Is there more to kaya than meets the eye? In this episode, food historian and author Khir Johari explores serikaya, egg-based coconut confections with Malay roots, and shows how they appear in kueh puteri selat, serikaya tulang, and agar-agar serikaya.
"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.
Watch here ➡️ https://youtu.be/XEIfp6IUpEQ
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Kaya: More Than a Spread on Toast? | From Book to Cook #15
Commonly eaten on toast in Singapore, kaya is familiar to many as a sweet, fragrant coconut jam. But according to food historian and author Khir Johari, kaya is part of serikaya, a broader category of egg-based coconut milk confections with Malay roots. This…
6August 26, 2026 1.1K 2
