full recipe – kaya toast (toast with coconut jam)
Kaya toast is a simple breakfast that earns its cult status. Invented by Hainanese immigrants in early 20th century Singapore, it’s traditionally enjoyed with a cup of kopi or tea. It’s quick, comforting and just sweet enough to feel like a special treat. Classic kaya relies on eggs for its texture, though cornflour does the job just as nicely in a vegan version. You can grab salted caramel sauce at most supermarkets, or whip up your own if you’re feeling keen.
Makes 4
INGREDIENTS
8 slices white bread
30g vegan butter, sliced
kaya jam
300 ml coconut milk
2 pandan leaves, cut into 3 cm pieces
100g coconut (palm) sugar
2 tablespoons salted caramel sauce
1/4 teaspoon salt
1 tablespoon cornflour (cornstarch)
METHOD
To make the kaya jam, put coconut milk and pandan leaves in a saucepan over medium heat and bring to the boil. Remove from heat and set aside for 15 minutes.
Add coconut sugar, salted caramel sauce and salt to the pan, and mix until dissolved.
In a separate small bowl, mix the cornflour with 2 tablespoons of water, then pour into the pan. Return to the lowest heat and cook for 15–20 minutes until the jam thickens (keep stirring so it doesn’t burn).
Take the pandan leaves out and wait for the jam to cool down. You can store the unused jam in an airtight container in the fridge for up to a week.
Toast the bread and spread each slice with the kaya jam. Add sliced butter to one piece of toast and sandwich with another piece of toast. Repeat with remaining bread.
Cut each kaya toast into pieces to serve.
This is an edited extract from Vegan Asian Street Food by Yang Liu, published by Hardie Grant Books. Available in stores nationally. Photography by Katharina Pinczolits.
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