Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). This isn’t the place for fancy sourdough, supermarket-style sliced white bread is the go here, the butter should be cold (and ideally Pepe Saya), and I use kaya that has pandanus in it so the pale green contrasts with the butter and bread. It’s that easy. In Singapore kaya toast is usually served with a soft-boiled egg; I like to keep my sweet and savoury separate, but go ahead and add one if you like. I do enjoy this simple treat with a cup of coffee whether I’m in a Singaporean kopi tiam or at home. See the video below for another deliciously easy Singaporean sweet treat, perfect for breakfast or dessert.
Serves 1
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