I'm not a fan of kaya—quite the opposite in fact—but this smooth, creamy, insanely fragrant kaya is simply to-die-for. Here, Chef Pang uses fresh pandan leaves to make the juice, before boiling it with coconut milk, egg yolk and the like; mixing it until it cools into a custard. The result: a French rendition of the local kaya—subtle hints of coconut and intensely fragrant pandan aromas that does wonders to enhance its creamy texture and taste. Pair it with freshly baked crisp baguette, a slab of butter and a light sprinkle of fleur de sel for the ultimate experience. Now, if only this were sold at Antoinette! Don't you agree? 😋