About a month ago, we received a wonderful package of treats from Singapore.  There was a plethora of exotic foods and since the gifts are so special to us, we usually make an occasion out of each item.  Today, Gnome really felt like eating some kaya, which is a sweet spread made from coconut milk, eggs and sugar with the addition of pandan leaf as flavouring.

Previously, I used to know very little about Straits Chinese food but slowly Gnome has introduced me into this colourful culinary world.  Anyway, the kaya is traditionally eaten on white bread  and we did not have any in the house.  And so we decided to mix things up a bit, since we are in Central America, and have them with corn tortillas.

Kaya has a very wholesome and well-rounded taste; the coconut and the eggs give richness to the spread.  We had a veritable feast with the tortillas and coconut spread…to put it in Gnome’s words, ” It hits the spot!”

Apparently the traditional way of eating this coconut spread in Singapore and Malaysia is to spread it on toast with butter.  Also, you can dip this in soft boiled egg with some soya sauce.  Sounds lovely!

Also, I was thinking that since we have so many coconuts on the farm, I should experiment with making our own Belizean Kaya.

Obviously since I can not flavour it with pandan leaf, which gives it a distinct aromatic aroma, I could try using something indigenous to this country like all-spice or even spice it up with black pepper!  Watch this space for more Munchkin experimentation!

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