Kaya Toast

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Product name: Food Passport: Kaya Toast
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Description: As your teeth sink in, the combination of sweetness from kaya toast's jam and richness from butter start oozing out, tantalising your taste bud. But hold on for just a moment, because there is more to it.
Type: Breakfast
Image:
Food Passport: Kaya Toast
Published:
Time to prepare the recipe: 5 minutes
Time to cook: 10 minutes
Duration: 15 minutes
Servings:
Ingredients: Coconut milk, Palm sugar, Sugar, Salt, Pandan leaves, Eggs,
Instructions:

Departing from Japan, the land of cherry blossom, with “Food Passport” ready in our hands to be stamped, we now arrive at Singapore – the land of the Merlion. And what could be better than to start our journey with the country’s most popular breakfast – Kaya Toast.

Before jumping to the recipe, let’s find out about this amazing dish.

Kaya Toast is a well-known snack throughout Malaysia and Singapore. You can probably find Kaya Toast anywhere, in any Kopi-tiam (Singapore’s food court). Kaya Toast consists of the crispy toasted sandwich, a generous spread of kaya jam (a traditional jam made from coconut milk and egg) and cold slices of butter. It is then enjoyed by a company of soft boil egg seasoned with soy sauce, freshly cracked pepper and a cup of Kopi (coffee) or Teh (tea).

Eating Kaya Toast can be quite a texture adventure too. Taking the first bite, you will find the crunchiness from the properly toasted sandwiches, and as your teeth sink in, the combination of sweetness from kaya jam and richness from butter start oozing out, tantalising your taste bud. At this point, you probably think “OMG”, but hold onto that thought for just a moment, because there is more to it. On your second bite, you would want to dip your toast into the soft boil egg, break that glossy yolk, mix it together with the soy sauce, pepper and scoop it up. The result will be a taste of perfect balance between sweet and savoury. Now you can say “OMG” out loud (I did when I first tried Kaya Toast).

Writing about Kaya Toast bring back a lot of fond memories for me since I had lived in Singapore for 4 years. I still remember vividly, every morning on my day off, I would go down to the Kopi-tiam near my apartment and ordered: “Uncle!!! 1 Kaya Toast ah. 1 Kopi C (coffee with evaporated milk) too please.” (my Singlish accent back then was really strong hahaha).

Below is the recipe for Kaya Toast, I hope you will give this recipe a try.

Thank you for reading. Happy cooking friends.

(Recipe video below)

THE RECIPE

Kaya Toast

Serving 2 people

Prep time Cook time
5 mins 10 mins

Ingredients:

Coconut milk 200ml
Palm sugar 50gm
Sugar 20gm
Salt 5gm
Pandan leaves 5 stalks
Eggs 5 egg yolks

Method:

1. Seperate the egg yolks from egg white, then beat up the yolks and set aside

2. Place a large saute pan over medium heat, add measured coconut milk, palm sugar, sugar and pandan leaves. Heat up until all the sugar is dissolved

3. Scoop some of the sauce into the beaten yolks to temper it

4. Place the pan over a pot with boiling water. Remove the pandan leaves, then pour the egg mixture into the pan and stir continuously. Make sure the heat is not too hot or you will have scambled egg instead

5. Keep on stirring until the sauce is thickened with a jam like texture

6. When reach the desired consistency, transfer the Kaya jam into a container to let cool off

7. Spread Kaya over toasted sandwich, place in cold butter, close the sandwich and your Kaya Toast is done

8. Besure to enjoy it with solf boiled egg seasoned with soy sauce and a cup of coffee or tea

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