Kaya Toast

    1 hour 35 mins

    Kaya, or coconut egg jam, on toast is practically a national breakfast in Singapore. You can order it at just about any kopi tiam (coffeeshop). Accompanied by a half-boiled egg and a cup of coffee, breakfast is served.


    Central Region, Singapore
    6 people made this

    Makes: 500 ml

    • 250ml coconut milk (preferably freshly squeezed)
    • 8 pandan leaves
    • 250g sugar
    • Pinch salt
    • 8 eggs
    • 4 slices white bread
    • Butter

    Prep:5min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr35min 

    1. In a large bowl, mix the eggs, sugar and salt until the sugar is dissolved.
    2. Use a fork to run through the pandan leaves to release the essential oils and aroma. Tie them together and put in a saucepan with the coconut milk.
    3. Bring the coconut milk to a boil gently. When it starts boiling, stir the coconut milk into the egg mixture slowly.
    4. When well blended, fish out the pandan leaves and strain the mixture through a sieve into the top part of a double boiler. Gently heat the mixture, stirring constantly, until it thickens into a custard, 20 to 30 minutes. Let cool completely before refrigerating or serving.
    5. To serve, toast the bread and spread with cold butter followed by a thick layer of kaya.


    Kaya will keep for about 1 week in the refrigerator.

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