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.
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.
If you don't have a toaster, you can toast the bread in an oven for 10-15 minutes at 200°C (392°F) until they are crispy and browned.
Prep Time: 10 mins