Kaya Toast, a Truly Singapore Breakfast
I’m not a bread person but kaya toast is an exception. To me, it’s a treat to wake up to a traditional Singapore breakfast with kaya toast, teh/kopi and half-boiled eggs. This type of breakfast is common in my childhood in traditional coffeshops and then it died off for a few years until Ya Kun made it hip and popular again by setting up trendy joints all over town. I love that it is so easy and cheap to put together at home so that I can enjoy it on a lazy weekend morning, in the comfort of my home. Sorry, no recipe for making kaya or bread, I’m just putting the sandwich together. Next time if I do learn to make my own kaya, I’ll post the recipe. If you like to know how to make perfect half-boiled eggs with runny yolk, stay tuned for the upcoming recipe.
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For best results, buy the bread from a traditional bakery where the bread is longish (not square) and the bread skin has already been trimmed. The bread is usually softer and fluffier in texture but they don’t keep very long due to a lack of preservatives (which is a good thing). These bread are usually available in rainbow, brown or white and I use brown (preferred) or white bread for kaya toast. If you’re using normal white bread bought from supermarkets, trim away the edges (with the skin) of the bread before toasting.
- 6 slices of bread without edges
- kaya (aka coconut jam) spread
- thinly sliced butter
1. Toast the bread in a toaster. I don’t have a toaster, so I toast the bread in an oven for 10-15 minutes at 200C until they are crispy and browned.
2. Spread some kaya on the untoasted side of the bread slices. Add butter slices on one of the bread on top of the kaya spread and then place a second piece of bread on top to form a sandwich.
3. Use a bread knife to cut to smaller, bite-sized pieces. To complete the Singapore breakfast experience, serve with hot kopi/teh and half-boiled eggs.
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