If this is that masterchef phoh's mom,you are actually facing the mastermind behind that master chef so yeahh,no need to be impressed,shoul've seen it coming tho.
Thank you so much mama Yeow! I never expect myself to make such a delicious kaya by following your tutorial. Hope you would teach more on other delicacies.
Hi everyone, thank you for all your support. We appreciate all comments, including those questioning the use of packet products. One of our objectives is to make sure that traditional dishes are accessible to all. If it means using products off the shelf instead of fresh so be it. This way no matter where you are nothing will stop you from having a go! Incidentally, this video was a bit of proof of concept that we didn't expect it to be so well received. Going forward, because of your responses, we'll be looking to post more videos on how to make dishes for which recipes have been passed down the generations like Curry Chicken, Kuih Lapis etc. Hope you'll continue to join us!
Mrs. Yeow, Thank you very much. I've only ever seen my mom make kaya when I was very little. Watching you, learning the process & tips, and learning the proportions have been very helpful. As per your advice at some point, I had to tweak the recipe to fit my taste. So, for me the ratios are: 1 ricebowl of eggs (about 3 large eggs) 1 and 2/3 ricebowl of sugar (2 ricebowls is too sweet for me - personal taste, so personal tweak) 2 heaped tbsp of coconut cream powder (sometimes added more for ke-wangian/ fragrance) 1/2 cup of coconut milk/cream (depending on what I have) The consistency is perfect, taste is delicious, and it brings me back to all those times we had kaya on toast at Nan Yang Coffee Shop, and all those times with the extended family. It is priceless. Thank you.
I have not tried this but I love the way it is made. It makes complete sense to me compared to the rest I hv seen on RUclips. Cooking takes time n this seems correct to me. N when I make it, I will show the picture. Thanks for sharing.
Thanks for sharing a different type of Kaya as mostly our recipe is 1:1:1 in the olden days. We had coconuts from our backyard, so whenever the workers came to pluck the coconuts, my late mom would make the Kaya and then we would walk to a Hainanese Bakery to buy a loaf of bread that just came out from the huge oven. That time we have to double boil the Kaya 4 hrs so that it would caramelized in colour but later my late mom learnt from her friend to burn some sugar and now I am doing that. Thanks for sharing the tips of adding extra Coconut powder as the coconut milk/ cream is not as rich as the normal coconut milk selling in the market.
Hello everyone, thank you for watching and for your comments which are duly noted. Only reason I’m sharing my homespun knowledge is due to repeated requests from friends and family for recipes of foods I’ve had the privilege to share with them over the years. I do not profess to be to be a professional cook and all recipes are mainly handed from generation to generation in the family and so it’s not surprising that there is bound to be some nuances to other similar dishes due to the varied traditions and areas/regions we hail from. What I deem to be traditional is more the mode or style of cooking more so than the ingredients used as understandably the latter is highly dependent on the availability which often leaves little choice but to use substitutes such as the prepacked coconut cream and powder. Also for the record traditionally the kaya comes in two different varieties ... the pandan and the brown caramel; it’s just my family and friends prefer the former. It’s the same with popiah. Everyone uses cabbage instead of yam bean “bangkuang” (jicama) because the latter is very seasonal here in Australia and when available is also very expensive. My only intention is to share and make it as simple as possible so it can be duplicable for those busy people who out there wants to give it a go.
Mama Yeow, thanks for sharing this old style of making kaya which turned out so smooth. All the other methods online are short-cut methods and many turn out lumpy. Please don’t bother with all the critics, they can’t even make their own videos. God bless!
Looks delicious Madam Yeow. Love the house and your kitchen. The tutorial was good and simple to follow. Thank you for sharing your recipe. Be safe and keep healthy.
