Azalina's Malaysian Pandan Kaya

I'm already in love with Azalina's Malaysian simmer sauces, but her new Pandan Kaya is just out of this world. The traditional Malaysian coconut jam is infused with pandan leaves, giving it a delicate layer of grassy vanilla notes. 

Credit: Tami Yu

Truly a labor of love, Azalina Eusope makes this gourmet kaya by cooking the coconut milk, egg yolks and sugar for over half a day. The result is something luxurious and decadent — you'll want to add a big dollop onto everything from crepes to ice cream to oatmeal.

Available as a set of two jars ($22) at La Cocina's online store. 

Comments

[Carolyn Jung]

I've always wanted to try cooking my own coconut kaya. But it definitely is an hours-long process. How nice to have this already-made version instead.

[Tami]

I was tempted before, but who has 8-15 hours to do it?? Azalina's version is so good that I dropped that notion.