A Photo Guide on How to Make Kaya Toast From Scratch
It’s no secret that Kaya toast is one of Singapore’s favourite breakfast treats. Everyone from kids when they’ve been good, to adults when they’re feeling nostalgic, loves a bit of something sweet to start their day.
With it being so popular, I decided to put together a handy how-to guide. It includes a recipe and photos documenting how to make this delicious delicacy from scratch. So, let’s go on this adventure together.
I used the recipe from Rasamalaysia.com, which is nice and simple, explaining everything you need to do step by step.
For the kaya you’ll need:
200ish grams of sugar
½ a cup of coconut cream
¾ of a cup of coconut milk
3 pandan leaves tied into a knot
1 ½ cornstarch and water
And for the caramel: (This will make sense a little later)
50 – 27 grams of sugar
As per the recipe: You start with eggs, coconut cream, coconut milk and sugar. (Pro tip, if you’re desperate for your flat to smell like coconut, then may I recommend accidentally knocking over the coconut milk while you try to take a picture of it. Works a treat.)
You’re also going to need three pandan leaves, tied into knots, but that’s for later. Put the eggs, coconut cream, coconut milk and sugar into a bowl and mix thoroughly.
Once that’s done, strain it off into a saucepan, add the pandan leaves and cook on a low to medium heat. Stir constantly for about 20 minutes. I personally listen to audiobooks during times like this, but that’s just me. Now add the cornstarch, which will cause lumps but that’s ok. I forgot to photograph this bit because I ran out of hands. Which is also why there isn’t a picture of me straining the mixture.
Once the time has passed, you can make your caramel. It’s as easy as putting sugar in a pan and heating slowly until it’s a golden brown liquid.
Then mix it into the Kaya mixture. I apparently didn’t make enough caramel which is why my Kaya is a little pale. But, I promise it’s still plenty sweet enough.
Next, you need to leave it to cool for a while. In part, because you’re going to put it in a blender or mixer. If it’s piping hot and accidentally explodes, it’s much nicer to get a face full of room temperature Kaya than boiling, scoldingly, permanently-scarring Kaya. Which I promise, is not as much fun as it sounds.
Once it’s cooled, remove the leaves and pour it into the mixer. Blend until you’ve got a nice even, smooth consistency.
Then put into jars and you’re done! You can keep it in your fridge for about a week. You can pretend it will last that long.
I personally like to leave it in the fridge overnight, so that it’s even colder when I eat it, but that’s just me. When it comes to my Kaya toast, I subscribe to the idea of serving hot toast, cold butter and, of course, a soft egg alongside black coffee. Delicious.
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