Kaya spread original from Singapore

Monkey Jam Kaya brings together coconut milk, egg and pandan in a creamy spread made in Singapore. It is sweet, but not like jam. The classic serve is warm toast with cold salted butter.

What is Kaya?

Kaya is a coconut-pandan spread from Singapore and Malaysia. The usual base is coconut milk, egg and pandan.

Pandan is a leaf with a warm, vanilla-like aroma. That is the note that makes Kaya different from jam.

How original tastes

Coconut milk makes it creamy, pandan adds the vanilla-like note, sugar the sweetness.

How to eat Kaya

Toast the bread, spread Kaya, add cold salted butter. That is the Singapore classic.

Also good on:

• toast, brioche or croissant

• pancakes, crepes, waffles

• yoghurt or porridge

• baking and desserts

• straight from the spoon

Why original?

• Made in Singapore

• Coconut milk, pandan and egg

• Creamy texture

• On toast with salted butter

• The sweet jar

Ingredients

Sugar, EGG, coconut milk, maltitol (E965), sorbitol (E420), inulin, modified tapioca starch (E1442), pandan juice, calcium carbonate, pandan flavour.

Note: May have a laxative effect if consumed in excess.

Nutrition

Serving 16 g (about 1 tbsp), about 16 servings per jar.

Energy: 1399 kJ / 333 kcal per 100 g; 223 kJ / 53 kcal per serving.

Fat 6.8 g (saturates 5.4 g); trans fat 0.0 g; cholesterol 68 mg per 100 g.

Carbohydrate 64.3 g of which sugars 35.2 g; fibre 4.7 g (inulin 4.4 g); sodium 55 mg; calcium 114 mg per 100 g.

Product info

Net quantity: 275 g. Origin and made in: Singapore.

Delivery: 1–3 days.

Store cool and dry unopened. Refrigerate after opening and use within one month. Best before: see lid.

The no-added-sugar jar is also in the shop.