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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, what have you done to my kaya toast?. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

What Have You Done To My Kaya Toast? is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. What Have You Done To My Kaya Toast? is something which I’ve loved my whole life.

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. 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. Kaya toast is a traditional Singaporean breakfast made of lightly toasted bread slices, slathered with a nice layer of kaya jam (pandan flavored coconut egg jam), and with a thin slice of cold butter.

To begin with this recipe, we must 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 it.

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. Get 250 g Espresso / Strong Brewed Coffee,
  3. Make ready 50 g Demerara Sugar,
  4. Make ready 2 g Agar Agar,
  5. Get 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
  6. Prepare 2 TBSP Coconut Rum,
  7. Make ready Kewpie Mayo, 4 Heaping Spread
  8. Take Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
  9. Make ready Homemade Nyonya Kaya, 4 Heaping Spread

I often find myself wondering if other coffee stalls had forgotten to put butter in … Kaya toast is toasted (grilled, traditionally) bread filled with kaya and butter. Kaya is a jam or custard, whichever way you want to label it, made from eggs, sugar and coconut milk. 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.

Steps 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.

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. I also like my kaya to have a thicker consistency instead of runny, as I don't like the "watery" part of the kaya making my toast "soggy." Although you may take your kaya toast straight, do like the locals do and dip the bread in a duo of soft-boiled eggs dashed with dark soy sauce and a dusting of white pepper. (Eggs are usually. So, pair your kaya butter toast with a sugarless drink - a plain tea or black coffee.or maybe a "Kopi-C-kosong", if that's something you enjoy! With a little effort, you too can have guilt-free kaya butter toast!

So that is going to wrap it up with this exceptional food what have you done to my kaya toast? recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!