The good old days - homemade kaya & bread

 

Homemade kaya on homemade bread or cream crackers. Simple indulgence. Homemade kaya is without preservatives and not too sweet, exactly what I want. I don't like my cakes and desserts too sweet. I guess it has to do with age. As you age, you don't want food that is overly sweet or heavy. If I yearn to have kaya spread and I don't have a homemade one at home, I would buy Hans kaya. It's not too sweet and without preservatives too. The only downside is you have to finish the whole bottle within about 5 days to enjoy fresh wholesome kaya.

Chendol Agar-agar

Have been wanting to make this for a long time but was too lazy to do it as it takes a long time to cook the red beans. Since I have coconut milk and chendol in the fridge and they have to be used before they expire, I finally get to make it. I got this recipe from the Sunday Lifestyle and it was pretty easy to make. I'm happy with the taste. It's not too sweet with enough coconut and gula-melaka fragrance. I used a 7" by 7" cake tin for half the recipe. Will use a smaller tin next time for the same amount of recipe in order to have a taller agar-agar.