Kaya is a sort of sweet coconut curd that many folks all over southern Asia enjoy on top of toast for breakfast. This one is made by Auria Abraham, a native of Malaysia and the recipe follows the traditions there, including adding some leaves from the tropical pandan plant. Pandan has a sweet floral aroma, with notes like jasmine or basmati rice. After slow cooking the pandan leaves with coconut milk, egg yolks, and sugar, its flavor is surprisingly complex for something with such simple ingredients.
Set it out with pretzels or apple slices for dipping, pair with fresh goat cheese, whirl into yogurt, put it on top of ice cream or grab a spoon, hide in the closet and eat the whole darn thing straight!