Kaya is one of my favorite Malay words. The reason is simple: it carries two of my favorite meanings in Malaysian language. First being rich; secondly, it meas an utterly delicious coconut egg jam which is wildly popular in Malaysia and neighboring country Singapore. In this post, I am going to teach you how to make kaya, a jam that get me all excited waking up in the morning…the silky smooth jam that goes on warm, crispy buttery toasts, and served with a cup of aromatic Malaysian dark coffee. Ahh… Kaya, also known as srikaya, seri kaya, is a confiture made of eggs, coconut milk, sugar and infused with the fragrant aroma of pandan leaf. The mere mention of kaya conjures up a lot of my childhood memories. I grew up mostly with my late grandmother—a much celebrated Nyonya cook and kuih (local sweet cake) maker. The majority of my childhood days were spent in the kitchen,...
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