If you can’t go to Singapore, let Singapore and kaya toasts come to you

How? But, how? you may wonder. The answer is a 4-letter word: Kaya.

Kaya (which means rich in Indo/Malay, thanks Intan for the translation :)), is ubiquitous in Singapore. It is usually served on a butter-lathered toast. Have a bite of kaya toast, and you will taste the richness and beauty dreams are made of! Frankly, kaya toasts are only the tip of the iceberg, Singapore has an amazing food culture, and dishes like chili crab, fish head soup and others would definitely make a visit worthwhile. But in the meantime, you can make kaya at home and have a delicious Singaporean breakfast without leaving your house. What makes kaya so great? The coconut milk and egg custard has a delicate, yet unmistakable flavor. It is light and airy, but with the protein from the eggs, it will make you, and keep you full. It is great on toast, on brioche and any bread you may have around the house. Go ahead, give it a try and let us know what you think.

Kaya toast Recipe

Print recipe

Serves	4
Prep time	5 minutes
Cook time	25 minutes
Total time	30 minutes

Ingredients

4 egg yolks (at room temperature, well beaten)
45g palm sugar (3 rounded tablespoons)
45g white sugar (3 rounded tablespoons)
200ml coconut milk (fresh or canned)
4 fresh pandan leaves ((found in well-stocked Southeast-Asian grocery stores))

Directions

1.	Beat the egg yolks thoroughly
2.	Pour the palm and white sugars and the coconut milk into a pan over medium heat. Add the pandan leaves. Stir constantly with a spatula or wooden spoon until the mixture begins to simmer. Turn off the heat
3.	Slowly pour 1/2 of that mixture into your egg yolks. Keep stirring.
4.	Pour the combined egg yolk/mixture back into your pot, turn the heat back on to medium. Stir constantly for 10-15 minutes. You will see the kaya gradually thicken. It might still be a bit runny after 15 minutes, in which case the spread will get a chance to set in the fridge.
5.	Remove the pandan leaves and transfered the thickened kaya into a sterilized jar. Leave the jar lid open to cool completely. When cool, close the jar and store in the fridge for up to one week.
6.	Generously, butter two slices of bread, take the kaya out of the fridge and spread some on your bread. Enjoy your kaya toast!