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How to Make Singapore's Famous Kaya Toast!

Prep Time 5 mins
Cook Time 10 mins
Total Time 1 hr 15 mins
Course Breakfast


  • 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!


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