Oh, the yummm continues! Two posts ago, I wrote of a drool-inspiring, rich and creamy, homemade Nonya kaya (coconut jam), that we Singaporeans (and visitors alike, who are as much into our food culture as we are) enjoy in characteristic Singaporean fashion. Spread lavishly onto thick or wafer-thin slices of toasted, soft white bread, and the killer topper in my opinion, thickly cut slabs of cold butter laid on top. Yeee-uummm. As I was making the Nonya kaya, I was already thinking ahead (as I always do, when it comes to food) of trying the Hainanese version of homemade kaya, which is just as rich-tasting and smooth, but distinctly caramel-flavoured.