Kaya Toast – 加椰吐司

Kaya toast is a well-known breakfast item in Singapore. It’s simple, shiok, and really enjoyable any time of the day. What we feel is key in this dish is the kaya, which we will teach you how to do this at any time of the day in the comfort of home under 30 mins or less.

Not only is kaya simple to prepare, it is also really enjoyable to make breakfast with love for those close to you too! It might be worth mentioning that there are two types of sugar used, palm sugar and the typical regular sugar. Our recipe, is closer to the caramel coloured version, instead of the usual green ones, the intense flavour of the coconut cream with the palm sugar, really makes for a great coconut caramel tasting kaya. Now let’s get cooking!

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  • Servings: 1 Jar

  • Time: 30 min

  • Skill: Easy


  1. 50g white sugar

  2. 5 pandan leaves

  3. 50g chopped palm sugar

  4. 5 egg yolks

  5. 200 ml coconut milk

  6. 1 loaf traditional white bread


  1. Separate 5 egg yolks from the whites

  2. Whisk the egg yolks and set aside

  3. Add 200ml coconut milk to a pan and 5 stalks pandan leaves

  4. Next add 50g chopped palm sugar and 50g white sugar

  5. Cook for 10 mins until both sugars are dissolved

  6. Add some of the coconut milk to the egg yolks and mix

  7. Transfer pan from stove to a pot of boiling water to create a double boiler

  8. While cooking slowly stir in the egg yolks

  9. Remove the pandan leaves and continue to stir until the jam thickens to the prefered consistency (we like it real thick)

  10. Spread over toasted traditional white bread and serve with half boiled eggs.