Sicilian Pistachio and Pandan Kaya
Inspired by our travels and a love for bringing the world closer a dish at a time, we clash the flavours of Pandan and Pistachio together and it was an absolute winner! Our guests loves it so much that they tell us that we should be selling this. So here it is!

Made with only egg yolks, freshly squeezed Pandan Juice, coconut milk and a big scoop of Sicilian Pistachio Paste, it is cooked slowly over a double boiler. Eat it with your cream crackers, spread it on toast, or just eat it straight out of the jar like I do!
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This kaya is inspired by our travels and is part of our desserts for our Global Classics menu under the name The Green Dessert. During our travels, we realised that the colour green in desserts immediately conjures up an idea of what's the flavour should be, depending on where you are in the world. Matcha for Japan, Pandan in South East Asia and Pistachios in the middle east. Hence an idea was born to bring the colour green together, of Pandan and Pistachio. 
As there is no preservative used, this product is good for 2.5 weeks if stored in the refrigerator. Product size is 180ml.
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