What Have You Done To My Kaya Toast?
What Have You Done To My Kaya Toast?

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, what have you done to my kaya toast?. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kaya + butter were spread on thin slices of toasted bread and enjoyed over a cup of coffee. This is the vision I finally settled on. I drew inspirations from Sqirl, Los Angeles and Chef Studio.

What Have You Done To My Kaya Toast? is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. What Have You Done To My Kaya Toast? is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have what have you done to my kaya toast? using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make What Have You Done To My Kaya Toast?:
  1. Prepare Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
  2. Make ready 250 g Espresso / Strong Brewed Coffee,
  3. Get 50 g Demerara Sugar,
  4. Get 2 g Agar Agar,
  5. Make ready 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
  6. Get 2 TBSP Coconut Rum,
  7. Take Kewpie Mayo, 4 Heaping Spread
  8. Prepare Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
  9. Make ready Homemade Nyonya Kaya, 4 Heaping Spread

Kaya toast is a traditional Singaporean breakfast made of lightly toasted bread slices, slathered with a nice layer of kaya jam (pandan flavored. The single and double slice kaya toast is your typical toasted sandwich, with a layer of kaya jam in the middle and a thin slice of salted butter, so the consistency of the jam becomes even more custardy. The difference between the two is that the double slice is either made, as aptly named, with two slices of bread or with very thick bread. Kaya toast is a popular Malaysian and Singaporean breakfast consisting of two slices of toasted bread filled with kaya, a traditional spread made with sugar, eggs, coconut milk, and pandan flavoring.

Instructions to make What Have You Done To My Kaya Toast?:
  1. You can check out my previous post on how to make Tangzhong Milk Bread or visit: www.fatdough.sg/post/tangzhong-milk-bread
  2. You can check out my previous post on how to make Nyonya Kaya or visit: www.fatdough.sg/post/nyonya-kaya
  3. You can check out my previous post on how to make Cultured Butter or visit: www.fatdough.sg/post/cultured-butter. You can also use a good quality salted butter.
  4. Prepare the coffee caviar. - - Chill the bottle of oil in the fridge overnight. - - In a sauce pot over medium heat, add coffee, sugar and agar agar. - - Stir to dissolve.
  5. Bring it up to a boil. - - Allow it to boil for 2 mins. - - Remove from heat and immediately, use a syringe to suck up the coffee mixture or transfer it into a squeeze bottle. - - Slowly drip the coffee mixture into the bottle of cold oil.
  6. Repeat this step for the remaining coffee. - - If the coffee starts to cool down, heat up the coffee over the stove and repeat the process - - Drain thru' a sieve over a large bowl. - - You can reuse the oil. - - Plunge the coffee caviar into a bowl of clean water to wash excess oil.
  7. Remove and plunge into another bowl of clean water. - - Repeat the steps until the water is clean of oil. - - Set the sieve of coffee caviar to drain off any excess water. - - Keep in a container and chill in the fridge until ready to use. - - It can keep up to 7 days. - - You can pour a cup of warm and spoon in the coffee caviar. That will make an excellent cup of latte.
  8. Prepare the whipped butter. - - In a large bowl add butter. - - Use a hand or stand mixer whip the butter on low speed until softened. - - Add in coconut rum. - - Continue whipping until light, fluffy and pale in color. Almost like mayo consistency. - - Set aside at room temperature until ready to use.
  9. Prepare the toast. - - Spread mayo on one side of each toast. - - Toast the bread until crispy (1 side only), mayo side down in a skillet over medium heat. - - Remove from heat and place onto serving plates. - - Spread the whipped butter onto each toast.
  10. Gently spoon the kaya over the butter. - - Lastly, place the coffee caviar over the top. - - Serve immediately.

The dish is typically served with a slice of butter and two semi-boiled eggs on the side, paired with a cup of milk tea or hot coffee. Kaya butter toast (also known simply as kaya toast) looks more like a sandwich than its open-faced peers, and you won't find it dusted with pastel sprinkles or topped with superfoods cut into stars. It's a classic Malaysian and Singaporean breakfast of slices of toasted white bread sandwiched with coconut egg jam, also called kaya jam. Most weekends we would spread it on golden brown toast and have it alongside soft boiled eggs, but if we were lucky, my mom would make a kaya sandwich and then french toast the whole thing. My six-year-old self loved canned kaya, but once you've had the fresh stuff, you'll never go back.

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