Return kaya to the breakfast table with new varieties of quick-cooking coconut jam.
THE recipe for kaya that rings in my head is measured out in ratios: one bowl eggs to one bowl sugar, and one bowl coconut milk. That’s the kind of recipe that is easily committed to mind – and heart – for generations of homemakers like my mother.
Already a subscriber? Log in.
Get 30% off with our ads free Premium Plan!

Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.