π±RAW VEGAN PANDAN KAYA - new episode of my uncooking show VELICIOUS with Raw Chef Yin! π Whatβs kaya, you may ask? Well...I think you can call it a coconut egg jam spread. I used to watch my dad make it from scratch using lots of eggs and sugar and coconut milk and pandan leaves freshly plucked from our garden. Many of us Malaysians have it for breakfast...crispy slices of toast bread, generous amount of butter melting on the toast and sweet, creamy kaya. Extremely comforting but not very healthy! And those poor chickens who have to lay all those eggs π₯ So as a raw vegan chef focused on Asian food, this was one recipe I had to definitely develop. I made this last year actually for my photography course assignment. This might possibly the first raw vegan kaya recipe ever. Thereβs loads of vegan kaya recipes but I havenβt seen a raw vegan one yet. Here's the recipe for you! INGREDIENTS: β 120gm young coconut flesh β 2 pandan leaves, cut into small pieces β 30gm Masarang Arenga Forest Sugar Syrup β 50gm freshly squeezed coconut milk β β teaspoon Himalayan pink salt METHOD: Place all ingredients into a blender and blend till well-combined and smooth. Store in fridge. PRO-TIP: The best sweetener to use for this recipe would be the Masarang Arenga Forest Sugar for that authentic kaya taste. But if you really canβt find that where you live, then coconut nectar would work too. And one more thing, if you canβt find fresh pandan leaves in your city, you could use pandan extract instead. π½οΈWatch the FULL episode on the @bigasiamedia YouTube channel or head to my website rawchefyin.com/videos which will also lead you to the video! Thanks BAM team for this π βWhat do you like to eat your kaya with? Comment below, would love to hear from you. #rcyvelicious #velicious #cookingshow #rawvegancookingshow #rawvegan #kaya #vegankaya #rawvegankaya #rcyrecipe (at Big Asia Media) https://www.instagram.com/p/CGNH_G5pfFs/?igshid=wi2i72whk26w











