Kaya Toast is widely known as the yummy and crunchy breakfast for Singaporeans and Malaysians. Make this delicious breakfast at home by using the famous kaya jam, bread and butter and you’ll get the tastiest Kaya Toast ever!!
With a cup of coffee or tea, which has been merited the snack’s inclusion in many coffee houses, Singaporeans and Malaysians usually enjoy Kaya Toast. Kaya Toast is occasionally dipped into soft boiled egg with a little dark sauce and white pepper.
Ya Kun Kaya Toast Restaurant, founded in 1944, has been one famous place in Singapore where people usually will go for yummy and crunchy Kaya Toast.
Nowadays, people enjoy the Kaya Toast using French toast instead of using the traditional bread adding peanut butter or cheese together with Kaya Toast.
THE MOUTH WATERING TASTE OF KAYA TOAST
Kaya Toast was invented by Hainan immigrants working as cooks for British ships. By the Hainan cooks, fruit jams that were served with toast were substituted with kaya jam. This special jam is what makes Kaya Toast becomes so heavenly yummy. Kaya toast was known to be served since 1919 in Singapore.
Just try to picture this mouth watering, warm, and crunchy toasted bread, slathered with a nice layer, full of aroma of Kaya jam and a thin slice of cold butter melt in your mouth. It’s so yummy, right?
The warmth of the freshly toasted bread melts the butter inside and when you give a bite to the bread, the kaya jam and the butter are seeping out of the bread, so yummy! Many Singaporeans and Malaysians enjoy and are crazy about this kind of breakfast.
The secret is warm crunchy toast. Traditionally, using a charcoal grill, which will give smoky flavor to the bread, Malaysians and Singaporeans toast the bread. Nowadays, a toaster will do just fine. Another key is the cold butter. Cut a thin slice of rock solid cold butter and place it in between the two warm toasts.
With a half-boiled egg and dark coffee, serve your homemade Kaya Toast for breakfast or afternoon snacks with your family. So, do try this kaya recipe and enjoy the warm Kaya toast with your family.
Before going to the main part of this recipe, let’s get to know better one of the three ingredients, that is, Kaya Jam. Kaya Jam or Malaysian coconut egg jam is made from a topping of sugar, coconut milk and eggs, pandan and sometimes margarine or butter. Kaya in Malaysian Language has two meanings. First meaning is rich and the second is of course the Coconut egg jam.
Kaya jam is used instead of the fruit jam. This silky and smooth jam is the best companion for toast bread and the smell that comes from pandan leaves of Kaya Jam is very nice. In the tradition of Malaysians, Kaya Jam is made diligently for hours started by beating the eggs with a traditional springy egg beater and followed by the coconut milk and sugar are put into an antique color enamel double boiler.
As the end result of this long traditional process of making Kay Jam is silky, smooth, rich and fresh taste with a golden brown hue and color, a color derived from the addition of caramel towards the end of making process. Kaya Jam has many variations. Some Kaya Jam are yellowish in color and some others are greenish or brownish.
WHAT TO PREPARE AND HOW TO MAKE YOUR OWN KAYA JAM
If you want to make your own Kaya at home, you just need 200 gram of sugar, 4 or 5 eggs, ½ cup of coconut cream, ¾ cup of coconut milk, 3 pandan leaves, tie into a knot and 1 ½ tablespoons of cornstarch plus 1 ½ tablespoons of water and for caramel, you need 50-75 gram of sugar.
You need only half an hour to make Kaya Jam. 10 minutes to prepare the ingredients and 20 minutes to cook the Kaya Jam. If possible, use fresh coconut cream and coconut milk.
Next, prepare a big bowl. The eggs are cracked into the big bowl followed by the coconut cream, coconut milk, and sugar. The mixture is whisked well using an electronic hand mixer and filter the mixture with a strainer.
After that, the egg mixture is removed into a non stick sauce pan. The pandan leaves are added into the egg mixture and the heat is turned to medium low. A wooden spatula or a pair of wooden chopsticks is used to keep stirring the mixture for about 20 minutes until the mixture is cooked. The cornstarch mixture is added to thicken the Kaya and stir to mix well. Take note that in the jam lumps will form.
Meanwhile, the sugar is heated up for the caramel in a sauce pan until the sugar melts into caramel. When the color becomes golden brown, the caramel is added into the Kaya and stir to mix well. The Kaya’s color should be golden brown. And the heat is turned off.
Finally, let Kaya Jam cool down. The pandan leaves are thrown away and remove the Kaya into a blender. The Kaya Jam is blended until a silky smooth consistency and without lumps is reached. And now, you can remove your Kaya Jam into a bottle. For about a week, your Kaya jam can be kept in a fridge.
COURSE : BREAKFAST
CUISINE : ASIAN ( MALAYSIAN )
KEYWORD : KAYA TOAST
SERVINGS : 1 PERSON
- Kaya jam
- Cold butter
- Prepare the bread. Cut out the crust or keep the crust if you like. Toast the bread and then, the bread is cut into 2 pieces. Next, a nice layer of Kaya jam is spread on the top of the bread.
- Prepare the cold butter and then, a thin piece of cold butter is cut and it is placed on top of the toast.
- Finally, prepare the other half of the bread and place it on the top of the bread with the thin piece of cold butter.