The island nation of Singapore is known as a melting pot that is a heaven for foodies young and old. So to sample some of the amazing Singapore cooking, we decided to try kaya, or coconut curd. My kids have major sweet tooths (okay, and so do I!) so I thought this would be a fun recipe to try, and manageable during Baby’s nap time.
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Singapore Cooking: Coconut Curd
As in the past, I turned to Global Table Adventure, which has a beautifully done recipe plus background information. Kaya shows some of the British influence in Singapore, as it is reminiscent of British lemon curd and is often served on toast at tea time.
The ingredients are simple and easy to find in any grocery store. The only change we made was to substitute coconut sugar, which adds a deeper note as well as that nice rich brown color. Both of these led my kids to decide it tasted more like chocolate sauce than coconuts!
Ours didn’t thicken up quite as much as it should have – next time I’ll cook it for longer and/or increase the heat – but it was still delicious. And while we did enjoy it the traditional way, served on toast, I’m also curious to try it in other ways. I bet it would taste wonderful mixed in with oatmeal or yogurt!
Another fun pairing is Nuts for Coconuts. Though it doesn’t mention Singapore, it does talk about the many uses of coconuts in countries around the world, including nearby Malaysia and Indonesia. (Read my full review).
How are you exploring with your kids these days?
Welcome to our third annual Asian-Pacific American Heritage Month Blog Series and Giveaway! Follow along all month for ideas about sharing with kids the rich cultures of this vast and varied region. Also, be sure to enter the giveaway below and link up your posts on our main page.
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