I’ve been longing to eat kaya toast. Thanks for this video. I love your diction. I love Singapore. One of the best countries I have traveled so far. Much love from me, Singapura. 💛💛💛
Good to see Mrs Yeow keeping busy and sharing legacies with the younger generation. Good for her and good for the millennials. However, can I enquire if by any chance Mrs Yeow can share with us how we can make the full-on traditional double-boil kaya using fresh coconut milk and all? Would be most appreciated if she could share that with us.
i used to make this for home consumption. many young people had left out on this traditional ways of food making. it is popular Among Asian. good tutorial madam.
Greetings from London. Thank you Madam Yeow for sharing your traditional recipe. I don’t like the look of shop bought Kaya here in UK. I look forward to making it, your instructions are very concise and clear. God bless you and keep safe.
I have finally made it. It was excellent. I knew u had it right when I watched u at least 3x. Thank you for this delicious recipe. I don’t know hw to paste the picture of what I made. But it is darn good.
Nice work! We have a Facebok page (Fooding with The Yeows). We've never had anyone post apart from us. Why don't you give it try and share your experience with us.
Fooding with The Yeows done! I m so looking forward to trying the youtiao. I saw in yr FB page. Will search your videos in RUclips. Living in Frankfurt makes me miss all this food.
Nice....makes me think twice before cooking it....cooking time all in...at least 3 hours!!, i rather grab one at store!!😬😅 Tqvm for sharing rather nice recipe....nothing like enjoying own cooking!!😋😋
Cook my 1st Kaya following MamaYeow’s recipe n it turns out really delicious . Could not find dry coconut powder during lockdown in Ldn so substitutes it with coconut sugar instead . Really happy with result , absolutely creamy n yummy . TQ TQ , u made my day 🙏🙏🙏
Aunty Yeow thank you for sharing!! But a question..as i cannot find enough fresh pandan leaves in asian stores now due to the pandemic can I use canned pandan extract instead? (I found Thai pandan extract in can) If so how much to use for say the basic recipe? --- edited- I used 4 eating spoonfuls of the canned extract and it is good! Now this kaya is a favourite of my twins and myself! No more store bought ones!
I’ve never ever used Pandan extract for kaya. Of fresh produce not available, the frozen ones just as good and always handy to have in your freezer. Enjoy the experiment.
Can we assume that the heat should on low heat boil in case the boiling water does evaporate too fast/or have boiling water ready when stirring to replenish when the water falls too low.
First time I tried this, it went very well. But I found it too sweet, so second time, I tweaked the sugar - oops, not good at all. So I tried again, now I’ve got it just right, third time lucky! It’s delicious, thank you so much for sharing.
@@suk4412 1 cup of sugar to every 2 eggs. Australian eggs are about 70gm each. You'll need to adjust depending on how big the eggs you're using are and your own personal taste. It may take a few goes before you land on your own personal proportions. Good luck and thanks for the question. We appreciate you being with us :)
Hi Corina, I tried the recipe today as well. It was delicious and authentic, however, I too find it too sweet. How much sugar did you put for your second trial? Thank you for sharing your recipe Mrs. Yeow.
Thanks for the tutorial! I'm trying to learn how to make Kaya, been searching for tonnes of tutorials and this is by far one of the most detailed ones I've come across, I was wondering what would be the difference between using a steamer instead of putting it in the water to steam, and in the video, mama Yeow has mentioned that temperature has set to 4, how much would it be in degree? Last but not least, what truly amazes me is how the method helps preserving kaya for up to 5 months! Good job to Mama Yeow!
I finally bought some and the only thing I don't like is that the coconut flavor isn't as intense as eggless coconut jam. The coconut flavor is only so strong and doesn't last long. It gets replaced by a very strong eggy aftertaste.
Liquid coconut also can... That powder is another form of coconut milk and normally it is instant coconut powder. But, when you using the liquid coconut milk, you have to make sure it put the coconut milk before you putting the eggs to avoid it have fudge texture. The ratio is 1 part of the coconut milk, 1 part of eggs, and 2 part of sugar. Then mix it well. Then you can put another portion of coconut milk or cream form.
