each meal must be carefully planned to ensure you try as many dishes as possible! Making kaya is essentially making a custard. And custards are a tricky thing to make since they’re made of eggs. Egg proteins have an innate capacity to bond together (thus with heat, liquid raw egg turns into a solid cooked egg). In the case of custards and kaya, you want to achieve a thick creamy texture, but the line between smooth custard and funky sweet scrambled eggs is thin, so be attentive!

Share: