Madam Chang was my paternal grandmother (Chang – 曾 – is her maiden name) and my kaya is her kaya. I first learned to make it with her when I was 4, and those hours spent in her kitchen stirring that pot together are some of the happiest memories I have with her. Although my …
Making kaya is a laborious process, involving hours of stirring over a low heat, and all that work results in a silky smooth texture packed full of flavour that works everywhere – most commonly on hot toast with cold salted butter and a cup of strong coffee. You will find many recipes on the internet …
This recipe was adapted from Nigella’s No-Churn Salted Caramel Bourbon Ice Cream. You could easily adapt a “proper” ice cream recipe, using an ice cream machine if you have one, or manual churning, but if this ridiculously easy ice cream is good enough for the Domestic Goddess herself, it’s certainly good enough for me – …
All of them! OK, that’s a lot of kaya to eat, so here’s some help in trying to decide. Whichever you decide to go for, you can rest assured that you’ll get the same quality and attention to detail in all my kaya! Pandan Kaya: 3 Star Award-Winning This is the original recipe pandan kaya, …
