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: