Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency and a light coconut aroma. This dairy-free caramel coconut spread has a lovely drizzly texture and a nutty-sweet taste that’s balanced by its toasty, cookie-like coconut flavor. It’s also infused with fresh and floral-flavored pandan leaves, often referred to as the vanilla of Southeast Asia for their exceptional fragrance and mild sweetness. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Substitute this creamy spread wherever you would use a jam or curd: Layers between cake or spread on a waffle before topping with berries.
This small-batch version is infused with pandan, often referred to as the vanilla of Southeast Asia, which yields a floral flavor.
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Use Salted Caramel Kaya like you would a custard or curd: Layer between cakes or cookies, use it as a filling for crêpes, or smear it on waffles with fruit instead of syrup. Try it as a base filling for baked tart shells topped with fruit—or mix it with milk and cream and freeze in an ice cream maker.
Born out of her homesickness for Malaysian food and craving for spice, Auria Abraham began Auria’s Malaysian Kitchen to introduce the bold and vibrant flavors of her home country to the U.S. All of Auria’s products are cooked in small batches in Brooklyn using minimal ingredients and no artificial colors or preservatives.
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