"kaya" news and stories

Flying back to the States from Singapore last month, my mind kept flitting back to my suitcase, rattling around in the cold darkness of the baggage compartment. Because in that suitcase, wrapped up in several layers of t-shirts, was a treasure - three glass jars of kaya.

Kaya, a rich coconut jam made from eggs, coconut milk and sugar, is wildly popular in Singapore and Malaysia, where it's eaten on toast with butter (the ubiquitious "kaya toast") for breakfast, stuffed into donuts, and spread between the layers of angel food cakes. My favorite type of kaya is tinged green with pandan, though there are golden non-pandan versions as well. Texture varies dependent on brand, but most kaya has a creamy yet slightly grainy mouthfeel similar to apple butter.

I've been eating kaya spooned over Greek yogurt with sliced bananas for breakfast. It's also good stirred into oatmeal or paired with peanut butter for PB&K sandwiches.

Frustratingly, I can't find new supplies of kaya in my area, despite poring over the shelves of a dozen different Asian markets. I'll be sure to look for it next time I'm in New York. Have any of you seen kaya in your neck of the woods?