Pulut Tai Tai is very simple and easy to make–basically just cook the glutinous rice with coconut and pandan leaves, give it a beautiful shade of blue using the natural butterfly pea flowers, then serve with pandan kaya or Hainanese kaya, an aromatic coconut jam.
Kaya puff (Kaya Kok 咖椰角) is a sweet flaky local pastry filled with creamy rich kaya coconut jam baked to perfection, that reminds me of my father’s hometown in Malaysia, Ipoh. I first had it there and would always request to eat it whenever our family is back there.
This Pandan Kaya can be made as quick as 10 minutes (if using all coconut cream) or 25 minutes (using half coconut cream and half coconut milk which is less fattening). It has a beautiful green hue and flavourful aroma thanks to the pandan juice and coconut cream. Perfect on toast, cookies and cakes.
Trying to replicate my grandmother’s best Hainanese kaya in just 10 minutes with this kaya recipe using coconut cream, egg yolks, pandan leaves and gula melaka. This kaya is perfect to spread on toasts, in cookies and pastries.