Breakfast is the first and the most crucial meal of the day. Some people like myself can have deep sincere love for breakfast. Even though we wish to enjoy a tempting and delicious breakfast, who has the time for that? But what if I told you that I have the perfect, easy, tantalizing recipe that is both sweet and savory? It's Singapore's iconic Kaya Jam Toast.
A few of you might have heard of it through your Instagram feeds, while a few would have had it with your morning coffee. Nonetheless, it is one recipe that everyone should try at least once in their lifetime. It's sweet, savory, and rich and that's what makes kaya toast a popular breakfast choice in Southeast Asia.
What is Kaya Toast?
Kaya is a rich, custardy, and creamy coconut jam from Singapore that is popular all across Southeast Asia. While the coconut provides a refreshingly nutty flavor, the eggs give it a creamy texture. The flavor infused from fresh pandan leaves the coconut egg custard with a mild vanilla note. It's a mundane recipe that is delicious and irresistible.
The first kaya toast was served in 1919, at Singapore’s oldest Hainanese coffee shop opened named Kheng Hoe Heng Coffeeshop. The shop was then bought over by a regular customer in 1992 and renamed Killiney Kopitiam.
I have followed the original recipe with a few modifications here and there, to make it even simpler and quicker. Sort your breakfast with this sweet and savory coconut egg jam on golden toasted bread, paired with half-cooked eggs in soy sauce and black coffee or tea. Bon appetite!
4 or 5 eggs
100 grams sugar
50 grams palm sugar
200 ml coconut milk
2 pandan leaves, tied into a knot
2 tsp corn starch
4 slices of sandwich bread
Butter for serving
2 half cooked eggs for serving
Dark soy sauce for serving
Add the eggs, sugar, palm sugar, and coconut milk into a heavy-bottomed pot. Whisk it together and to it add the knotted pandan leaves.
Let it simmer over low heat for about 10 minutes till it starts to thicken.
Once it starts to thicken, add the corn starch and water slurry. Let it cook for another 5 minutes. Turn off the heat. Remove the leaves and let the cooked mixture cool down.
Blend it to a smooth and creamy texture. Your homemade Kaya Jam is ready. Store in an air-tight container and consumer within a week.
For the kaya toast, toast slices of bread in the toaster or over the griddle. Layer the toasted bread with the prepared kaya jam and add a thin slice of butter. Your kaya toast is ready to be served.
The toast is usually served with half-cooked eggs drenched in dark soy sauce and a cup of Hainanese coffee. Enjoy!
Tips & tricks-
For the authentic recipe, pandan leaves are used but you can use pandan extract too. You can easily find them in an Asian store.
To make the recipe much easier I have substituted palm sugar for caramelized sugar as used in the original recipe.
You can use half-cooked eggs as well as soft-boiled eggs for serving.
If you don't wish to use the slice of butter, toast the bread with some butter.
You can pair it with black coffee or tea as well.
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