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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Coconut Kaya Cupcakes

With hints of honey and subtle coconut flavor, these tasty kaya swirl cupcakes are moist and fluffy. Easy-to-make recipe. Delights both adults and kids!

Kuih Bolu

Grandma’s recipe that you’ll never get tired of! Soft, spongy and moist mini cakes.

Black Glutinous Rice Pudding with Durian Puree

Thick gooey Chinese dessert that’s infused with the rich aroma of durian. A must try for durian lovers!

Durian Cake and Durian Puffs

Taste so good that your die-hard durian friends will keep coming back for more!

Potong Ice Cream

Bring back the old good days with this incredibly tasty potong ice cream. Easy to make!

Abok Abok Sago

Delectable kuih abuk abuk in banana leaves that exude a lovely coconut aroma and carry an exotic sweetness from gula melaka.

Sardine Samosa

Subtly spiced and brimming with rich flavors, these bite-sized samosas make delectable party appetizers or snacks. Great with afternoon tea, or a variety of dips.

Indonesian Kueh Lapis

A moist cake with a subtle touch of mixed spice and "paper-thin" layered.

Kueh Makmur

Eggless, melt-in-your-mouth sweet indulgence for Hari Raya Celebrations.

Nonya Kaya Recipe

By Justina Lee

While store bought kaya is delicious, nothing comes close to my grandmother's homemade peranakan nonya kaya.

Grandmother used to labor over the charcoal stove, stirring for hours and hours, to yield jars of incredibly smooth and delicately pandan scented traditional kaya jam.

This authentic recipe makes the best egg-based custard jam with a hint of coconut that will appeal even to the most discerning taste bud. Simply irresistible between two slices of hot thick toast!

Traditional Kaya Recipe

Ingredients:

1½ cups thick coconut milk

10 eggs

600g coarse sugar (use brown sugar, if you prefer brown kaya)

1 teaspoon vanilla extract (optional)

4-5 pandan leaves (wash, wipe dry and knot)

How to make kaya

1. Place eggs, sugar, vanilla extract, and pandan leaves in a saucepan. Lightly beat all ingredients over low heat, stirring continuously for about 10 minutes, until the sugar has completely dissolved.

2. Remove pandan leaves, and then add coconut milk.

3. Strain the mixture into a heat resistant container.

4. Steam over rapidly boiling water, stirring with a wooden spoon, for about 40-45 minutes until you get a thick custard-like consistency.

5. Allow it to cool completely before you bottle in jars.

Spread homemade kaya onto toast, and serve hot with butter curls. Enjoy!