Made kaya at the weekend. While tasty, the recipe I found online wasn’t quite right. It doesn’t seem eggy enough, and it’s definitely too sweet. The dark colour results from adding caramel, but the suggested amount is far too much.
I also lacked actual pandan leaves so I used pandan essence. But the caramel drowned out the flavour and what resulted resembles a gula melaka flavoured jam. My sister achieved the same effect by using brown sugar. Tasty, but nevertheless, NQR.
Fortunately, my mother has found my grandmother’s recipe. So I’ll be trying that one later….
