🇲🇾 Malaysian Cuisine

Kaya Toast

Coconut Jam Toast

Prep Time 15 min

Servings 2

Difficulty Easy

Calories 336 kcal

Crispy charcoal-toasted bread slathered with kaya (coconut and pandan egg jam) and cold slabs of butter — served with soft-boiled eggs seasoned with soy sauce and white pepper.

Ingredients

4 slices white bread (thick cut)
4 tbsp kaya (coconut pandan jam)
2 tbsp cold butter, sliced
4 eggs for soft-boiling
Light soy sauce
White pepper
Kopi-o (black coffee) to serve

Instructions

1 Toast bread slices over charcoal or in a toaster until golden and crispy on both sides.
2 Spread a generous layer of kaya on one slice, place cold butter slabs on top.
3 Sandwich with the second slice and cut diagonally.
4 Soft-boil eggs: bring water to a boil, turn off heat, add eggs, cover for 7 minutes.
5 Crack eggs into a small dish. Season with a dash of light soy sauce and white pepper.
6 Dip the kaya toast into the runny egg mixture and enjoy with kopi-o.

Did You Know?

The original kopitiams used charcoal-fired metal frames to toast bread, and purists insist this charcoal toast has a flavor that modern electric toasters can never replicate.