This is the kaya you grew up with – rich, golden, and caramel-sweet. Made with creamy coconut, free-range eggs and real pandan, our Hainanese-style kaya is cooked low and slow to get that velvety custard texture and deep caramel flavour. It’s the nostalgic breakfast spread from kopitiams across Singapore, now made for the modern table. Smear it thick on toast with a slab of cold butter, serve with soft-boiled eggs and kopi, or swirl it into bakes. It’s comfort in a jar – sweet, buttery, and proudly traditional.