Here in Malaysia, I love the local weekday breakfast of kaya (coconut jam) with butter on toast accompanied by a strong black cup of local kopi (coffee).  My renewed appreciation for this toast-and-jam breakfast led me inside this little jam shop in Bali, a purveyor of delicately sweetened preserves made from local fruits harvested from Bali and Java, including pineapple, guava, passionfruit, tangerine and mango. 

My favorite, however, had to be a modern-day kaya interpretation, a milk caramel jam made from slowly cooking condensed milk.  It’s creamy but not too rich, just perfect for a sweet tooth in the morning.  I, personally, wish that milk caramel jam had existed in my single girl days, when I could’ve consoled myself with a spoonful or six while watching reruns of the Golden Girls on the Lifetime channel (I know that you know that we’ve both been there before).  Either way, move over, Nutella, there’s a new decadent spread in town.