Kaya Toast

This is my favourite type of breakfast when I’m in Malaysia. I had my first bite & I was hooked; I felt like telling Nutella we’re breaking up! If you’re a Coconut addict like me, you would absolutely adore this dish! 
Try it out & see it becoming your favourite breakfastoption or afternoon snack.


For the Kaya Spread -
  • 8 Eggs
  • 400g +100g Castor Sugar
  • 200g Coconut Cream
  • 1/2 Vanilla Pod/ 1 Pandan Leaf
  • 20g Unsalted Butter
For the Sandwich -
  • Thick slices of White bread/Brioche
  • Salted Butter
  • Kaya Spread
  • Break the eggs in a bowl.
  • Split the vanilla pod, add the specks to the eggs along with the bean.
  • Add 400g of the Sugar to the eggs & lightly stir till fully incorporated. Do not whisk
  • Place this mixture on a Bain-marie & cook for 10 minutes till the eggs start to coagulate.
  • Add the coconut cream & cook for another 15 minutes.
  • In a separate dry pan, heat 100g of sugar till it becomes golden. Add the unsalted butter & mix.
  • Slowly trickle the caramel into the coconut custard & stir till incorporated.
  • Transfer to a glass jar & refrigerate.
  • Lightly grill the thick slice of white bread with a little butter on a non-stick pan.
  • Slather a generous amount of Kaya on the fluffy toast.
  • Top with another toast, cut into half. Serve warm.


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