Reclaiming the Slow Morning.
Slow-cooked, double-boiled Southeast Asian coconut egg jam. Made in small batches in Bengaluru using authentic ingredients and pasture eggs.
Current Batch cooked on June 10. Shipping nationally next on June 15. Limit 2 jars per client.
Artisanal Variations
Caramel Kaya
Deep, slow-caramelized coconut jam with a rich butterscotch finish. Perfectly cooked over low heat for a rich caramel texture.
Pandan Kaya
Earthy, fragrant, and herbaceous coconut jam infused with fresh pandan leaf extract. The quintessence of Southeast Asian breakfasts.
Cardamom Kaya
A warm, aromatic twist on traditional kaya jam, infused with green cardamoms from the Western Ghats.
What is Kaya?
Originating from Hainanese immigrants in British Malaya, Kaya is a fragrant, sweet coconut jam thickened with eggs and scented with fresh pandan leaves.
Traditionally spread on hot, charred toast with thick cold slabs of salted butter, it represents the heart of Southeast Asian kopitiam breakfast culture.
View Classic Recipe →Customer Notes
"The Pandan Kaya is absolutely sublime. Authentic taste that matches the best kopitiams in Singapore. Natural green color, not fake artificial green."
Siddharth M.
"I was doubtful about the Vegan Caramel Kaya, but it is delicious! Extremely smooth, rich coconut cream flavor, and perfectly sweet."