Kaya toast. The sheer mention of the name kaya toast brings water to my mouth. Imagine warm and crispy toasted bread, slathered with a nice layer aromatic kaya jam (Malaysian coconut egg jam), and complete with a thin slice of old butter. As you hold the kaya toast in your hand, the warmth of the freshly toasted bread melts the butter inside, and as you sink your teeth into the bread, the kaya jam and the butter come oozing out of the bread…ahhhh, heavenly. Such is the breakfast enjoyed and loved by many in Malaysia and Singapore. While the rest of the world indulge in fruity jams, we devour with no guilt or any health concerns the saturated kaya, which is made of eggs, coconut milk, and sugar. When I posted my kaya recipe a few days ago, I promised to teach you how to make kaya toast, so here is the step-by-step. I will tell you that the key is warm crispy toast. Traditionally,...
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