[Singapore Kaya Toast]
Southeast Asia is rich in coconut-based dishes and products. Among these, a particular standout is “kaya jam,” made from coconut milk, eggs, sugar, and the fragrant pandan leaf. The rich sweetness, achieved by slowly simmering with added sugar, offers a nostalgic flavor. Kaya toast, generously spread with this kaya jam, is a beloved Singaporean breakfast staple enjoyed by everyone from children to the elderly.
Kaya toast originated in 1919. It began at Kheng Hoe Heng, a coffee shop on Killiney Road run by immigrants from Hainan Island, where they served fragrant toast baked over charcoal, spread with kaya jam and butter. The perfect interplay of sweet and savory flavors made it an ideal breakfast for busy mornings back then, and it quickly spread throughout Singapore. By 1992, a 15-year regular customer of the shop took over the recipe and expanded it as “Killiney.” Now a chain with over 40 outlets, it carries on this traditional taste that has walked alongside Singapore's history.
To truly savor kaya toast, experience it the local way. The classic set includes kaya toast, a drink, and a soft-boiled egg. For the drink, Singaporean-style coffee (“kopi”) or tea (“teh”) are the usual choices. The local way is to add dark soy sauce and pepper to taste to the soft-boiled egg served in a small dish, mix it well, and then dip the kaya toast into it. The balance between the sweet toast and the savory soft-boiled egg is exquisite, and alternating between the two keeps it interesting until the last bite. Of course, you're free to just bite into the kaya toast or scoop up the soft-boiled egg with a spoon. The charm of kaya toast lies in its versatility; there are no strict rules, allowing for a wide range of ways to enjoy it.
Kaya jam is popular as a Singapore souvenir and can now be found in Japanese supermarkets and specialty import stores. The bread used for kaya toast is typically brown, like whole wheat bread, and usually thinly sliced. This time, we used regular 8-slice white bread, toasted it crispy over direct flame using a Tetsuki Yakiami from Tsujiwa Kanaami, generously spread kaya jam, and sandwiched butter between the slices. Kaya toast pairs beautifully with a Zelkova Bread Plate from Moyai Kogei or a Cafe Tray from Glocal Standard Products. For the soft-boiled egg, we recommend using a slightly deeper dish like a Teshiozara from Shirokiya Shikkiten, making it easier to dip the toast. A Renge Spoon from Yoshita Handi-Design Studio is perfect for scooping up the runny yolk.
The sweetness of kaya jam and the aroma of butter, the savory tang of soy sauce coating the soft-boiled egg. The mellow jam and egg, paired with the crisp bite of the toast. Enjoy the harmony and contrast as you experience a taste of Singaporean mornings right at home.
Kaya Jam
https://amzn.to/483fWLF
Moyai Kogei's Zelkova Bread Plate
https://www.shokunin.com/en/moyai/
Glocal Standard Products's Cafe Tray
https://www.shokunin.com/en/glocal/cafetray.html
Shirokiya Shikkiten's Teshiozara
https://www.shokunin.com/en/shirokiya/teshio.html
Ichiyougama's Mug
https://www.shokunin.com/en/ichiyou/mug.html
THE's Soy Sauce Cruet
https://www.shokunin.com/en/the/
Yoshita Handi-Design Studio's Renge Spoon
https://www.shokunin.com/en/yoshita/cutlery.html
Tsujiwa Kanaami's Tetsuki Yakiami
https://www.shokunin.com/en/tsujiwa/tetsuki.html
References
https://yakun.jp/kaya-toast/
https://singalife.com/category/105752/
