KAYA TOAST
Coconut Jam Toast. A breakfast classic, great at any time of the day.
Luscious. Delicious. Addictive. These are just some words to describe Kaya Toast - a sandwich of coconut-egg jam and butter.
Our all-natural Nyonya Pandan Kaya is a traditional recipe, heavy on pandan (screwpine). The rich coconut-caramel of the kaya jam partners perfectly to the strong punch of a Kopi-O Kosong (black unsweetened coffee). A match made in heaven.
Often eaten for breakfast, there is no set-way to eat Kaya Toast, but it's often dunked into soft boiled eggs, with the sweet kaya contrasting against salty-peppery the eggs.
The following recipe is quick and simple:
Ingredients (1 portion):
- 2 tbsp Kopi House Nyonya Pandan Kaya jam
- 2 slices of white or brown bread
- 15g slice (1 tbsp) of cold unsalted butter
Method:
- Toast bread so that it is medium toasted on the outside, leaving the inside still soft and spongy
- Spread kaya on one side of both slices
- Place the cold butter in the middle of one toast slice and sandwich with the other
- Cut in half, through the butter slice
- Serve up with a cup of hot Kopi-O Kosong and some soft-boiled eggs on the side
- Enjoy your Singapore breakfast ;)
N.B.
- The bread should be medium or thick sliced. Ideally, not seeded - this provides the 'wrong' texture for your toast
- Crusts are traditionally cut off but some enjoy their Kaya Toast with crusts - it's just a preference of texture
- The fresher the bread the better - fresh bread has plenty of moisture, helping keep the centre still soft while it's being toasted
