Kaya toast is a popular and beloved breakfast or snack item in Malaysia and Singapore, where the toast is a staple item in traditional coffee shops known as kopitiams, where people gather to savor this tasty and comforting treat while enjoying the charming ambiance of these nostalgic eateries.
Kaya is a sweet and creamy spread made from a mixture of coconut milk, eggs, sugar (often palm sugar or white sugar), and a fragrant infusion of pandan leaves. The combination of these ingredients gives Kaya a rich, custard-like consistency and a unique, slightly floral flavor. The bread used for Kaya toast is typically white bread, often sliced thinly. The slices are toasted until they become crispy and golden brown. Traditional Kaya toast is known for its perfectly crispy yet slightly chewy texture. In addition to the Kaya spread, a generous amount of butter is usually added to the toast. The butter complements the sweetness of the Kaya with a rich, creamy, and slightly salty flavor.
To prepare Kaya toast, the toasted bread is generously slathered with a layer of Kaya and butter, and then the slices are usually cut into bite-sized portions, making it easy to enjoy as a snack or a quick breakfast. It’s often served with a side of soft-boiled eggs and a cup of hot coffee or tea, creating a complete and satisfying meal. Start your morning with Kaya toast and a cup of coffee, and you’ll be set for a productive day:)
If you don’t have time to make your own kaya spread, you can buy the delicious authentic pandan kaya from Auria’s Malaysian Kitchen in our shop:
Recipe: Kaya toast
Course: breakfastCuisine: Malaysia, Singapore4
sandwichesKaya is a sweet and creamy spread made from a mixture of coconut milk, eggs, sugar (often palm sugar or white sugar), and a fragrant infusion of pandan leaves. The combination of these ingredients gives Kaya a rich, custard-like consistency and a unique, slightly floral flavor. The bread used for Kaya toast is typically white bread, often sliced thinly. The slices are toasted until they become crispy and golden brown. Traditional Kaya toast is known for its perfectly crispy yet slightly chewy texture. In addition to the Kaya spread, a generous amount of butter is usually added to the toast. The butter complements the sweetness of the Kaya with a rich, creamy, and slightly salty flavor.
Ingredients
- Kaya butter
4 4 large eggs
1 cup 1 (200g) palm sugar (granulated white sugar works too)
1 cup 1 coconut milk
4-6 4-6 pandan leaves
- Butter and toast
4 4 slices of white bread
Soften salted butter
Directions
- Kaya spread
- Wash thee thoroughly and tie them in a knot. In a saucepan, gently heat the coconut milk and the knotted pandan leaves over low heat. Allow it to simmer for about 10-15 minutes to infuse the flavor.
- In a separate bowl, beat the eggs until they are well mixed. Add the sugar to the beaten eggs and mix until the sugar dissolves.
- Strain the infused coconut milk and add it to the egg and sugar mixture. Mix everything thoroughly.
- Pour the mixture back into a saucepan and cook over low heat, stirring constantly. Be patient, as this can take some time. The mixture will thicken as it cooks. This process can take anywhere from 30 minutes to an hour, depending on the heat and the consistency you desire.
- Once you achieve the desired consistency, remove the Kaya from the heat and let it cool. It will thicken further as it cools. Store your homemade Kaya in an airtight container in the refrigerator.
- Making the kaya toast
- Toast slices of white bread until they are crispy and golden brown. You can use a toaster or a griddle with a little butter for extra flavor.
- While the bread is still warm, spread a generous amount of softened butter on one slice and a layer of Kaya on another. The combination of the butter’s richness and the sweet Kaya is what makes Kaya toast so delicious.
- Press the buttered and Kaya slices together to create a sandwich. You can cut it into bite-sized pieces if you prefer.
- Enjoy your homemade Kaya toast with a cup of hot coffee or tea.
