Deliciously Decadent: Kaya Recipe For A Sweet Treat

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Classic Kaya Toast

Ingredients:

Leslie’s Traditional Hainanese Kaya Recipe: Grandpa and Grandma

2 slices of thick white bread
2 tablespoons of kaya jam
1 tablespoon of butter
2 soft-boiled eggs
1 cup of coffee or tea

Steps:

Spread butter on one side of each bread slice.
Spread kaya jam on the other side of each bread slice.
Toast the bread slices in a toaster until golden brown and crispy.
Remove from toaster and slice each bread in half diagonally.
Serve with soft-boiled eggs and a cup of coffee or tea.

Kaya French Toast

Ingredients:

4 slices of thick white bread
4 tablespoons of kaya jam
2 eggs
1/4 cup of milk
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
Butter for frying
Maple syrup for serving

Steps:

Spread kaya jam on two slices of bread and sandwich them with the other two slices.
In a shallow dish, whisk together eggs, milk, vanilla extract, and cinnamon.
Dip each sandwich in the egg mixture, making sure to coat both sides.
Heat butter in a pan over medium heat and fry the sandwiches until golden brown on both sides.
Serve hot with a drizzle of maple syrup.

Kaya Coconut Ice Cream

Ingredients:

2 cups of heavy cream
1 cup of coconut milk
3/4 cup of sugar
1/2 cup of kaya jam
1 teaspoon of vanilla extract

Steps:

In a saucepan, heat heavy cream and coconut milk over medium heat until simmering.
Whisk in sugar until dissolved.
Remove from heat and stir in kaya jam and vanilla extract until well combined.
Pour mixture into a container and let it cool to room temperature.
Chill in the fridge for at least 4 hours before churning in an ice cream maker according to manufacturer’s instructions.
Enjoy creamy and flavorful kaya coconut ice cream!