Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, what have you done to my kaya toast?. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
What Have You Done To My Kaya Toast? is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. What Have You Done To My Kaya Toast? is something that I have 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 begin with this particular recipe, we must prepare a few components. You can cook 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?:
- Prepare Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
- Take 250 g Espresso / Strong Brewed Coffee,
- Make ready 50 g Demerara Sugar,
- Prepare 2 g Agar Agar,
- Prepare 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
- Make ready 2 TBSP Coconut Rum,
- Prepare Kewpie Mayo, 4 Heaping Spread
- Get Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
- Prepare 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.
So that is going to wrap it up for this special food what have you done to my kaya toast? recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
