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Kaya Toast

Singaporean · Breakfast · Easy

Kaya Toast

Total
40 min
Prep
15 min
Serves
4
Calories
390
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Thin, crisp toast sandwiches coconut-egg jam and cool butter for the sweet, salty breakfast found in Singapore's coffee shops.

The contrast matters in Kaya Toast: brittle bread, smooth coconut custard and butter that is still cool when you bite it. Singapore coffee shops make this simple sandwich feel complete alongside a strong cup of coffee.

Cook the kaya over gentle steam and stir continuously so the eggs stay silky. Toast the bread until dry at the edges, then let the steam escape briefly before spreading it; trapped moisture quickly softens the crust.

SweetCreamyCrispyClassicVegetarianNut-free

Method

  1. Whisk the eggs, coconut milk and sugar in a heatproof bowl until smooth. Add the pandan leaf and set the bowl over a saucepan of gently simmering water without letting its base touch the water.

  2. Stir continuously over low heat for until the custard coats the spatula thickly and reaches 160°F. Remove the pandan leaf and let the kaya cool for .

  3. Toast the white bread in batches for until crisp and golden on both sides. Spread the warm toast with the kaya, add thin slices of butter and close into four sandwiches. Cut into fingers and serve immediately.

Forkue tips

  • Pandan gives a grassy, vanilla-like fragrance; if you cannot find it, omit the leaf and stir 1/4 tsp vanilla extract into the cooled kaya.

Storing and reheating

Refrigerate the kaya in a covered jar for up to 3 days. Assemble the toast fresh; filled sandwiches soften as the bread absorbs the custard.

Kitchen gear

Heatproof bowlTop picks on AmazonSaucepanTop picks on AmazonToasterTop picks on Amazon
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Nutrition per serving, estimated

390Calories
9gProtein
45gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kaya Toast: FAQ

Why did my kaya turn grainy?

The eggs became too hot. Use barely simmering water beneath the bowl and stir constantly; a brief blend can smooth minor lumps.

Can I use store-bought kaya?

Yes, a coconut-egg kaya works well here. Choose a smooth jam and spread it thinly so the butter and crisp toast still stand out.

How do I store and reheat Kaya Toast?

Refrigerate the kaya in a covered jar for up to 3 days. Assemble the toast fresh; filled sandwiches soften as the bread absorbs the custard.

How long does Kaya Toast take?

About 40 min in total: 15 min prep and 25 min cooking.

What do I need to make Kaya Toast?

The key ingredients are eggs, coconut milk, pandan leaf, white bread and butter, plus pantry basics.

Any tips for Kaya Toast?

Pandan gives a grassy, vanilla-like fragrance; if you cannot find it, omit the leaf and stir 1/4 tsp vanilla extract into the cooled kaya.

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