Bread and butter. You may learn how to make kaya toast by following a detailed photo tutorial. This is the best kaya toast you’ll ever have.
Just thinking about kaya toast makes my mouth water. You can’t go wrong with an aromatic coating of Malaysian coconut egg jam on top of crispy toasted bread with a thin slice of cold butter.
When you bite into a kaya toast, the butter inside melts as the bread is heated up. It’s like coming home.
Many Malaysians and Singaporeans prefer this type of breakfast. While the world indulges in fruit jams, we indulge in kaya, a sweetened concoction of eggs, coconut milk, and sugar, with no remorse or health concerns.
I promised to show you how to make kaya toast a few days ago, so here are the instructions. Crispy, toasty slices of bread are the secret ingredient. Traditional methods call for toasting the bread by hand over a charcoal fire, which imparts an earthy flavor to the bread. However, toasters are just as effective in the current era.
The other secret ingredient is a thin piece of cold butter, rock-solid cold butter, which you sandwich between the two heated slices of bread. If you’d like, you can top your kaya toast with an egg and a cup of Malaysian kopi-O. This is how we eat breakfast at home.
I hope you get the chance to try my kaya recipe and create kaya toast for breakfast, tea break, or a snack before bed for yourself and your family.
- Remove the crust from your bread and toast it. The crust is optionally saved.
- Use your hands to spread kaya jam on top of the bread before cutting it in half and serving.
- Toast should be topped with a small slice of cold butter. The butter will be easier to cut if it’s cold. There is a second half of the bread ready to go on top.
- Kaya and butter ooze out of the freshly toasted kaya bread because of the toast’s heat.
- It’s time to eat.