Kaya toast is a Singaporean snack I’ve come across at a few street food and SE Asian restaurants in the city, and honestly, I can’t get enough.  It’s my favorite kind of food, hitting every possible button on your palette: crunchy, gooey, salty, sweet, and umami all at once.  You can buy your own kaya (a coconut curd) or make your own with the recipe below. Typically the dish is served with the toast sandwiching the kaya, a poached egg mixed with black pepper, and soy sauce serving as a dipping sauce; but I like it all wedged together in a sandwich, ready to go.




For 1

2 slices white (or brioche) bread

3 tablespoons kaya (recipe below)

2 teaspoons dark soy sauce (recipe below)

1 egg, fried

pinch of salt

1/4 teaspoon freshly ground pepper


you will have extra

2 tablespoons soy sauce

1 tablespoon molasses

1 tablespoon fish sauce


Toast the bread on one side by putting both slices in one pocket of the toaster, or by toasting on a skillet. Spread one slice of bread with coconut jam (kaya) on the non-toasted side.  Spread the other slice’s non-toasted side with dark soy sauce.  Top the coconut jam side with a sunny side up fried egg (or poached, if you prefer). Sprinkle with salt and pepper, and close with the other side of bread.  Pop the yolk, and enjoy.


you will have extra

6 tablespoons sugar

1 cup canned coconut milk (full fat)

1 lime

1/2 teaspoon pandan extract

4 egg yolks


To make kaya, cook 3 tablespoons sugar in a pot over medium-high heat till light brown, swirling slowly. Reduce heat to low. Keep swirling till sugar is medium-brown. Add coconut milk (beware of steam), and remaining sugar.  Increase heat to high. Stir until sugar is melted and coconut milk is just starting to simmer gently. Add lime zest and pandan extract.

Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk. Over medium heat, cook combined mixture till slightly thickened. Reduce heat to low. Continue stirring till mixture is thick enough to coat spoon thickly.  Transfer to a bowl or bottle. Leave till completely cool. Cover and refrigerate. May be stored up to 1 week.