Growing up in Seremban I used to get Kaya toast from a stall above my local wet market. The vendor used large, very light and fluffy bread, cut into thick slices. The slices were then grilled over charcoal before being smeared with a generous amount of Kaya and sandwiched with thick chunks of butter.
It wasn’t until I visited Singapore as an adult that I realised Kaya toast is more commonly made using regular slices of toasted white bread and compressed in a sandwich press prior to serving. I’ve yet to find a bread outside of Malaysia that is as light and fluffy as I remember, but an un-cut white loaf from your local bakery may come close.
My Hangout-on-Air where I show you some other uses for Kaya.
KAYA – Pandan & Coconut Jam
Makes approx. 3 cups
INGREDIENTS:
- 200 ml coconut cream
- 3 eggs
- 280 g raw sugar
- 30 ml water
- 2 pandan leaves, cut into 5 cm lengths
METHOD:
-
Blend pandan leaves and water. Strain to extract juice, discard leaves.
-
Combine pandan water with all other ingredients in a heat-proof bowl, whisk well until smooth. Cover bowl with foil and scrunch to seal.
-
Place bowl in a steamer, (OR place bowl over a pan of boiling water to create a double boiler), and cook for 1 ½ hours, topping up water as needed, until custard is set.
-
Allow to cool completely then purée the custard with stick blender to create a smooth jam. Store in refrigerator.
TIP:
Traditional recipes call for standing at a stove for hours, stirring the mixture constantly. My method creates a set custard and uses a stick blender to turn it into jam. Of course if you want to cook the custard over a very low heat, stirring regularly until thick, you are more than welcome to.
Instead of water blended with pandan leaves you can use a splash of pandan concentrate, but keep in mind that your jam will be green.
KAYA TOAST
Serves 1, multiply recipe as required
INGREDIENTS:
- 2 thick slices white bread, crusts removed
- Butter, sliced to 3 mm (1/8 inch) thick
- 2 Tbsp kaya jam
METHOD:
-
Toast or grill bread. Spread kaya onto one piece of warm toast, place butter slices on the other piece to cover surface evenly.
-
Sandwich butter and kaya together, then press down gently with the palm of your hand. Cut in half diagonally.
TIP:
Kaya toast is traditionally served with a strong cup of Malaysian coffee and a side of soft-boiled egg sprinkled with pepper, soya sauce and sesame oil.
Print 
PDF