Tiffany Wong A few times mine turned out lumpy too. But don’t give up, eventually you’ll figure it out. I think mine turned lumpy because the heat was too high, and I was in a hurry. Lower the heat setting and take it slow, choose a day when you have lots of time. I think Kaya can’t be hurried. Oh the equipment also affected the results. If I use a metal bowl or metal pan, kaya turned lumpy. If I use a ceramic bowl like Mrs Yeow, all goes well. Good luck!
Hi Tiffany, the level of heat definitely has an effect on the result. As stoves are different, you will need to experiment until you get the desired result. @corina gul - thank you for your comments. Persistence and patience defintely pays off when it comes to making Kaya - especially at te beginning!
This recipe is legit delicious!! ❤ i tried making this recipe but my mine turns out good but my egg curdled ... How many days this recipe lasts? They said only a week because od the eggs. Is that true?
san k if you don't have fresh coconut milk , coconut creams will do , the recipes are the same only the ways of the ingredient content are not the same , produce by modern day
true this is traditional ways of making kaya in asia. if you are Asian you should know it. only thing is that she was not using fresh coconut milk, which i think not available in the west.
I'm on with the fresh ingredients, nothing beats the tasty kaya made with fresh old coconut. The sugar is too much in my opinion, that's why I never eat kaya toast in the coffee shops as I can only taste the sugar without any fragrance from real coconut.
We totally agree! If you can get your hands on them, nothing beats fresh ingredients. Our aim is to make recipes as accessible to all those who follow us around the world. So, where fresh ingredients are not readily available, our message is that it's OK to make do with the best you can get. Thank you for your comments.
This recepi too sweet aldy, 12 eggs was about 600gm=3cups If follow madam Yeow's recipi, but the Sugar is 6cups,means mesure r 1200gm,omg,over sweet lol🤮🤮😱😱.
"Old style" using coconut powder instead of coconut milk and using cream 🤔🤔🤔 Breaking the eggs directly into the sugar without checking the eggs first 🤔🤔🤔
When you live overseas, you will make do with whatever is the best substitute for the fresh products ... stop criticising if you are not faced with the same situation. The important thing here is that she is using old style method of cooking. With regards to eggs getting spoiled, I have not encountered that once while living in Australia the past 14 years ... so there you go! Go make your own video!
@@allesuye2551 My thoughts exactly. If you can't say anything nice, don't say anything at all! Learn to appreciate and be thankful she is sharing her recipe for free.
@@allesuye2551 Exactly, also she's doing a great job, these people are nit picking, they're so boring, nothing better to do or a hint of jealousy perhaps?
Some OLD grandmas like their kaya smooth while some like theirs rough textured. To make rough kaya, cook over direct heat which cause the kaya to curdle. Hope that helps you to make your rough textured kaya which you so miss.
Rough means it has cuddled from too high heat or not sufficient stirring or possibly too much eggs to ratio of sugar which can result in the kaya looking more like cuddled custard instead of a smooth sugary jam.
Хобби
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Mama Yeow thanks a million!! I LOVED IT TRUELY!!
I am impressed with the elegance of Mama Yeo and her home. Thank you for your tutorial.
Thank you! 😊
If this is that masterchef phoh's mom,you are actually facing the mastermind behind that master chef so yeahh,no need to be impressed,shoul've seen it coming tho.
Thank you so much mama Yeow! I never expect myself to make such a delicious kaya by following your tutorial. Hope you would teach more on other delicacies.
Hi everyone, thank you for all your support. We appreciate all comments, including those questioning the use of packet products. One of our objectives is to make sure that traditional dishes are accessible to all. If it means using products off the shelf instead of fresh so be it. This way no matter where you are nothing will stop you from having a go!
Incidentally, this video was a bit of proof of concept that we didn't expect it to be so well received. Going forward, because of your responses, we'll be looking to post more videos on how to make dishes for which recipes have been passed down the generations like Curry Chicken, Kuih Lapis etc. Hope you'll continue to join us!
Hello Mrs. Yeoh. If I am using fresh coconut cream (santan), how much should I use for 3 cups of eggs?
i will try this. thx for showing. easiest tutorial
Thanks for your teaching how to do the kaya.l'm very happy to have your ideas to the ways of doing this jam kaya.Thank you very much Mrs Yeow.
