tag:blogger.com,1999:blog-36296810.post8254218620096169130..comments2023-10-12T02:55:30.946-07:00Comments on Tomsbread: tomsbreadhttp://www.blogger.com/profile/14935971738484158573noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36296810.post-60937843777796605072009-06-27T01:19:42.459-07:002009-06-27T01:19:42.459-07:00Kaya is a bread spread made with eggs, sugar and c...Kaya is a bread spread made with eggs, sugar and coconut milk and flavored with the leaves of the pandanus plant. It is common in Singapore and Malaysia and eaten on toast with thick slices of butter and coffee. Here is a picture with an authentic recipe<br /><br />http://chubbyhubby.net/blog/?p=317<br /><br />Chelory is a cheap substitute for glazed cherries made from artificially colored unripe papayas.<br /><br />Singapore weather is hot. My kitchen is typically at 90F even though I am not cooking. The humidity is 70-80% and that is disastrous for the crust. It turns soft in no time. This is fixed by reheating the bread in the toaster before eating.<br /><br />Most of the processes stated in the books have to be tweaked to accomodate Singaporean climate.tomsbreadhttps://www.blogger.com/profile/14935971738484158573noreply@blogger.comtag:blogger.com,1999:blog-36296810.post-90466013173969118602009-06-26T21:46:30.436-07:002009-06-26T21:46:30.436-07:00Wow, wish I could have a slice of that bread right...Wow, wish I could have a slice of that bread right now! You have used a couple of words in your post that I need explained- kaya- what is that sinful treat? and the word you used for coloured papaya- chelory? <br /><br />Keep up the great baking- do you find you need to modify your recipes for Singapore's humidity?curious readerhttps://www.blogger.com/profile/06481696610924787578noreply@blogger.com