Rose & Date Kaya
1 cup seedless dates
1 can MARIGOLD Evaporated Creamer
1 cup gula Melaka
2 tbsp virgin coconut oil
1 tsp rose syrup
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Add the seedless dates, MARIGOLD Evaporated Creamer, gula Melaka, virgin coconut oil and rose syrup in a pot and cook until the dates are soft.
Blend the mixture in a blender until a smooth paste is formed.
Let the paste cool down and then mix in eggs until fully combined.
Cook the mixture over a double boiler for 30 minutes until it becomes thick with a spreadable consistency.
Chill before serving.
Constantly stirring the kaya mixture while double boiling helps to spread the heat more evenly which will create a smoother kaya.
Shelf life: 10 -14 days if kept clean and refrigerated.