Traditional Singaporean Kaya Toast Recipe: Perfect Breakfast Delight

Discover the magic of kaya toast, a beloved breakfast staple across Southeast Asia. This irresistible combination of rich coconut jam and cold butter, sandwiched between crisp toast, will transport your taste buds to the vibrant streets of Singapore, Malaysia, and beyond.

The Art of Kaya: A Tropical Coconut Delight

Kaya, the star of this dish, is a luscious coconut jam with deep butterscotch notes. Its velvety texture and intense flavor are achieved by slowly cooking eggs, sugar, and coconut cream until caramelized. While its origins are debated, kaya has become an integral part of Southeast Asian cuisine, especially in areas with significant Chinese populations.

The Perfect Kaya Toast Experience

To create the ideal kaya toast, start with slices of white bread, preferably the fluffy local variety known as “roti benggali.” Toast the bread to golden perfection, then generously spread it with homemade kaya. The magic happens when you add thick slabs of cold, salted butter, which provide a delightful contrast to the sweet, tropical jam.

A Breakfast Tradition

In Malaysia, Singapore, Indonesia, and Thailand, kaya toast is a cherished breakfast item often enjoyed in humble eateries called “kopitiams.” These coffee shops, which have been around since the mid-17th century, serve as gathering places for locals to start their day with this sweet and satisfying meal.

Perfecting Your Homemade Kaya

While store-bought kaya is readily available, making it at home is a rewarding experience. Our recipe strikes the perfect balance between coconut flavor, sweetness, and texture. By carefully adjusting the ratios of eggs, sugar, and coconut cream, we’ve created a kaya that’s not too eggy or overly sweet, allowing the coconut to shine through.

Serving Suggestions

For an authentic experience, serve your kaya toast with soft-boiled eggs seasoned with soy sauce and white pepper. Some even enjoy dipping their kaya sandwich into the runny eggs for a delightful sweet and savory combination. Pair it with a strong cup of coffee or milk tea to complete your Southeast Asian breakfast adventure.

Ingredients

For the Kaya:

• 4 large eggs
• 1 1/2 cups granulated sugar (10 1/2 ounces; 300g), divided
• One 14.5-ounce can coconut cream, such as Aroy-D, stirred
• 2 tablespoons (30ml) unrefined coconut oil

For the Kaya Toast:

• 2 slices white sandwich bread, crusts removed and lightly toasted
• 2 tablespoons (30ml) kaya, homemade or store-bought, room temperature
• 4 tablespoons cold salted butter (56g; 2 ounces), sliced into 1/8-inch thick slabs
• 2 soft boiled-eggs (optional, for serving)
• Hot coffee (optional, for serving)

Directions

1. Whisk eggs in a medium bowl. Strain them through a fine-mesh sieve into a large metal heat-proof bowl. Add 1 cup 3 tablespoons (240g) granulated sugar and whisk until well combined.
2. Place the bowl over simmering water. Cook, stirring gently and constantly with a whisk or flexible spatula, until the mixture reaches 176ºF (80ºC) and resembles thick pancake batter, about 12-18 minutes.
3. Incorporate the coconut milk and continue cooking, stirring gently, until the mixture reaches at least 176ºF (80°C) again, approximately 10-12 minutes. Remove from heat and stir occasionally to prevent overcooking.
4. In a small saucepan over low heat, melt the remaining 1/4 cup plus 2 teaspoons (60g) sugar until it turns dark amber, about 6 minutes. Add coconut oil and whisk until smooth.
5. Quickly pour the coconut oil syrup into the kaya mixture, whisking constantly to prevent the caramel from scrambling the eggs. Cook until it reaches 176ºF (80ºC). Strain the kaya into heat-proof jars, let cool, and refrigerate.
6. To assemble the Kaya Toast: Spread about 1 tablespoon of kaya over each slice of toast. Place 2 thin slabs of cold salted butter on one slice, and close the sandwich. Slice lengthwise and serve immediately with hot coffee or milk tea.

Nutritional Facts

Tips for Perfect Kaya Toast

• Use high-quality coconut cream for the best flavor and texture in your kaya.
• Be patient when cooking the kaya – low and slow is key to achieving the perfect consistency.
• Experiment with different types of bread, but remember that a soft, fluffy white bread works best.
• Don’t skip the cold butter – it’s essential for the authentic kaya toast experience!
• Serve immediately after assembling for the perfect contrast between warm toast and cold butter.

Variations to Try

While traditional kaya toast is delicious on its own, you can experiment with these variations:

• Add a sprinkle of sea salt on top of the butter for an extra flavor boost.
• Try using whole wheat or sourdough bread for a different texture and flavor profile.
• Incorporate pandan leaves into your kaya for a fragrant, Nyonya-style version.
• Serve with a side of fresh tropical fruit for a complete breakfast experience.

Whether you’re recreating fond memories of travels in Southeast Asia or embarking on a new culinary adventure, kaya toast is sure to become a favorite in your breakfast repertoire. The combination of sweet, creamy kaya and rich, cold butter creates a harmony of flavors that’s simply irresistible. So gather your ingredients, fire up the stove, and get ready to transport your taste buds to the bustling kopitiams of Singapore and Malaysia with every bite of this delightful treat!