I recently spent a weekend with friends in Singapore, where our activities didn't go much beyond talking, eating, shopping and sleeping. We ate much more than the standard three meals a day and most of it was at inexpensive places that specialised in one or two dishes.
One day, we had lunch of nasi padang, an excellent Spanish dinner at Binomio, then another nighttime meal of charcuterie and warm Mont d'Or cheese with ratte potatoes at the Rillette bar. For a mid-afternoon snack, we had kaya toast at the Good Morning Nanyang Cafe. While I love kaya, and am an avid jam maker, I've never made it. Often described as coconut jam, kaya is a rich concoction of coconut milk slowly cooked with egg, pandan leaf and sugar. While it's sometimes used as a filling for tarts or sandwiched between the layers of a sponge cake, you'll find it most often as a spread for buttered toast. Kaya toast is delicious as a snack with strong black coffee with condensed milk, and makes an excellent breakfast when served with soft boiled eggs drizzled with dark soy sauce.
Kaya is usually a light caramel colour, although sometimes it has a tinge of green, which usually means that pandan extract, rather than the fresh leaf, was used.