Kaya Toast – Homemade Kaya Jam Recipe
Kaya toast is a perfect breakfast to start your day! This Singaporean dish is an easy mouth-watering sandwich prepared with butter & homemade kaya jam, featuring rich coconut milk, pandan leaves, egg, and butter on crispy toasted bread. it’s the heavenly delicious blend of sweet and creamy!
Serve with hot or cold coffee and boiled egg for local sensation for a Kopitiam experience.
Kaya Toast; A Breakfast Icon Menu in Kopitiam
A kopitiam is a traditional coffee shop commonly found in Southeast Asia, especially in countries like Singapore, Malaysia, and Indonesia. The word “kopitiam” comes from the combination of “kopi”, which means coffee in Malay, and “tiam“, which means shop in Hokkien, a Chinese dialect. Kopitiams is known for serving local-style coffee and tea, along with simple and affordable food, such as kaya toast, soft-boiled eggs, noodles, and other local delicacies.
These coffee shops have become iconic in the region, representing a blend of Chinese, Malay, and colonial influences in both food and culture. The atmosphere in Kopitiam is typically casual and community-oriented, making it a popular spot for breakfast, snacks, or social gatherings.
In recent years, there have been many improvements for Kopitiam, it’s become trendy and the Kopitiam has changed to become an Instagram-spot-worthy place with oriental and authentic influence.
Simple Homemade kaya toast
Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). In Singapore, kaya toast is usually served with a soft-boiled egg and a cup of coffee.
The perfect time to enjoy kaya toast is typically for Breakfast: Kaya toast is a classic Southeast Asian breakfast item, often paired with soft-boiled eggs and a cup of strong coffee or tea. Then, as a Mid-Morning Snack: Around mid-morning, kaya toast can serve as a light snack to keep you energized, especially with a warm beverage. And lastly, Afternoon Tea: Kaya toast is also ideal for an afternoon tea break. Its sweet and savory flavors complement tea, making it a popular choice for a light, satisfying snack.
Basically, Kaya jam comes in two varieties: nonya (which has a natural pale green color due to the addition of pandan juice) and hainanese (which is more brown as a result of the use of caramelized or brown sugar. In this recipe, I make Hainanese kaya jam, mainly because I love the sweet taste and caramelized from brown sugar eventho the color is not as pretty as the nonya kaya. nevertheless, both of them are tasty! Our recipe, is closer to the caramel-colored version, instead of the usual green ones, the intense flavor of the coconut cream with the palm sugar, really makes for a great coconut caramel-tasting kaya. Now let’s get cooking!
Ingredients of Kaya Toast
- Granulated sugar; It provides sweetness and helps caramelize the mixture, adding flavor depth and balancing the richness of the coconut milk and eggs.
- Palm sugar chopped; enhances the kaya’s flavor profile with its rich, toffee-like taste, adding a more complex sweetness than granulated sugar alone. It also contributes to the jam’s deep color.
- Coconut milk; Coconut milk gives kaya its signature flavor and creamy texture. Its richness balances the sweetness from the sugar and creates the smooth, spreadable consistency of the jam.
- Pandan leaves cut into 5 cm strips; provide the kaya with a delicate, floral aroma, enhancing its tropical flavor. The pandan fragrance is essential to traditional kaya, giving it its distinctive character.
- Egg yolk; thicken the kaya and give it a custard-like texture. When cooked gently, they create the smooth, creamy consistency of the coconut jam, working with the sugar and coconut milk to form the base of the spread
- Bread; use white soft bread with the crust trimmed off. But you can certainly use any bread you like such as whole wheat. providing a neutral, crispy base that complements the sweet and creamy spread. White bread’s mild flavor allows the kaya and butter to shine.
- Butter; Use salted butter for kaya toast. The saltiness pairs so well with the creamy sweet kaya jam. I love to use salted butter here: Butter is spread over the toasted bread, creating a contrast between the sweet kaya and the savory, creamy butter.
How to Make Kaya Toast
Kaya Jam
First, in a pot, combine granulated sugar, palm sugar, coconut milk, and pandan leaves. Heat the mixture over medium heat, stirring continuously until it begins to shimmer (slightly bubble). Then, turn off the heat.
Next, in a separate bowl, whisk the egg yolks. Gradually pour a small amount of the heated coconut milk mixture into the yolks, whisking constantly to temper the eggs.
Then, Once the yolks are well mixed, slowly add the rest of the coconut milk mixture while whisking continuously.
Now, Place the mixture over a bain-marie (a bowl over simmering water) and cook, stirring frequently, until it thickens to a jam-like consistency. This should take about 15–30 minutes.
After cooking, strain the kaya jam to remove any lumps or pandan leaves. Finally, let it cool, and it’s ready to use.
Prepare the Toast
Heat a pan over medium heat and add butter. Toast the bread on both sides until golden and crispy.
Spread a generous amount of kaya jam onto the toasted bread. Optionally, add a slice of butter in the middle of the toast for extra richness.
Finally, Now your homemade kaya toast is ready to serve!
Recipe Notes;
- Instead of using the bain-marie technique, you can cook the mixture directly in a pot over low heat for 15–30 minutes, stirring continuously.
- For a smoother texture, blend the kaya jam with a hand blender before straining.
- To minimize any eggy smell, consider using Omega eggs. In addition to the bain-marie technique, you can cook them directly in a pot over low heat for 15-30 minutes.
Try this Recipe!
I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
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Kaya Toast
Ingredients
- 1/4 cup Granulated sugar
- 1/4 cup palm sugar chopped
- 3/4 cup coconut milk
- 4 pandan leaves cut into 5 cm strips
- 4 egg yolk
- 10 pcs bread
- 3 tbsp butter
Instructions
Kaya Jam
- Add sugar, palm sugar, coconut milk, and pandan leaves to a pot. Cook until shimmer is stirred continuously, then turn off the heat.
- In a bowl, whisk the egg yolks, then add a little of the coconut milk mixture while continuing to whisk. Once well combined, add the rest of the coconut milk mixture.
- Then, cook using a bain marie technique, stirring the mixture until it thickens.
- After cooking for about 15-30 minutes, remove the kaya jam from heat, strain it, and it is ready to use.
Prepare the Toast
- Heat a pan, add butter and toast the bread on both sides.
- Then spread the kaya jam on it.
- The kaya toast is ready to serve.
Notes
- In addition to the bain-marie technique, you can cook them directly in a pot over low heat for 15-30 minutes.
- In the middle of kaya toast, you can add slices of butter.
- For a smoother texture of kaya jam, use a hand blender.
- To minimize the fishy smell, use Omega eggs.
