Custardy coconut jam is sandwiched between crunchy bread in kaya toast, a Southeast Asian breakfast staple:
remembers her mother painstakingly squeezing milk from fresh coconuts and collecting eggs from the backyard chicken coop just to make a single batch. “It was such a treat,” says Lee, noting that store-bought versions weren’t common when she was growing up. “The [scent] of kaya lingered for the rest of the day.
For how many people share similar memories of the dish, part of the magic of kaya is that “there are many strains and many species of it,” says cookbook author and food writer. Many families like to add herbaceous pandan leaves, a tropical ingredient which infuses the kaya with a nutty scent, but they do it in different ways, dictated by regional variations and personal preferences.
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