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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