Kaya is a Malaysian spread usually eaten with toast or as a filling for pastries just as you would use jam or peanut butter or Nutella. It is made with coconut cream/milk, egg yolks & brown palm sugar. It is also usually fragranced with pandan (screwpine) leaves which sometimes gives it green colouring if blended into the coconut cream/milk first.
These are pictures from my first time making it. The process is always said to be long and difficult as it requires constant stirring on low heat & has to be taken off the heat & poured to get the right thicken consistency before it splits or burns. I have to say, I was rather proud of my first attempt! 😉