Kaya toast is widely recognized as a national breakfast dish of Singaporeans, in which the toasted bread is filled with butter and kaya, a jam made from eggs, sugar, coconut milk, and pandan leaves.
Ask any Singaporean what their ideal breakfast is and many will mention the homely meal of pale green kaya spread on buttered toast, occasionally accompanied by jiggly soft-boiled eggs and a dash of dark sauce.
Kaya, also called Srikaya (from the word meaning “rich” in Malay based on its golden color) or coconut jam, is made from coconut milk and eggs, flavored by pandan leaf and sweetened with sugar. The spread is sometimes in brown, if you caramelize the sugar.
Making kaya at home is easy yet time consuming but it’s the best bread spread we know, and it also makes a great gift.
Whatever your memory with the iconic spread is, one thing’s for sure: us Singaporeans still can’t get enough of it.
Do give it a try over the long weekend, a homemade kaya is definitely more healthier and sweetened with lots of love.
INGREDIENT:
7 Pandan Leaves
50ml water
5 Eggs
250ml Coconut Milk
150g Fine Sugar
50g Gula Melaka (Crushed)
*Adjust the sweetness according to your preferences.
INSTRUCTIONS:
1] Blend pandan leaves and water, sieve & set pandan juice aside.
2] Whisk the eggs, gula melaka & sugar together.
3] Mix in coconut milk and add in pandan juice.
4] Fill the base of a double boiler with water and bring to boil.
5] Add the mixture to the top unit and keep stirring for 1 hour until the mixture reaches a smooth consistency.
6] Cool and bottle up.
*The kaya can be kept in a fridge up to 2 months.
Spread with our Rose Gold Butter Spreader on toasted bread and add a slap of cold butter and served with soft boiled eggs and soy sauce and a cup of Kopi. – is quintessentially Singaporean.
Our beautiful rose gold butter spreader is crafted of superior stainless steel with an understated design and in rose gold shiny finish to complement virtually any setting.