Homemade Kaya (Coconut Jam)

It’s Chinese New Year but somehow it feels a little ordinary. Two years ago, I’ve experimented with homemade Bak Kwa and Pineapple Tarts. Last year I even steamed a fish for the very first time in my life. Due to my lack of planning, I didn’t organise anything special. Thankfully, there are 15 days of Chinese New Year to celebrate! Better get my act together!

The first thing I did was Homemade Kaya (Coconut Jam). It’s not exactly a Chinese New Year must-have, but it reminds me of home so I went ahead with it. It’s a popular spread in Singapore and Malaysia that’s made of coconut milk, eggs, sugar and pandan juice. Whenever I’m home, I’ll order Kaya Toast at a coffeeshop for breakfast with two half-boiled eggs. That’s good old breakfast for me.


Thankfully, I discovered Grace from Nyonya Cooking last Saturday at Markt im Hof. Using her simple Kaya recipe as a guide, I made my own coconutty Kaya! Wondering why the Kaya isn’t brown? That’s because this is typical Nyonya Kaya.

So, to have a taste of home, I had Kaya Toast for dinner on Chinese New Year. Probably sounds pathetic to those who have had a feast back home. However, it’s amazing how the familiar taste of Kaya brings back fond memories.

Oh yes, I had to dig in first before Daniel does as he apparently LOVES Kaya!


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