Mrs. Yeow, Thank you very much. I've only ever seen my mom make kaya when I was very little.
Watching you, learning the process & tips, and learning the proportions have been very helpful.
As per your advice at some point, I had to tweak the recipe to fit my taste. So, for me the ratios are:
1 ricebowl of eggs (about 3 large eggs)
1 and 2/3 ricebowl of sugar (2 ricebowls is too sweet for me - personal taste, so personal tweak)
2 heaped tbsp of coconut cream powder (sometimes added more for ke-wangian/ fragrance)
1/2 cup of coconut milk/cream (depending on what I have)
The consistency is perfect, taste is delicious, and it brings me back to all those times we had kaya on toast at Nan Yang Coffee Shop, and all those times with the extended family. It is priceless. Thank you.
The tip for the "gentle roll of the water" is pure gold. Thank you!
God bless you mama Yeow.
Love this vid, thanks!
Thank you for taking the time to make this wonderful recipe for all to share!
My pleasure 😊
thanks a million for sharing madame.. love the detailing process.. ❤️
I have not tried this but I love the way it is made. It makes complete sense to me compared to the rest I hv seen on RUclips. Cooking takes time n this seems correct to me. N when I make it, I will show the picture. Thanks for sharing.
Thanks for sharing a different type of Kaya as mostly our recipe is 1:1:1 in the olden days. We had coconuts from our backyard, so whenever the workers came to pluck the coconuts, my late mom would make the Kaya and then we would walk to a Hainanese Bakery to buy a loaf of bread that just came out from the huge oven. That time we have to double boil the Kaya 4 hrs so that it would caramelized in colour but later my late mom learnt from her friend to burn some sugar and now I am doing that. Thanks for sharing the tips of adding extra Coconut powder as the coconut milk/ cream is not as rich as the normal coconut milk selling in the market.
Hello everyone, thank you for watching and for your comments which are duly noted. Only reason I’m sharing my homespun knowledge is due to repeated requests from friends and family for recipes of foods I’ve had the privilege to share with them over the years. I do not profess to be to be a professional cook and all recipes are mainly handed from generation to generation in the family and so it’s not surprising that there is bound to be some nuances to other similar dishes due to the varied traditions and areas/regions we hail from. What I deem to be traditional is more the mode or style of cooking more so than the ingredients used as understandably the latter is highly dependent on the availability which often leaves little choice but to use substitutes such as the prepacked coconut cream and powder. Also for the record traditionally the kaya comes in two different varieties ... the pandan and the brown caramel; it’s just my family and friends prefer the former.
It’s the same with popiah. Everyone uses cabbage instead of yam bean “bangkuang” (jicama) because the latter is very seasonal here in Australia and when available is also very expensive. My only intention is to share and make it as simple as possible so it can be duplicable for those busy people who out there wants to give it a go.
Mama Yeow, thanks for sharing this old style of making kaya which turned out so smooth. All the other methods online are short-cut methods and many turn out lumpy. Please don’t bother with all the critics, they can’t even make their own videos. God bless!
Thank u, so i just used kara coconut cream only.without the powder.😂
Looks delicious Madam Yeow. Love the house and your kitchen. The tutorial was good and simple to follow. Thank you for sharing your recipe. Be safe and keep healthy.
I will try this. Thanks for sharing.
You’re welcome 😊
Wow...ymmy
I’ve been longing to eat kaya toast. Thanks for this video. I love your diction. I love Singapore. One of the best countries I have traveled so far. Much love from me, Singapura. 💛💛💛
Our pleasure!
nice vLogs and nice house btw.
Haha, same like me when I was young! After my mum finish cooking the kaya, we kids will dip our fingers into the pot to lick the kaya. Memories!
I wish i could be like u but i can't because my mum's kaya sucks .....so me n my sis never suck it from the pot.
