I love Kaya - this is a South East Asian coconut jam that is eaten with warm toast and huge slices of cold butter. I bought some Kaya from an Asian supermarket but it tasted so artificial that I decided to make my own, and boy is it a time-consuming process… a full hour of standing over the stove, stirring stirring stirring. Tip: If the kaya looks lumpy, a hand blender will do the trick.
Here are two Kaya recipes: slow method and fast method. I personally prefer the flavor of the slow method with the double-boiler. Tip: Pandan leaves are better than bottled Pandan Extract which works but has a weird chemical smell. You can get these at an Asian grocery store.
This Kaya Toast ice cream is a buttery ice cream with toasted crumbs, and layered with kaya jam - YUM! The recipe is an adaptation of Jeni’s Toasted Brioche with Butter and Jam ice cream recipe.