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Kaya Egg Jam

Pandan-Infused Egg Custard Jam

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Preparation info
  • Makes

    12

    Servings
    • Difficulty

      Easy

Appears in
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

My best friend Angele, whose mother is from Malacca, learnt a while back that Malaysian kaya is golden while the Singapore version is green. The golden tinge derives from adding a dose of caramelised sugar while the green could stem from the egg yolks or pandan essence. The home-made kaya I grew up with was green and custardy. Kaya—bought in stores or served in chain cafes—is nowadays often golden and runny. Those of the older generation also remember kopi tiam kaya

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