Madam Chang’s Ube Kaya (Vegan)

£ 7.50

Madam Chang’s kaya uses eggs, which precludes it from being included in a vegan diet. So I set my mind to finding an alternative way to create the same silky smooth texture and delicious taste, but without relying on artificial thickeners or other options which result in graininess or a slimy mouthfeel. I turned to aquafaba, the water from cooked chickpeas which is already commonly used as an egg substitute in vegan desserts, and combined it with ube (purple yam) puree for a lusciously smooth, gorgeously coloured end result. I’m delighted with the results and I’m sure you will be too!

Not just for vegans though – try this if you’re looking for a lighter, less sweet version of kaya, or just to try something different!

The word “kaya” translates to “rich” in Malay, and that is absolutely the right word to describe this silky-smooth, luxurious coconut curd.

Made to order for maximum freshness, right here in London, to a traditional recipe involving hours of stirring over low heat, handed down by my beloved grandmother.

We use only the best ingredients – Clarence Court Burford Brown eggs, hand-extracted pandan juice, and golden caster sugar for the perfect balance of fresh, buttery, indulgent flavour.

No artificial colours or flavours. Please note that because we use natural ube, natural variations in the product’s colour may occur

Jar size: 190g

Out of stock

Kit Contents

Ingredients:
Clarence Court Burford Brown eggs
Golden Caster Sugar
Hand-Squeezed Pandan Juice

Preparation Directions

Enjoy with almost anything!

The classic pairing is with toasted bread, but steamed, soft bread is also an excellent partner, as are crunchy biscuits. You are limited only by your imagination!

Allergen Information

  • Eggs

Shelf Life and Refrigeration

Please refrigerate immediately on receipt of delivery

Can be refrigerated for up to two weeks

Once open, consume within 3 days

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