Show some love to the local classic and try your hand at whipping up melt-in-your-mouth kaya toast at home.
They say breakfast is the most important meal of the day, and we absolutely concur. If you’re looking to start the day right with a local breakfast of kaya toast in the comfort of your home, here’s a classic recipe!
Ingredients (for a jar of 200ml)
45g palm sugar/ gula melaka
200ml coconut milk, preferably fresh and undiluted
4 strips (around 5cm in length) pandan leaves
4 egg yolks
3 tbsps white sugar
Slices of bread
Cup of coffee
- In a small pot, pour in coconut milk and palm sugar.
- On low heat, stir the mixture gently until palm sugar melts.
- Add pandan leaves and white sugar into the pot, and cook the mixture on high heat. Stir until white sugar melts and coconut milk bubbles, then turn down the heat.
- Pour whisked egg yolks into the pot. Gently stir the mixture while letting it simmer and thicken. This should take about 10 minutes.
- Discard pandan leaves and pour the kaya jam into a bottle to store (it can be kept in a fridge for about a week). We recommend using a pair of chopsticks or tongs to help scrape off the mixture that sticks to the pandan leaves.
- To serve, lightly toast slices of bread and generously slather on kaya jam and butter. Complete the hearty breakfast with soft-boiled eggs and a cup of fresh coffee.