\n@lennardy <\/p>\n
My first \ud83c\uddf8\ud83c\uddec Singaporean recipe after making videos for almost 1.5 years \ud83d\ude05, but it’s a good one and one of my favs: Kaya toast. To be honest, my go-to order is to eat it with peanut butter instead of salted butter, but do whatever tastes best for you. This should keep in the fridge for about 6-7 days because there are no preservatives. And this is the Nyonya version which is green, there is a brown version using palm sugar and without the pandans being juiced. You can also use all egg yolks if you want your pandans thicker and more jam like. Kaya: 7-8 pandans leaves 1\/4 cup water 5 eggs 200g sugar 300g coconut cream #kaya #kayatoast #singapore #singaporeanfood #breakfastrecipes #singaporerecipe <\/p>\n
\u266c We Are Singapore – Saxophone Quintet Instrumental – JW_SAXOS<\/p>\n
\n@lennardy<\/a> <\/p>\n My first \ud83c\uddf8\ud83c\uddec Singaporean recipe after making videos for almost 1.5 years \ud83d\ude05, but it’s a good one and one of my favs: Kaya toast. To be honest, my go-to order is to eat it with peanut butter instead of salted butter, but do whatever tastes best for you. This should keep in the fridge for about 6-7 days because there are no preservatives. And this is the Nyonya version which is green, there is a brown version using palm sugar and without the pandans being juiced. You can also use all egg yolks if you want your pandans thicker and more jam like. Kaya: 7-8 pandans leaves 1\/4 cup water 5 eggs 200g sugar 300g coconut cream #kaya<\/a> #kayatoast<\/a> #singapore<\/a> #singaporeanfood<\/a> #breakfastrecipes<\/a> #singaporerecipe<\/a> <\/p>\n