Dollee Traditional Kaya - 400G Love this! I'm a Malaysian and we love our breakfast staple of 'coconut jam' as its referred to in the UK/US - nice to have a taste of home.

Their pandan flavour is good too!! Bought this kaya from a Chinese supermarket, it was no way near the real thing that mama used to make. It didn't smell like kaya, it smelt like stale coconut oil, had to bin it.

Dollee Traditional Kaya (400g) Kaya or coconut jam, is eaten almost religiously in certain parts of South East Asia. Dollee Kaya (Coconut Spread) is made from Coconut Milk, Sugar and Pandan leaves. Enjoy with toast, pancakes, waffles or cakes.

Product of Malaysia. Allergen Advice: Contains Eggs. Gluten Free. No added artificial preservatives, flavouring or colouring.

Dollee Traditional Kaya Kaya or coconut jam, is eaten almost religiously in certain parts of South East Asia. Dollee Kaya (Coconut Spread) is made from Coconut Milk, Sugar and Pandan leaves. Enjoy with toast, pancakes, waffles or cakes. Product of Malaysia.

Allergen Advice: Contains Eggs. Gluten Free. No added artificial preservatives, flavouring or colouring.

Dollee Kaya (Coconut Spread) is exactly like how Ma Ma use to make it. All natural, it is made from Coconut Milk, Sugar and Pandan (Screwpine Leaves). There is absolutely no added artificial preservatives, flavouring or colouring. Dollee also does not cut corners and there is no added flour unlike some commercial versions of this sweet treat. Dollee Traditional Kaya is a more nostalgic flavour and has stronger hints of Caramel.

Dollee Pandan Kaya is a more modern version with a stronger aroma of the fragrant Pandan leaf. Contains Eggs. Gluten Free. Enjoy Dollee Kaya as a spread (like a jam) on bread, toast, pancakes, waffles and cakes. It is also delicious when used as a filling for buns, pau (steamed buns), sweet glutinous rice dumplings, kuih or other sweet desserts.

Dollee Traditional Kaya 400g Enjoy Dollee Kaya as a spread on bread, toast, pancakes and waffles or as a filling for cakes, buns, pau or sweet glutinous rice dumpling/ desserts.Refrigerate after opening. Consume within 1 month after opening.

DOLLEE TRADITIONAL KAYA Enjoy Dollee Kaya as a spread on bread, toast, pancakes and waffles or as a filling for cakes, buns, pau or sweet glutinous rice dumplings/desserts

The best brunch meals in KL, Lemak Sandwich at Fēst, RM13. If nasi lemak cheesecake and nasi lemak gelato don't appeal to your taste buds, skip the dessert versions of the breakfast staple and have nasi lemak as a sandwich (minus the nasi) at Jaya One's Fēst (pronounced 'feast').

Eager to put a Malaysian spin to his sandwiches, Jia Yuan's sandwich version of nasi lemak ditches rice for sourdough bread sourced from Damansara Jaya restaurant Li, and comes stuffed with Fēst's chicken waffles, toasted coconut, homemade sambal, egg strips, cucumber, anchovies and peanuts.

Ever since I first discovered the sous-vide technique back in 2012, one of the very first application that came into my mind was that it'd be perfect for making kaya - a rich, aromatic South East Asian coconut custard jam that is a common breakfast staple in Malaysia and Singapore. It is amazing with buttered toast and a common filling in South East Asian desserts. Kaya is made with 3 easily accessible ingredients: coconut milk, eggs and sugar.

Although optional, it's best cooked with pandan (screw pine) leaves to impart a lovely, distinct aroma. From memory, traditional methods of making kaya is pretty laborious and unpredictable - it involves hours of careful monitoring and manual stirring of the mixture cooked in a double boiler. Leaving it to cook itself for 5 minutes is

Best Pandan Cakes in Singapore. The Jacintha cake from The Fabulous Baker Boy uses a baking method called the crumbing technique, where liquid ingredients like coconut milk are added to dry crumbs that are already blended with soft butter, then mixed well.

Gula Melaka crumbs and syrup complement the rich pandan flavour. 70 River Valley Road.

Best Pandan Cakes in Singapore. This bakeshop's Pure Pandan Classic Cake is a bestseller for good reason, it uses real pandan juice to achieve a fresh taste and colour instead of relying on artificial flavouring.

Less sugar and oil are added so you get a richer pandan flavour and a pleasantly sweet and lingering aftertaste. 468 MacPherson Road.