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

Banana Kaya Dessert Domino's Pizza I had the privilege of tasting this new item at the launch party two weeks ago. The Banana Kaya dessert comes with light and buttery crust sprinkled with icing sugar.

Filling the middle is a generous layer of sweet, authentic pandan kaya made from rich coconut cream, fresh egg and aromatic pandan leaves and topped with oven baked banana slices that marry well with the spread. It's about the size of your personal pan pizza which you can either have it all to yourself or share it (the calories, that is) among your friends!

Product Description Yeos Coconut Jam (Kaya Selei) in 17.6oz (500g) in can. Kaya is made of eggs, sugar and coconut milk and flavored with pandan. Malaysian and Singaporean like to apply the Kaya Jam onto toast, Kaya and usually butter or margarine are spread on two pieces of preferably toasted bread although any untoasted bread can be used and ready to serve.

For those who like the soothing aroma of fragrant coconut, this spread will be sure to delight your senses! Product of Malaysia. Halal Certified حلال .