SOY MILK COCONUT PUDDING  • PANDAN KAYA CUSTARD • CHEESE MOUSSE • PANDAN SPONGE  • TEXTURED COCONUT

As Koels roost for the call of love at the crack of dawn, piercing the quiet sleeping Singapore, another lady finds courtship in the breakfast nooks of the local market. When dotted dews dry as the garden city warms up for the day, and so does the silky, hot Tau Huay or beancurd steaming up for a warm reception. Kaia ventures into the bustling market of Singapore, letting her nose and love for local delights lead the way. 

She starts with pandan. Its green, grassy, almost floral, and vanilla-like aroma is paired with familiar coconut. This is exponentiated with the Nonya Kaya custard edged between layers of pandan sponge and a soy milk coconut pudding that's akin to the cousin of the local kuehs.  She then cocooned herself in a cheese mousse with a hint of saltiness that your palette would appreciate. She leaves you with her base of textured coconut shreds that remind you of shaving fresh coconut flesh on a beachside vacation. As you bite, Kaia reminds you of something wistfully nostalgic, Pandan chiffon? Kaya Toast? Soy Beancurd? Perhaps it's all of that and more. 

Please note for 1500g & 2000g, the cake would be in a ROUND SHAPE. 

Photos are for references only. Actual product might differ 5-10% in colour as some screens and resolutions have different colour balance. Garnishes would depend on the seasonality of the fruits available.  

Storage: Refrigerated at all times. 

Shelf Life: Best Eaten within 3 days.