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If you've ever had kaya toast, you've probably noticed that kaya comes in different colours
Some are green, while others are brown. While both are made with familiar ingredients like coconut milk, eggs and sugar, the two can have different flavours depending on how they're made.
Green kaya is usually flavoured with pandan
That familiar green colour usually comes from pandan leaves, which also give the kaya its sweet, fragrant aroma. This pandan-flavoured version is commonly known as Nyonya kaya, and is often used as a filling or topping in traditional Nyonya kuih.
Brown kaya gets its colour from caramelised sugar
As sugar is heated, it turns golden brown and develops a richer, more caramel-like flavour. Some recipes may also use darker sweeteners such as gula Melaka, which can further deepen the colour and taste.
This darker version is commonly known as Hainanese kaya, and it's the kind you'll often find at traditional kopitiams, usually served with kaya toast and half-boiled eggs.
So, they're both kaya, just made differently…
While recipes can vary between makers, the main difference comes down to the ingredients and cooking process used to flavour and colour the spread.
Green kaya has a sweet pandan flavour, while brown kaya tends to have a richer, caramelised taste.
