Kaya and Gruyère

Fusion food doesn't come more extreme than this...

Kaya is a rich "coconut egg jam", made primarily of coconut milk, eggs and generously flavored with screw pine leaves (or "pandan"). This "jam" has its roots in the South East Asia. It is most popularly found between buttered toast, often taken at breakfast or tea time. 

As it was something I had enjoyed as a child, I had made sure to have a continuous supply of them since residing here in Germany. So it is no surprise that both our kids find it as a delicious, creamy spread, that is heartily devoured for breakfast. 

This combination however, it entirely Baby A's. With her weekend Brezel, she'll spread a thick layer of Kaya (imported, naturally) over butter, and have it topped up with layers of Gruyère. For us, Gruyère is considered to be the best Swiss cheese. It is slightly sweet yet slightly salty, with a flavor that varies widely with age (we like it aged!). But put them together... WOW! Baby A really enjoys the explosion of taste... Yup, this means, she eats and we stare...:-)) 

Creamy Kaya on buttery Brezel

The ultimate breakfast topped with mouth watering Gruyère