My favorite breakfast these days is kaya (coconut jam) on toast and I simply have to order kaya toast whenever I drop by Kopi Roti at the Mall of Asia. For the uninitiated, kaya (coconut jam) is the matamis na bao of Singapore and Malaysia. The only difference is that it’s less sweet and creamier. It is often made of coconut cream, egg (others use duck eggs), sugar, pandan leaf and salt. Considering that these same ingredients are commonly found in the Philippines, I wonder why we didn’t think of this earlier.
Anyway, I simply had to find a decent bottle of kaya jam when I was in KL but didn’t see one at the Isetann Department Store. What they had were the miniature versions sold in plastic containers at 7-Eleven. Luckily for me, the five-star hotel I work in sells kaya jam in bottles, probably because their pastry chef is Malaysian. I’ve put off buying the jam for the longest time since it’s quite pricey for me at P283. I finally bought it the other day and I don’t regret it a bit. Am even thinking now of buying some as a Christmas gift. (If only the chef could share to me the recipe, which he says is a treasured family secret).
Yes, kaya is available in the Philippines and am crazy about it. Yum.