In this no-cook wholesome raw “kaya”, you get all the rich, fragrant flavours of kaya without the refined sugar and coconut milk. You could also throw in a banana into the blender while whipping up this spread (the bananas will give it some “body” and make it easier to spread), but you’d have to consume it within the day. Take note that coconut oil solidifies naturally when chilled, so allow this kaya to thaw for a bit and give it a good stir if you’re storing it in the fridge, before smearing it on toast.
Makes about ¾ cup
1 tbsp fresh pandan extract*
10 tbsp cold-pressed coconut oil, slightly chilled so it's solid but scoopable (try Cocorosco from Cold Storage)
1 small pinch of salt
4 tsp gula melaka syrup (try Singlong brand)
Place all the ingredients in a small blender & blend till smooth. Spread on buttered toast, waffles or pancakes. This “kaya” will keep for a week in the fridge.
*To make pandan extract, feed 8 to 10 young pandan leaves (choose the lighter green leaves) through a slow juicer. If you can only find dark green leaves, which are older and contain less juice, you’ll need about 20 leaves instead. You can also use a blender (chop the leaves into small pieces and add a bit of water), and extract the juice from the leaves via a muslin cloth. Pour juice into a glass and use the concentrated dregs at the bottom.