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.

Last time tried Fullhouse Egglet at Berjaya Times Square. Now found in Sunway Pyramid called Eggette Lab. It is on first floor.

A lot youngster queue. A lot flavour. Luckily got bench for you to wait your order. Egglet price starting from RM 7 for classic, have green tea, chocolate, chicken floss, red bean, coffee caramel, butter kaya and msny more.

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 (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.

Aurias Malaysian Kitchen Salted Caramel Kaya Kaya is a rich, creamy spread for toast made from coconut milk, cane sugar and cage-free eggs. The mixture is slow-cooked for hours following a traditional method and yields a smooth, scrumptious delight that can be used in many ways. Dairy-free salted caramel is used to add flavor and the all-natural dark amber color .

Try it as a filling for cakes, pastries, crepes. Use it in recipes that call for jams or jellies to add the exotic flavors of Asia to your baking. Dairy and gluten-free.

Cake Shops In KL & Klang Valley. Frost & Flourish.Other notables in Sophia's repertoire are the kaya toast cake, blueberry lemon curd shortcake and Durian Snow, a vanilla sponge filled and coated with durian cream.

Because her mom is diabetic, Sophia is accustomed to making low sugar cakes while still packing lots of flavour.

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.

Kaya toast with a twist: Good Morning Nanyang Cafe adds a new flavor and value to the world of kaya toast by creating its own style. Orange ciabatta kaya toast, a start dish at Good Morning Nanyang Cafe: Great texture, taste and fragrance make this dish impressive. The ciabatta is slightly toasted, leaving the outer layer crispy and the inside soft.

A kaya recipe from Segamat. Good Morning Nanyang Cafe kaya is different yet dazzling. One of the best traditional coffee in Singapore: Both black coffee and coffee with condensed milk are aromatic and strong in the way traditional coffee should be.

Best Kaya Toast in Singapore. Ya Kun Kaya Toast. More than 40 outlets, conveniently located across Singapore: With outlets sprout up at most of the major shopping centres across Singapore.

Charcoal grilled toast at the original outlet: To experience the toast grilled in the original way by the “original men” of this brand at its original location, make your way to Ya Kun outlet at Far East Square. Value Set Meal, a good start for first timers: Ya Kun's Value Sets feature the traditional way of eating Singaporean breakfast. Ya Kun Kaya Jar, designed to be brought home as a souvenir.

Dollee Pandan Kaya 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) with no artificial preservatives, flavouring or colouring added.

Dollee also does not cut corners with added flour or starch giving our kaya it's true full flavour and so easy to spread smoothly straight from the fridge. Dollee Pandan Kaya is a more modern version with a stronger aroma of the fragrant Pandan leaf.

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.

Killiney Kopitiam is the Starbucks of Singapore. Selling predominantly kaya toast and kopi, this place can be seen all over Singapore and neighboring Asian countries for a quick snack or a long chat with friends. I went to their original location on Killiney Street to see what their hype was all about.

I excitedly put in the order for the original kaya toast, kaya french toast, mee rebus because I had no idea what it was, and a chicken curry roti prata since I loved it in Glutton's Bay. A few minutes later, I was presented with this. I mean wtf. These look like crushed school lunch.

Dollee Pandan Kaya (400G) £2.98

Equine park pizza. Banana kaya pizza or banana Kaya Dessert Domino's Pizza. I like the Domino's Pizza Equine Park, quite small the place.

Special made for delivery but having few table for dining in. Quite comfortable to dining in as well. No rush cos not much ppl. I prefer this domino pizza cos no service charge compare to pizza hut.

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