As you might already know, we visited Singapore for the first time last month and it was an awesome food trip! We ate so many meals in a day, it was hard to keep track of all the amazing food we tried! Some people think Singapore is the food capital of Asia and most of their day to day revolve around food! They take food very seriously which honestly made me very happy! If you are a foodie like me, I would highly recommend you put Singapore on your bucket list.
One very popular dish they served in Singapore (and also very popular in Malaysia) was the Kaya Toast! At first if you looked at a picture of this dish, you think, “what’s so special about it? Just look like toast!” But trust me, the flavour of the kaya jam is life changing!
Kaya Jam is essentially made out of a few simple ingredients: Coconut cream, sugar, pandan and eggs. If you are not familiar with pandan, or also called the Screwpine plant, it is a very popular plant used in many Asian desserts. It is a tropical plant that grows fairly easily in the right conditions and it is used in many dishes from desserts to rice! The Pandan chiffon cake is actually Singapore’s National Cake!
Most of the time, kaya toast is enjoyed during breakfast with a nice cup of tea (mixed with condensed milk, omg!) and a side of soft boiled eggs with a little soy sauce. The sweetness from the kaya toast balances the saltiness from the soy sauce. The combination is magical! After trying Kaya toast in Singapore I knew I had to recreate it once I was home! Most of the ingredients are pretty easy to find. The only ingredient that might be a little more challenging to find (depending on where you live) is the pandan leaves. You can usually find them in the Filipino or other Asian supermarkets. They sell leaves that are frozen (which I prefer) or the extract in a bottle. Try to stay away from any that has additional sugars and food colouring added.
This Kaya toast recipe is so easy and quick (you can make it in 10 minutes) and you can keep it in your fridge for a couple of weeks! That is if it lasts that long!
Watch the video and make it yourself!
How to Make Singapore's Famous Kaya Toast!
- 200 ml Coconut cream (When you open the can of coconut cream, don't mix it up. You want as little water as possible)
- 1/4 cup white sugar
- 1/4 cup palm sugar
- pandan leaves bunch of the frozen leaves
- 4 egg yolks
- In a small sauce pan over medium low heat, add coconut cream, sugar and palm sugar. Whisk until combined.
- Add pandan leaves and cook for 2 minutes
- Remove from heat and slowly add one egg yolk at a time. Make sure you whisk in between adding each eggs to avoid making scrambled eggs.
- Return to a medium low heat for another 2 minutes. You will start noticing the mixture getting thicker.
- Remove from heat and remove pandan leaves. Pour into glass jar and set aside in the refrigerator for at least 1 hour. The mixture will continue to thicken in the fridge.
- To make Kaya Toast, toast your bread, add a layer of kaya jam and slice butter and put in between the bread!