Hi!i done today follow your recipe..great turn out..and so delicious like normal kaya..so glad that u list the ingredients in English too..good job..wait for more recipe 👏🏼👏🏼👏🏼👍🏼
Yay, another quick easy recipe !! The Kaya is new thing to me, looks pretty good and yummy to spread on the toast . will try it out:) and will give the oat fiber a try again, hope will success this time, haha. BTW, how to store the Kaya ? Room temperature or refrigerator ? Thanks for the recipes :)
Hi Eunice, thank you!!! I am not sure if the oat fiber is correct since that is not the brand I am using. But it’s recommended by another viewer. Hope it will work! Store it in the chiller it will last for quite long. 😉
Hi Jess! Yes I think it’s possible. But I am not sure how much to add since I havent tried before. Maybe try adding a few drops at the end to see how to color and taste go? 😉
Hi Evelyn, the amazon link is just for reference and viewers from the US. I get mine on shopee Malaysia 😉😉 the one i used in the video is whole psyllium that I ground with grinder ya.
Hi Ashleigh, I havent tried yet but you may. However the amount needs to be adjusted. Normally we will halve the amount of coconut flour. Adjust til it reaches the same consistency ya. Tell us if it works! 😉
Hi Jainthee, the reason why butter is used is for its browning property. Without butter the kaya will still brown because of allulose. You can try using coconut oil or omit the oil altogether. :)
Hi Kye, the link to buy the oat fibre is wrong. Besides, how many tablespoons (approximately) is 20 gram of oat fibre? I search the conversation on internet and end up with an awful toast. Please help. Thank you.
Hi Janice, if you don’t mind please send me some pictures to my instagram (karyikoh) so that I can better understand what the issue is and give you a more accurate suggestion on how to fix it. Thank you ☺️
I havent tried using lakanto. Usually monk fruit sweetener tends to crystallise once cooled down. But there’s one viewer commented and said it worked for him :)
