When it comes to iconic breakfast dishes in Singapore, Kaya Toast comes to mind. This morning treat is a simple combination of toasted, buttered bread generously spread with Kaya jam. Kaya, the star ingredient, is a creamy and fragrant coconut egg jam, delicately infused with pandan leaves (or extract) for a unique flavor. The combination of this rich spread creates a mouthwatering taste that lingers on your taste buds long after the last bite.
I’ve had Kaya toast in Singpaore but also in San Francisco and I was blown away by the flavor. I love the velvety texture and the rich coconut and pandan jam that is slathered all over buttery toast. I quickly realized that I need to recreate it for myself. It is generally pretty simple to make but takes a bit of technique, which I outlined in this post.
What is Kaya?
Kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavoring. It is popular throughout Southeast Asia.
Why you’ll love this recipe
In my version, which was inspired by a local bakery in San Francisco, I serve Kaya Toast open face to showcase the vibrant, bright green color. I love this version as the ratio between bread and jam is perfect for my taste.
The preparation of the Kaya is important and the process involves gently simmering coconut milk, sugar, and pandan extract over low heat then tempering egg yolks with the coconut milk mixture. I used a double-boiler method to whisk the eggs yolks and remaining coconut mixture to yield a creamy, thickened jam.
Ingredients
- Egg yolks – This is an important ingredient to emulsify and create structure for the jam. Egg yolks are very delicate so make sure to temper them so they don’t curdle!
- Coconut milk – Use the full-fat version and preferably a brand from an Asian market (e.g. Chaokoh).
- Brown sugar – adds a deeper, richer sweetness to the jam.
- Granulated sugar – another sweetener that is key to the jam.
- Pandan extract – not all kaya jam uses pandan but I love adding a bit of this for the aroma and color.
- Sea salt – a little salt to accentuate the other flavors
- Brioche bread – soft brioche bread is the perfect compliment for the jam.
- Unsalted butter – bread and butter, what more can you say?
How to make Kaya Toast
- Beat egg yolks until well combined.
- Over low-medium heat, heat coconut milk, light brown sugar, granulated sugar and pandan extract until sugar is melted but not boiling
- Temper the egg yolks by slowly adding 1/4 of the coconut milk mixture to egg yolks and mixing well. Make sure eggs don’t curdle!
- Add egg mixture back to rest of coconut milk mixture then add to heat-proof pan and use double boiler method and whisk over medium heat.
- Continue to stir until mixture thickens and smooth, about 6-8 mins. Once done, remove from heat and let cool down. Once cool, it will thicken more.
- In a pan over medium heat, add 1/4 tbsp butter and brown the bread on one side, about 2-3 minutes. Add 1/4 tbsp butter and flip the butter to brown the other side
- Assemble by adding kaya jam to a piping bag and draw lines on top of the toasted bread.
Tips
- Temper egg yolks by slowly adding 1/4 of the coconut milk mixture and mixing to ensure egg yolks don’t curdle
- Use a double boiler method to cook the Kaya Jam to ensure a creamy texture!
Storage
The kaya jam can be stored in an air-tight jar in the fridge for up to a week.
