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Auria’s Malaysian Kitchen Salted Caramel Kaya $11.95

Kaya is thought to originate from Hainanese cooks who adapted the foods they made aboard British ships with local ingredients once they settled in Singapore and Malaysia centuries ago.

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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HOW TO USE

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.

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