Introduction:
Kaya Toast is a beloved breakfast staple in Southeast Asia, particularly in Singapore and Malaysia. The dish features thin slices of crispy toast spread with kaya, a rich and fragrant coconut jam made from coconut milk, eggs, and sugar. Paired with butter and served with soft-boiled eggs, Kaya Toast is the perfect combination of sweet and savory flavors. Often accompanied by a cup of strong black coffee, this dish provides a comforting and flavorful start to the day.
Ingredients:
For the Kaya (Coconut Jam):
- 200 ml coconut milk
- 4 egg yolks
- 100 g sugar
- 2 pandan leaves, knotted (optional for fragrance)
For the Toast:
- 8 slices of white bread
- 100 g salted butter, cold and sliced thinly
For the Soft-Boiled Eggs:
- 4 large eggs
- Soy sauce and white pepper, to taste
Instructions:
- Make the kaya (coconut jam):
- In a heatproof bowl, whisk together the egg yolks, coconut milk, and sugar until smooth. Add the pandan leaves if using for an aromatic touch.
- Set the bowl over a simmering pot of water (double boiler) and cook the mixture slowly, stirring constantly, for 15-20 minutes until it thickens into a smooth jam-like consistency. Remove the pandan leaves and let the kaya cool completely before spreading.
- Toast the bread:
- While the kaya is cooling, toast the bread slices until golden brown and crispy. Traditional kaya toast uses a charcoal grill for a smoky flavor, but a regular toaster or stovetop pan works well.
- Assemble the kaya toast:
- Spread a generous layer of kaya on one slice of toast, and top it with thin slices of cold butter. Place another slice of toast on top and press lightly. Repeat with the remaining bread.
- Prepare the soft-boiled eggs:
- Bring a small pot of water to a boil, then reduce to a gentle simmer. Carefully lower the eggs into the water and cook for 5-6 minutes. The whites should be set, but the yolks should remain runny.
- Remove the eggs, crack them into bowls, and season with soy sauce and a sprinkle of white pepper.
- Serve the dish:
- Serve the kaya toast alongside the soft-boiled eggs, with a cup of strong black coffee or tea for an authentic Southeast Asian breakfast experience.
Health Notes:
- While kaya toast is rich in sugar and fat, it can be enjoyed in moderation as part of a balanced breakfast. For a lighter version, reduce the amount of butter or opt for whole wheat bread. Using fresh pandan leaves in the kaya adds flavor without additional calories.
Serving Suggestions:
- Kaya Toast is traditionally served with soft-boiled eggs, seasoned with soy sauce and white pepper, and paired with coffee or tea. You can also serve it as an afternoon snack, with fresh fruits on the side for balance.
Tips:
- Smooth kaya: For an ultra-smooth kaya, strain the mixture after cooking to remove any lumps or curdling.
- Charcoal grilling: For an authentic flavor, toast the bread over a charcoal grill, giving it a slight smoky taste. This is a traditional method used by kaya toast vendors.
- Storing kaya: Homemade kaya can be stored in an airtight container in the refrigerator for up to one week.
