There are two major types of kaya eaten in Thailand. One type is more liquid than the other, while the less thick kaya is similar to what is eaten in Malaysia and Indonesia. People either spread it on steamed or toasted bread or dip the bread into kaya. This kind of kaya is commonly sold by street vendors but has recently been brought into tea and coffee shops. Another type is a concoction that has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (, ; sangkhaya maryu in Lao), sangkhaya pumpkin or custard pumpkin, khao niao sangkhaya (, ), glutinous rice topped with sangkhaya, and sangkhaya maphrao (, ), sangkhaya served in a coconut. See also Kalamay Kaya toast Latik Roti bakar Sankya lapov Nata de coco Watalappam List of spreads References External links Famous Thai Dishes including photos of Thai sangkhaya desserts Not your usual kaya with three recipes made with palm sugar, pumpkin and taro Jams and jellies Bruneian cuisine Indonesian cuisine Malaysian cuisine Philippine cuisine Singaporean cuisine Thai cuisine Malay cuisine Foods containing coconut Custard desserts Dips (food)