One of my favourite things to have for breakfast when I go back to Malaysia is Kaya toast. You will find it everywhere and it typically comes in a set. The perfectly charred toast (brownie points if the toast is toasted on charcoal!), slab of butter, thick layer of sweet coconut goodness, rich dark coffee and two soft boiled eggs = heaven. I can taste it now.
Generally, Kaya is usually flavoured with Pandan and green in colour. Pandan is also called Screwpine leaves and grows everywhere in Malaysia. The fragrance is not something I can really describe but it is AMAZING. It features in many Malaysian dishes for its fragrance and also is used as a natural green colouring! If your Kaya is bright bright green, it is probably an essence or colouring. Natural colouring from Pandan leaves can be quite strong but the colour will be darker and duller.