I am a kaya snob. We have been spoiled by our grandmothers, aunties and mothers that we only enjoy homemade kaya. Every family has their own version of homemade kaya, some thick, some runny, some yellow, some brown caramel-ish, some pandan green-ish.
It is strange that kaya is only popular on this side of island. My husband from Java has never tried it before until he moved here. I asked him what they have with their toast. He looked at me with a blank face. He doesn’t get it.
Our method of making kaya results in runny, yellow-to-brown hue spread, minus the grain. I remembered my kaya making sessions to be painful ones. I was on my feet for hours only to see the whole batch gone to the bin. It was better that way than to get the frown from people who were coming over for breakfast. When I finally got it right, it was very rewarding to see every drop gone in the matter of hours. The downside is that I am becoming more of a snob. Our kaya needs to be smoothly grainless and almost transparent, a little on the yellow-ish brown color. Without refrigeration, the spread needs to be consumed within days.