July 13 , 2016
Kaya Updates!
Our homemade kaya more famous than us…
Source: Cheng’s Facebook
After our kaya was featured on Food Empire II, it has been making waves recently at our store. I think one of the reasons why people are coming back for more is because our kaya is made from freshly squeezed pandan juice and fresh eggs. Preservatives are strictly not a part of the kaya recipe an ingredient which unfortunately most commercial places in Singapore use.
Our recipes put the home in homemade. And our customers respond well to that with lots of loyalty!
What is Kaya?
Kaya is an Asian jam made up of coconut and pandan juice and eggs as the main ingredients. It is wildly popular in Singapore. To make kaya that is authentic however, requires standing by the hot stove for hours to cook the kaya until it is ready.
Not the easiest way to make jam, but the results are extremely rewarding.
Kaya, for most of us in this generation, is commonly associated with childhood memories. And for me, especially in a family business, some of the fondest memories are in the kitchen watching my grandfather or mother sitting in front of the charcoal fire, stirring the kaya religiously for hours. The kaya, which was made from the home kitchen was always silky and smooth in texture, and had the richest and freshest taste.
Now that I’ve taken over the business, I have also taken over making kaya from scratch. And although the hours that go into making kaya are laborious, I often derive that same sense of satisfaction my grandmother had as I watch the egg mixture slowly transformed into a silky and thicker consistency, and then into the greenish hue as the pandan is added.
Our kaya’s texture is so light, it is almost like a mousse. It also exudes a hint of a floral/fruity fragrance, which adds a nice brightness.
The end product a delicious and beautifully packaged kaya jar.
Kaya Toast
Source: Atetoomuch
Kaya also goes extremely well with toast. Most customers who are looking to try our kaya usually get kaya toast first as a sample. And I’m happy to add that we never fail to win them over when they buy the jar($15)
Kaya Updates
Source: Cheng’s Facebook
The newest member of the kaya family would be the kaya made with stevia. This is to cater specially for our customers who can’t take sugar.
We take the utmost pride and care in both our food and service here at Cheng’s 27, so I hope to get even more support from the community in the foreseeable future!
My next post will be on why I love Tiong Bahru as the location for our store, so stay tuned!
Source: Cheng’s Facebook
After our kaya was featured on Food Empire II, it has been making waves recently at our store. I think one of the reasons why people are coming back for more is because our kaya is made from freshly squeezed pandan juice and fresh eggs. Preservatives are strictly not a part of the kaya recipe an ingredient which unfortunately most commercial places in Singapore use.
Our recipes put the home in homemade. And our customers respond well to that with lots of loyalty!
What is Kaya?
Kaya is an Asian jam made up of coconut and pandan juice and eggs as the main ingredients. It is wildly popular in Singapore. To make kaya that is authentic however, requires standing by the hot stove for hours to cook the kaya until it is ready.
Not the easiest way to make jam, but the results are extremely rewarding.
Kaya, for most of us in this generation, is commonly associated with childhood memories. And for me, especially in a family business, some of the fondest memories are in the kitchen watching my grandfather or mother sitting in front of the charcoal fire, stirring the kaya religiously for hours. The kaya, which was made from the home kitchen was always silky and smooth in texture, and had the richest and freshest taste.
Now that I’ve taken over the business, I have also taken over making kaya from scratch. And although the hours that go into making kaya are laborious, I often derive that same sense of satisfaction my grandmother had as I watch the egg mixture slowly transformed into a silky and thicker consistency, and then into the greenish hue as the pandan is added.
Our kaya’s texture is so light, it is almost like a mousse. It also exudes a hint of a floral/fruity fragrance, which adds a nice brightness.
The end product a delicious and beautifully packaged kaya jar.
Kaya Toast
Source: Atetoomuch
Kaya also goes extremely well with toast. Most customers who are looking to try our kaya usually get kaya toast first as a sample. And I’m happy to add that we never fail to win them over when they buy the jar($15)
Kaya Updates
Source: Cheng’s Facebook
The newest member of the kaya family would be the kaya made with stevia. This is to cater specially for our customers who can’t take sugar.
We take the utmost pride and care in both our food and service here at Cheng’s 27, so I hope to get even more support from the community in the foreseeable future!
My next post will be on why I love Tiong Bahru as the location for our store, so stay tuned!