Kaya Toast

30 min


1 Jar

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!

No Reviews


Adjust Servings
50g white sugar
50g chopped palm sugar
5pandan leaves
5egg yolks
200ml coconut milk
1loaf traditional white bread



Separate 5 egg yolks from the whites
Mark as complete

Whisk the egg yolks and set aside
Mark as complete

Add 200ml coconut milk to a pan and 5 stalks pandan leaves
Mark as complete

Next add 50g chopped palm sugar and 50g white sugar
Mark as complete

Cook for 10 mins until both sugars are dissolved
Mark as complete

Add some of the coconut milk to the egg yolks and mix
Mark as complete

Transfer pan from stove to a pot of boiling water to create a double boiler
Mark as complete

While cooking slowly stir in the egg yolks
Mark as complete

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

Spread over toasted traditional white bread and serve with half boiled eggs.
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!