In Search of Kaya (咖吔)

My wife said to me today that we might try to find Gaya from the second Park-n-shop at City One.

We began to search this kind of spread the day before yesterday, but failed. Today was different. After a minute searching with eyes, my wife found it in small cans.

We found that it was a product of Malaysia with a net-weight of 170 grams.

Let us look at the ingredients first:
Sugar (白沙糖), water (水), coconut extract (椰漿), egg (雞蛋), wheat flour (麵粉), modified starch E1442 (改性麵粉), flavours and flavourings (調味料及調味劑), Colours E102, E110, E129 (食用色素).

I find two descriptions here, one about the history and tradition and the other advertisement:

Simple legacy
In the past, our Ancient forefathers enjoyed simple fulfilling fares. One of them the famous Kaya, the egg coconut spread, the breakfast delight of our forefathers. This humble Kaya tradition has been carried down from generations. Today, the Kaya coconut spread is still a favourite among families.

Serving Suggestions
Yeo’s Kaya coconut spread can be served with breakfast or as a day or night time snack. It is just as delicious hot or cold and makes a delicious spread. A scrumptious way to top just about anything from your spread to pancakes, muffins, waffles and more.

My observation:
The taste of Kaya is something like sweet paste of pudding with a combination of coconut and flour. More or less it looks like our lemon curd in bottles and its colour is orange. The one served at CHIN MEE CHIN Coffee and Cake Shop appeared to be yellow in colour. I believe the magic (difference) came from the colours added.

Ugh! We are eating colours.