I am impressed with the elegance of Mama Yeo and her home. Thank you for your tutorial.

Mama Yeow thanks a million!! I LOVED IT TRUELY!!

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.

i will try this. thx for showing. easiest tutorial

God bless you mama Yeow.

Thank you for taking the time to make this wonderful recipe for all to share!

thanks a million for sharing madame.. love the detailing process.. ❤️

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.

Love this vid, thanks!

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!

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.

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 KZfaq. Cooking takes time n this seems correct to me. N when I make it, I will show the picture. Thanks for sharing.

I will try this. 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.

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. 💛💛💛

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!

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.

Wow...ymmy

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.

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.

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!

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.

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.

nice vLogs and nice house btw.

it look nice

LUV OMA❤️

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 🙏🙏🙏

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

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!

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.

thank you

Thanks Ama for your recipes, i already make it. Delicious and my Childs love it. I make half from your recipes. 🥰🥰🥰🥰🥰

Can I use pandan extract? I don’t have pandan leaves

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!!😋😋

How long can it last if it is not refrigerated?

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 can't get the kara cream powder how to make it.thank u.

Thanks for sharing your kaya recipe. Btw can I use fresh coconut milk instead. How much coconut milk.

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.

3cups of regs 6cups of sugar 1&1/2cups of coconut cream 2 sachets of coconut cream power

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!

Hello Mrs. Yeoh. If I am using fresh coconut cream (santan), how much should I use for 3 cups of eggs?

Do you know how many grams per sachet of coconut cream powder?

What’s the substitute for Kara coconut cream powder? We only have the liquid form. Thanks

Hi there..if we want to use original coconut milk..what is the quantity..tq for your sharing

Hi, Mama Yeow, Can I not put the pandan leaves ?

I so miss Singaporean food. And what a lovely home and mama.

I tried 1:2:4 ratio but very sweet

Recepi???

How long can be last madam ?

It’s very good but too sweet for me so can I cut the amount of sugar. Thank you

How Manny days the selflife of Kaya

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?

Why no salt at all?

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?

Cooking is like Signs 💜😷💜

Use tha Han because air 😷❤️💜💕

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.

Old style with coconut powder...? 😕

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

does this kaya takes almost 1 hour to do ??

The said kaya use duck egg is better

Old style do not used kara :d

Stir every 15 or 50 minutes? Couldnt hear clearly..and why so many complaints..its her recepie..

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🤮🤮😱😱.

That is to much sugar 😢 so for diabetic be careful

"Old style" using coconut powder instead of coconut milk and using cream 🤔🤔🤔 Breaking the eggs directly into the sugar without checking the eggs first 🤔🤔🤔

I fell asleep ....zzzzz

claiming others recipe as theirs

hmmm............ no

Damn...that much sugar!!! Good luck fighting diabetes when old.

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.

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.

Traditionally, kaya shouldn't be smooth, slightly rough.