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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.
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
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
1½ cups thick coconut milk
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!