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Auria’s Malaysian Kitchen Salted Caramel Kaya
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.
​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.
​Ingredients: Coconut milk, eggs, cane sugar, pandan leaves, kosher salt
​Net Weight: 8 ounces
Auria’s Malaysian Kitchen Pandan Kaya
Pandan Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency, a spring green color from pandan leaves and a light coconut aroma. The creamy jam has a salted caramel-like character and a lightly herbal quality that is utterly addictive. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Use Pandan Kaya like you would a custard or curd: Layer between cakes or cookies, use it as a filling for crepes, or smear on waffles with fruit instead of syrup. Try it as a base filling for baked tart shells topped with fruit, or mix with milk and cream and freeze in an ice cream maker
Pandan Kaya is a Southeast Asian coconut jam often eaten on toast or baked into bread and pastries. It has a jiggly, custardy consistency, a spring green color from pandan leaves and a light coconut aroma. The creamy jam has a salted caramel-like character and a lightly herbal quality that is utterly addictive. Auria's Malaysian Kitchen slow-cooks their product in small batches in Brooklyn using a minimal ingredient list and no artificial preservatives or colors. Use Pandan Kaya like you would a custard or curd: Layer between cakes or cookies, use it as a filling for crepes, or smear on waffles with fruit instead of syrup. Try it as a base filling for baked tart shells topped with fruit, or mix with milk and cream and freeze in an ice cream maker
Ingredients: Coconut milk, eggs, cane sugar, pandan leaves, kosher salt
Net Weight: 8 ounces
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