Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavored by pandan leaves, and later sweetened with sugar. Kaya jam is a very popular spread in Singapore and Malaysia. It was originated from China in the Hainan province. The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it.

Kaya is originally brown in coloured, however can be artificially coloured into a green spread. Kaya is often used as a spread in breakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it. It is an increasingly popular breakfast with Singaporeans, hence the name Kaya Toast. Kaya toast goes along well with a cup of coffee and a plate of soft boiled eggs, which is cooked by hot water. Upon cracking a

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Bengawan Solo Traditional Kaya $3.50 a jar (240g). From Bengawan Solo outlets, including #B4-38 Ion Orchard, tel: 6238-2090. A team favourite, this one had the best balance of flavours.

Not too sweet or eggy, each mouthful had a hint of coconut and pandan - yummy! The texture could be better, though - it was slightly watery and lumpy. Adam weighs in: "It has the strongest pandan and coconut flavours - not bad, but different from what I'm accustomed to, which is a sweeter kaya with more caramelised sugar."

Ah Weng Koh Hainan Tea - What better way to start your day than with a cup of Hainan tea, kaya toast and soft boiled eggs! Ah Weng Koh has been serving this quintessential Malaysian breakfast for decades.The tea is smooth with a robust flavour that is strong yet not overpowering.

You can choose to have a bun or traditional Hainanese bread that is either steamed or toasted and then slathered with butter and kaya.

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Pineapple jam is made from mature pineapple fruit which is boiled with sugar with additional substance until becomes thick and then freeze. Important aspect which needs attention is fruit selection.

Pineapple must be perfectly ripe. The young fruit contains acids and could affect jam quality. It is unsuitable if it is because its contain large amount of water and unattractive colour.

Sunstar Strawberry Jam conserve, or whole fruit jam,[7] is a jam made of fruit stewed in sugar. Traditional whole fruit preserves are particularly popular in Eastern Europe (Russia, Ukraine, Belarus) where they are called varenye, as well as in many regions of Western, Central and Southern Asia, where they are referred to as murabba.

Often the making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit,[8] and sugar to penetrate the fruit; and not cooking too long such that the fruit will break down and liquify. This process can also be achieved by spreading the dry sugar over raw fruit in layers,

Sunstar Mixed Fruits Jam A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar. ...

An alternative definition holds that conserves are preserves made from a mixture of