LUV OMA❤️
Good to see Mrs Yeow keeping busy and sharing legacies with the younger generation. Good for her and good for the millennials. However, can I enquire if by any chance Mrs Yeow can share with us how we can make the full-on traditional double-boil kaya using fresh coconut milk and all? Would be most appreciated if she could share that with us.
i used to make this for home consumption. many young people had left out on this traditional ways of food making. it is popular Among Asian. good tutorial madam.
Greetings from London. Thank you Madam Yeow for sharing your traditional recipe. I don’t like the look of shop bought Kaya here in UK. I look forward to making it, your instructions are very concise and clear. God bless you and keep safe.
I have finally made it. It was excellent. I knew u had it right when I watched u at least 3x. Thank you for this delicious recipe. I don’t know hw to paste the picture of what I made. But it is darn good.
Nice work! We have a Facebok page (Fooding with The Yeows). We've never had anyone post apart from us. Why don't you give it try and share your experience with us.
Fooding with The Yeows done! I m so looking forward to trying the youtiao. I saw in yr FB page. Will search your videos in RUclips. Living in Frankfurt makes me miss all this food.
it look nice
Made half portion with fire stove and it turned out great! Just a little too sweet for me and my family preference but its still smells great!
Yumi Lee I think this recipe has too much sugar but sugar is a natural preservatives. I would use less
Steaming time is it still 2.5 to 3hrs? Or half of it?
Your kaya looks so smooth and creamy. That's how kaya should be. Not stiff like the one in can or bottle bought from supermarket
thank you
Thanks for sharing your kaya recipe. Btw can I use fresh coconut milk instead. How much coconut milk.
Nice....makes me think twice before cooking it....cooking time all in...at least 3 hours!!, i rather grab one at store!!😬😅 Tqvm for sharing rather nice recipe....nothing like enjoying own cooking!!😋😋
Hello Mrs. Yeoh. If I am using fresh coconut cream (santan), how much should I use for 3 cups of eggs?
Cook my 1st Kaya following MamaYeow’s recipe n it turns out really delicious . Could not find dry coconut powder during lockdown in Ldn so substitutes it with coconut sugar instead . Really happy with result , absolutely creamy n yummy . TQ TQ , u made my day 🙏🙏🙏
Great job! This happens so often - the ability to adapt makes for a truly great cook!
Aunty Yeow thank you for sharing!! But a question..as i cannot find enough fresh pandan leaves in asian stores now due to the pandemic can I use canned pandan extract instead? (I found Thai pandan extract in can) If so how much to use for say the basic recipe? --- edited- I used 4 eating spoonfuls of the canned extract and it is good! Now this kaya is a favourite of my twins and myself! No more store bought ones!
I’ve never ever used Pandan extract for kaya. Of fresh produce not available, the frozen ones just as good and always handy to have in your freezer. Enjoy the experiment.
Can we assume that the heat should on low heat boil in case the boiling water does evaporate too fast/or have boiling water ready when stirring to replenish when the water falls too low.
Can I use pandan extract? I don’t have pandan leaves
Thanks Ama for your recipes, i already make it. Delicious and my Childs love it. I make half from your recipes. 🥰🥰🥰🥰🥰
👍👍👍👍
First time I tried this, it went very well. But I found it too sweet, so second time, I tweaked the sugar - oops, not good at all. So I tried again, now I’ve got it just right, third time lucky! It’s delicious, thank you so much for sharing.
So glad you made it work for you Corina! We have a video coming soon on making Popiah / Fresh Sping Rolls - easiest recipe ever! Hope you can join us.
8
corina gul Im planning to try making this. May I know what’s your new ‘just right’ sugar measurements please? Thank you
@@suk4412 1 cup of sugar to every 2 eggs. Australian eggs are about 70gm each. You'll need to adjust depending on how big the eggs you're using are and your own personal taste. It may take a few goes before you land on your own personal proportions. Good luck and thanks for the question. We appreciate you being with us :)
Hi Corina, I tried the recipe today as well. It was delicious and authentic, however, I too find it too sweet. How much sugar did you put for your second trial? Thank you for sharing your recipe Mrs. Yeow.
