Ten-second takeaway

Malaysian expat Jimmy Yeoh brings popular South East Asian breakfast staple Kaya jam to a toast near you.

Foreign hand

Hailing from Penang in Malaysia, Jimmy Yeoh found himself in the city three and a half years ago, when he landed here from Shanghai to run a start up of his own. Currently, the CEO of a company that sells audio-visual devices {in the luxury segment}, when Jimmy is not marketing his products, he is busy whipping up small batches of fresh Kaya in his kitchen at home in Indiranagar. Made from a recipe handed down to him by his mommy, Jimmy extracts fresh coconut milk after which he cooks it with eggs and caramelised sugar slowly over the hob till the Kaya jam achieves a sticky, gooey caramelised tone and consistency.

Taste test

A fruit curd made out of coconut milk, eggs and caramelised sugar, Malaysian kaya or coconut jam is perfect to be slathered onto everything from waffles to toast and even on roti and paratha, according to Jimmy. We tried it with hot buttered toast and the result was a salty, sweet kick {the coconut taste is mild and not too strong}. You can pile on this fruit curd or just add a teensy bit of it to add cheer to your regular slices of toast. We are also going to follow Jimmy’s advice and try it next time paired with a flavoured butter {he suggests Amul Garlic Butter} and report back to you. The best way to enjoy Kaya is to keep it refrigerated.

Spreading the love

Jimmy currently supplies Kaya to Koshy’s {have you noticed their poster on including Kaya toast to the menu?}, Red Fork, Hole In The Wall Cafe, Hole Lotta Love, Lot Like Crepes and even at Fatima Bakery. You can order bottles of Kaya from Jimmy directly too. And this Christmas, he is taking orders for Kaya, bottled up in fancy jars, which you can give away as gifts.

Contact: Call Jimmy on +91 9686769944 to order

Price: INR 150 for a 250 gram bottle

Find Jimmy’s Kaya on Facebook here.

Featured image via: Jimmy’s Kaya