Salted Caramel Kaya 8oz/237g

(5 customer reviews)

$8.99

In stock

Kaya is a rich, creamy spread for toast.

 


Brooklyn Made Fancy Food Fellow 2015 NYC Martha Stewart American Made 2014 Finalist

This decadent, silky smooth coconut jam is a staple in Malaysian kopitiam (coffee shop) breakfasts. Made with premium coconut milk, eggs, and sugar this Kaya is flavored with dairy-free Salted Caramel – great for anyone who’s lactose-intolerant yet loves salted caramel. Of our two different flavors of Kaya, this is the more traditional one.

Our Kaya is slow-cooked for hours following a traditional method and yields a smooth, scrumptious delight to add enticing flavor to all your favorite sweet treats.

WHAT THEY’RE SAYING:
“You could pay $7 for fancy, fussed-up toast at your local café. Or you could keep a jar of kaya, the Southeast Asian coconut jam, on hand to slather on toasted bread for instant luxury, anytime. Auria’s Malaysian Kitchen uses only natural ingredients, and not very many of them, in these kayas” – Wall St. Journal

“I really wish I had this coconut milk jam to go with the ice cream I have in my freezer, and to have with toast, though, let’s be real, I fear I’d eat it all out of the jar first.” – Chris Crowley, Grub Street

“The Salted Caramel Kaya is traditionally spread on toast for a decadent breakfast, and can also be used on waffles and pancakes, or as a topping for ice-cream.” – Edible Manhattan/Edible Brooklyn

52 Best Tinned, Jarred, Canned Foods Chefs Keep In Their Pantries – The Strategist, NY Magazine

  • – Family recipe
  • – Handmade in small batches
  • – 100% natural ingredients
  • – No added preservatives
  • – Made in Brooklyn
  • – Dairy and gluten-free

HOW TO USE:

  • – Spread on buttered toast
  • – Drizzle on ice cream
  • – Layer into a parfait with yogurt, granola and berries
  • – Fill cakes, pastries, crepes
  • – As a dip for fruit

INGREDIENTS:
Coconut Milk, Eggs, Cane Sugar, Pandan Leaves, Kosher Salt

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5 reviews for Salted Caramel Kaya 8oz/237g

  1. Gayle Bowers

    Love this spread! I have friends who eat this by the spoonful but I prefer it the traditional way, slathered on my morning toast. I’ve also used it as cake filling between layers. Just delightful.

  2. Ria Thomas

    Loving this!! I should know a good kaya. I originate from South East Asia.

  3. Ria Thomas

    Loving this!! It’s a very good kaya. I originate from South East Asia and this is better than most even back home

  4. Robin Givens

    Buy this with the intention of making others happy by drizzling on cheesecake or ice cream or fruit. Keep it in the fridge where others won’t notice it too easily, to keep the surprise intact. Sneak spoonfuls every now and then as a pick-me-up and to check that it is good as you remembered. Once empty, recycle jar and repeat above steps.

  5. Judy

    I love pandan kaya and decided to give this a try, and I’m sure glad I did. It’s heavenly with the right amount of sweetness and coconut flavor. Be sure to keep the kaya in the fridge before opening the jar, it will thicken up to a jam consistency. If you taste it right away without refrigeration, it’s too liquidy, more like a sauce. Enjoy!

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