Kaya

To make Kaya, start by caramelizing 120g of sugar in a non-stick pan until it turns golden brown. In a separate bowl, combine 120mL of coconut milk with 126mL of lightly beaten and sieved eggs. Once the sugar is caramelized, add the coconut milk and egg mixture to the pan. Cook over low heat, stirring continuously until the mixture thickens and becomes aromatic.

Yes, Kaya is naturally gluten-free as it is made with coconut milk, eggs, and sugar. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that all ingredients used are certified gluten-free.

If you don't have coconut milk on hand, you can substitute it with almond milk or soy milk for a different flavor. However, keep in mind that the texture and taste will vary slightly. For a richer flavor, you might also consider using heavy cream or a combination of half-and-half and coconut extract.

Store your homemade Kaya in an airtight container in the refrigerator. It can last for up to two weeks. If you want to keep it longer, consider freezing it in small portions. Just make sure to thaw it in the fridge before using.

Kaya is delicious when spread on toast, pancakes, or waffles. It also pairs well with butter or margarine for a rich breakfast treat. Additionally, you can use it as a filling for pastries or as a topping for desserts like ice cream or yogurt.