Thanks for the tutorial! I'm trying to learn how to make Kaya, been searching for tonnes of tutorials and this is by far one of the most detailed ones I've come across, I was wondering what would be the difference between using a steamer instead of putting it in the water to steam, and in the video, mama Yeow has mentioned that temperature has set to 4, how much would it be in degree? Last but not least, what truly amazes me is how the method helps preserving kaya for up to 5 months! Good job to Mama Yeow!
thanks so much from Taiwan
How long can it last if it is not refrigerated?
I can't get the kara cream powder how to make it.thank u.
Hi there..if we want to use original coconut milk..what is the quantity..tq for your sharing
Do you know how many grams per sachet of coconut cream powder?
I finally bought some and the only thing I don't like is that the coconut flavor isn't as intense as eggless coconut jam. The coconut flavor is only so strong and doesn't last long. It gets replaced by a very strong eggy aftertaste.
I so miss Singaporean food. And what a lovely home and mama.
What’s the substitute for Kara coconut cream powder? We only have the liquid form. Thanks
Liquid coconut also can... That powder is another form of coconut milk and normally it is instant coconut powder. But, when you using the liquid coconut milk, you have to make sure it put the coconut milk before you putting the eggs to avoid it have fudge texture. The ratio is 1 part of the coconut milk, 1 part of eggs, and 2 part of sugar. Then mix it well. Then you can put another portion of coconut milk or cream form.
12 eggs , I2 cup of sugar and 6 cups of coconut milks this is the most sweet one but broken down the ratios of the content and steam for 8 hours
0 gh
Hi, Mama Yeow, Can I not put the pandan leaves ?
It’s very good but too sweet for me so can I cut the amount of sugar. Thank you
How much sugar did you use?
How long can be last madam ?
How Manny days the selflife of Kaya
I tried 1:2:4 ratio but very sweet
Recepi???
I tried twice but not succeeded. somehow mine turned out chuncky looked like scramble egg in some water 😞. can someone tell me what did I do wrong?
Tiffany Wong A few times mine turned out lumpy too. But don’t give up, eventually you’ll figure it out. I think mine turned lumpy because the heat was too high, and I was in a hurry. Lower the heat setting and take it slow, choose a day when you have lots of time. I think Kaya can’t be hurried. Oh the equipment also affected the results. If I use a metal bowl or metal pan, kaya turned lumpy. If I use a ceramic bowl like Mrs Yeow, all goes well. Good luck!
Hi Tiffany, the level of heat definitely has an effect on the result. As stoves are different, you will need to experiment until you get the desired result. @corina gul - thank you for your comments. Persistence and patience defintely pays off when it comes to making Kaya - especially at te beginning!
This recipe is legit delicious!! ❤ i tried making this recipe but my mine turns out good but my egg curdled ...
How many days this recipe lasts? They said only a week because od the eggs. Is that true?
But mine**
she already said, it can be stored to four to five months.
First you have to stir in frying pan then pour into tiffin carrier , use slow fire keep stirring , steam for 8 hours
tis is not old style of making kaya. coconut powder n cream.....old style don't use tis.....mis info on titled.
shld be kaya in western country
san k if you don't have fresh coconut milk , coconut creams will do , the recipes are the same only the ways of the ingredient content are not the same , produce by modern day
true this is traditional ways of making kaya in asia. if you are Asian you should know it. only thing is that she was not using fresh coconut milk, which i think not available in the west.
Eagle Eye yes true , I make Kueh loyang also using powder of coconut milk not available to get fresh
3cups of regs
6cups of sugar
1&1/2cups of coconut cream
2 sachets of coconut cream power
Why no salt at all?
U may add if u want to. I usually add a pinch of salt n it tasted very much better
Old style with coconut powder...? 😕
Charith Hewawasam why not , I make Kuah loyang with this powder coconut cream cos I don't have fresh coconut milk
Use tha Han because air 😷❤️💜💕
Cooking is like Signs 💜😷💜
Old style do not used kara :d
does this kaya takes almost 1 hour to do ??
