Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, what have you done to my kaya toast?. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
What Have You Done To My Kaya Toast? is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. What Have You Done To My Kaya Toast? is something that I’ve loved my whole life.
What to serve with singapore kaya toast. Kaya toast is usually served Kopitiam half-boiled eggs doused in a bit of soy sauce and ground white peppercorns (it must be white pepper for me) and milk tea. All of these just seriously remind me of childhood.
To get started with this particular recipe, we have to first prepare a few components. You can have what have you done to my kaya toast? using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make What Have You Done To My Kaya Toast?:
- Prepare Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
- Get 250 g Espresso / Strong Brewed Coffee,
- Get 50 g Demerara Sugar,
- Take 2 g Agar Agar,
- Get 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
- Prepare 2 TBSP Coconut Rum,
- Get Kewpie Mayo, 4 Heaping Spread
- Take Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
- Make ready Homemade Nyonya Kaya, 4 Heaping Spread
Kaya toast, made of a pandan-flavored coconut jam and butter between lightly toasted bread slices, is an iconic Singaporean merienda fare. If you're one of those saddened by the reported closing of Toast Box and worry you won't taste your favorite kaya toast again, don't fret. Reviews of kaya toasts in Singapore. Share if you like beginning your day with a traditional breakfast.
Steps to make What Have You Done To My Kaya Toast?:
- You can check out my previous post on how to make Tangzhong Milk Bread or visit: www.fatdough.sg/post/tangzhong-milk-bread
- You can check out my previous post on how to make Nyonya Kaya or visit: www.fatdough.sg/post/nyonya-kaya
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently spoon the kaya over the butter.
Lastly, place the coffee caviar over the top.
Serve immediately.
Kaya Toasts originated from the Hainanese. Hainanese cooks used to make these toasts onboard British boats. For them, strawberry jam is too expensive so they mixed coconut with pandan. Kaya Toast is the classic Singaporean breakfast, served alongside a gao kopi and two soft-boiled eggs. There is good reason for the Traditionally, kaya is served on thin, well-toasted slices of bread for a very crunchy, coffee dunk-able bite.
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