Sep 24, 2015

Kaya Toast

My today recipe is a most popular and considered as a breakfast staple in Singapore and Malaysia. Well known as Kaya Toast a coconut egg jam spread on a grilled plain toast. This recipe is created my locals of Singapore and Malaysia to replace the jams to give a local touch with coconut. This Kaya toast is served with local kapi (coffee) for breakfast and also as a snack. This kaya toast is a favorite as snack in street food.
 Kaya is a coconut jam with eggs and top with sugar, I tried to make it with out eggs but my husband says there is a big different with eggs and with out eggs. I didn't get the pandan leaves so I used cardamom powder to give good flavor to the jam, that also make a different flavor may be.. 
Any way he likes the jam on toast...
Recipe adopted from here
 photo kto.jpg Let's check the recipe..
INGREDIENTS:---
Eggs  ---  4
Sugar  ---  200grms
Coconut gream  --- 1/2 cup
Coconut milk  --- 3/4 cup
Pandan leaves  -- 3 I used a tea sp cardamom powder
Corn starch --  1 and hald tab sp mixed with 2 tab sp of water
For caramel ...
50 grams sugar
METHOD:--- 
1. Break eggs in to a big bowl and add coconut cream, coconut milk, sugar and whisk well with a hand blender and filter with a strainer.
2. Transfer the egg mixture into a sauce pan add pandan leaves(I used cardamom powder), switch on the heat on medium low.
3. With the help of a wooden spatula keep stirring the mixture about 20 minutes or till  cooked.
4. Now add corn starch mixture stir well to combine every thing, take care in this stage lumps will form in the jam  so keep stirring.
5. In the meantime make caramel, heat sugar in apan and cook till it become in to golden brown and add the caramel to kaya stir well to combine every thing and switch off the heat.
                                                            

6. Discard the pandan leaves if using and let the kaya cool down.
7. Transfer the kaya again in to a blender and blend till smooth with out lumps.
Store kaya jam in a bottle in the fridge. This jam will stay fresh for a week in the fridge. 
Always use fresh coconut cream and milk for best results.
Kaya jam color depends on caramel so if you want a lighter color use less sugar.
Make it always like thick jam like consistency other wise your toast will become soggy...
FOR KAYA TOAST:---
Bread
Cold butter
Kaya
1. Toast your bread and remove the crust and cut the bread in to two pieces.
2. Now spread the kaya jam on the toast pieces.
3. Cut the butter ion to thin slices and place in between two kaya toast's
4. Again heat the kaya toast for a few seconds to melt the butter lightly.
Enjoy your Kaya Toast with a cup of black coffee or tea....





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9 comments:

Srivalli said...

Sounds like an interesting way of cooking eggs..

vaishali sabnani said...

The sauce has a nice caramels colour, sounds interesting , I guess some recipes are to be best made with eggs.

Usha Rao said...

Kaya looks creamy rich & sinfully delicious!

Sapana Behl said...

Very interesting breakfast recipe.Lovely.

Srividhya said...

Crunchy toast. love the addition of caramel

Priya Suresh said...

My god, those toasts are calling me to have rite now, that coconut egg jam is too awesome.

Sandhiya said...

Interesting Toast recipe. Looks delicious.

Pavani N said...

One of my Malaysian friend makes this and it tastes just amazing. Awesome recipe pick Padma.

Harini-Jaya R said...

Interesting one. Egg lovers will love this, I am sure.