If you are listening on her explanation it takes 2 hours to do, then must keep stirring every 15 minutes.
Two and half hours.
I'm on with the fresh ingredients, nothing beats the tasty kaya made with fresh old coconut. The sugar is too much in my opinion, that's why I never eat kaya toast in the coffee shops as I can only taste the sugar without any fragrance from real coconut.
We totally agree! If you can get your hands on them, nothing beats fresh ingredients. Our aim is to make recipes as accessible to all those who follow us around the world. So, where fresh ingredients are not readily available, our message is that it's OK to make do with the best you can get. Thank you for your comments.
Stir every 15 or 50 minutes? Couldnt hear clearly..and why so many complaints..its her recepie..
I heard every 15 mins. Hope this helps 😊
@@huimin1068 tq
The said kaya use duck egg is better
This recepi too sweet aldy, 12 eggs was about 600gm=3cups If follow madam Yeow's recipi, but the Sugar is 6cups,means mesure r 1200gm,omg,over sweet lol🤮🤮😱😱.
"Old style" using coconut powder instead of coconut milk and using cream 🤔🤔🤔
Breaking the eggs directly into the sugar without checking the eggs first 🤔🤔🤔
Yes. Using coconut powder and packet cream will not be the same as using fresh coconut milk
When you live overseas, you will make do with whatever is the best substitute for the fresh products ... stop criticising if you are not faced with the same situation. The important thing here is that she is using old style method of cooking. With regards to eggs getting spoiled, I have not encountered that once while living in Australia the past 14 years ... so there you go! Go make your own video!
@@allesuye2551 My thoughts exactly. If you can't say anything nice, don't say anything at all! Learn to appreciate and be thankful she is sharing her recipe for free.
@@janiemacdermott6068 Indeed!!!
That is to much sugar 😢 so for diabetic be careful
Old style does not use KARA powder. And you need to make caramel to make it brown and fragrant. Definitely not old style. So misleading.
In case you're too young to know, there's actually 2 types of old style kaya. Pandan flavoured and Gula Melaka flavoured...
Thanks for clarifying Fangbone Kip. Also like to add it’s old style cooking method and not ingredients which is highly dependent on availability.
It’s old style method of cooking la ... when you live overseas you make do with whatever is the best substitute
I fell asleep ....zzzzz
hmmm............ no
claiming others recipe as
theirs
zani property what do you mean by?
Thanks for watching and will certainly appreciate if you can point me to where I can find a similar recipe zani property.
@ Zani property,. Everyone tweak a recipe to how they make/like it. There's a saying ' if u have nothing good to say, don't say it at all'!!!
Damn...that much sugar!!! Good luck fighting diabetes when old.
dont take it if you are scared to die. no body takes this food for fun, we use it for bread spread in small amount.
Take in moderation la
Is too long the cooking...
Is actually can just do it in 1hrs +.
Too long your recipe process..
The colour also doesnt look so good..
I m sorry
She is not task oriented ,or focused.
Totally agreed with you.
She is not well organised at all
Not everyone can multi task especially at her age, so please don’t criticise when you are more capable. Just pick up the method and run with it.
@@allesuye2551 Exactly, also she's doing a great job, these people are nit picking, they're so boring, nothing better to do or a hint of jealousy perhaps?
Traditionally, kaya shouldn't be smooth, slightly rough.
Some OLD grandmas like their kaya smooth while some like theirs rough textured. To make rough kaya, cook over direct heat which cause the kaya to curdle. Hope that helps you to make your rough textured kaya which you so miss.
@@fangbonekip4902 oh Ya, I see some hainanese coffeeshop uncle did that, thanks for your response😀
Rough means it has cuddled from too high heat or not sufficient stirring or possibly too much eggs to ratio of sugar which can result in the kaya looking more like cuddled custard instead of a smooth sugary jam.
Rough kaya is easy to make la so no need to watch this video.