14 Sep '18, 4am

Leslie’s Traditional Hainanese Kaya Recipe: Grandpa and Grandma would be proud! https://t.co/1yEivm09Yt

Leslie’s Traditional Hainanese Kaya Recipe: Grandpa and Grandma would be proud! https://t.co/1yEivm09Yt

7. Most people like their kaya thick. I used to think this way until I had the kaya at Rail Coffee. Now I am convinced that kaya has to be more runny. When you are cooking it, always stop before you to get to the required thickness because it will thicken further in the fridge. Coconut cream, like butter, is a saturated fat which will turn solid in the fridge. So the texture you want is the texture when it is just cooked. That is the texture that you will feel in your mouth when the kaya warms up to body temperature. Kaya should be smooth, slightly grainy and very spreadable, like room temperature butter. It should ooze out of your toast when you gently press on it and drip onto your hands so that you can gleefully lick it off! This is the kaya that requires skill to make. This is the kaya that all your friends will go “Ohhhh, kaya should be like this!” This is the kaya th...

Full article: http://ieatishootipost.sg/leslies-traditional-hainanese-k...

Tweets