Articles — caramel kaya recipe
Posted by Divine Chef on
This is super yummy kaya, tasting just like the good old kopi tiam brown kaya and absolutely so delish on toasted bread or absolutely divine spread on a slice of artisan bread. The secret is to use fresh coconut milk if possible as packet ones contain anti-coagulant agent that affects the texture of kaya when used. The other tricky ingredient will be the size of the eggs. Avoid too large or too small ones. Use the average sized ones you can find in your supermarket because the size of your eggs will affect the overall volume, cooking time, and thus...
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