How To Make 'Kaya Toast' Taste Good
The sheer mention of the name kaya toast brings water to my mouth. Imagine warm and crispy toasted bread, slathered with a nice layer aromatic kaya jam (Malaysian coconut egg jam), and complete with a thin slice of cold butter.
Such is the breakfast enjoyed and loved by many in Malaysia and Singapore. While the rest of the world indulge in fruity jams, we devour with no guilt or with any health concerns the saturated kaya, which is made of eggs, coconut milk, and sugar.
Traditionally, the bread is toasted by hand using charcoal fire, which adds a tint of smoky flavor to the bread, but in modern days, a toaster works just perfectly. The other secret is cold butter, rock solid cold butter which you cut a thin slice and then put in between the two warm toasts.
Serve your kaya toast with a half-boiled egg, and a cup of dark coffee, preferably Malaysian kopi-O. This is how we enjoy our breakfast back home. I hope you get to try my kaya recipe and also make yourself and your family kaya toast, for breakfast, tea break, or a before-bed snack
How To Make Kaya :
Ingredients:
2. Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
3. In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
4. Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week
Lets back to 'Kay Toast'
Kaya Toast Ingredients :
Toast your bread and cut out the crust. You can keep the crust if you like. Cut the bread into two pieces and spread a nice layer of kaya jam on top of the bread.
Cut a thin piece of cold butter and put on top of the toast. Make sure the butter is cold so it’s easier to cut.
The other half of the bread ready to go on top.
Kaya Toastready....
The warmth of the freshly toasted kaya toast melts the butter and both kaya and butter mix together and come oozing out. This is how the perfect kaya toast should be. Bon appetit.
Such is the breakfast enjoyed and loved by many in Malaysia and Singapore. While the rest of the world indulge in fruity jams, we devour with no guilt or with any health concerns the saturated kaya, which is made of eggs, coconut milk, and sugar.
Traditionally, the bread is toasted by hand using charcoal fire, which adds a tint of smoky flavor to the bread, but in modern days, a toaster works just perfectly. The other secret is cold butter, rock solid cold butter which you cut a thin slice and then put in between the two warm toasts.
Serve your kaya toast with a half-boiled egg, and a cup of dark coffee, preferably Malaysian kopi-O. This is how we enjoy our breakfast back home. I hope you get to try my kaya recipe and also make yourself and your family kaya toast, for breakfast, tea break, or a before-bed snack
Ingredients:
- 4 or 5 eggs
- 200 g (7 oz) sugar
- 1/2 cup coconut cream
- 3/4 cup coconut milk
- 3 pandan leaves, tie into a knot
- 1 1/2 tablespoons cornstarch + 1 1/2 tablespoons water
- 50 g – 75 g sugar
Instructions :
1. Crack the eggs into a big bowl or container, follow by the coconut cream, coconut milk, and sugar. Whisk well, or using an electronic hand mixer, whisk the mixture well. Filter the mixture with a strainer.2. Transfer the egg mixture into a sauce pan (non-stick preferred). Add the pandan leaves into the egg mixture and turn on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 20 minutes. To thicken the kaya, add the corn starch mixture, stir to combine well with the kaya. Please take note that lumps will form in the jam.
3. In the meantime, heat up the sugar for the Caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, add the caramel into the kaya, stir to combine well. The color of the kaya should be golden brown. Turn off the heat.
4. Let the kaya jam cool down, discard the pandan leaves and transfer the kaya to a blender. Blend until it reaches a silky smooth consistency and without lumps. Transfer the kaya to a jam bottle. You can keep it in the fridge for about a week
Lets back to 'Kay Toast'
Kaya Toast Ingredients :
- Kaya
- Butter
Toast your bread and cut out the crust. You can keep the crust if you like. Cut the bread into two pieces and spread a nice layer of kaya jam on top of the bread.
Cut a thin piece of cold butter and put on top of the toast. Make sure the butter is cold so it’s easier to cut.
The other half of the bread ready to go on top.
Kaya Toastready....
The warmth of the freshly toasted kaya toast melts the butter and both kaya and butter mix together and come oozing out. This is how the perfect kaya toast should be. Bon appetit.
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