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Travel from your kitchen: Singaporean kaya toast

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.

Contributor

Chef Darren Farr, The Lokal, Singapore

Despite our Aussie roots, we make a mean Kaya spread from scratch in the kitchen. Our take on the classic Singapore breakfast (Kaya, or coconut egg jam, on toast) is aromatic and creamy. We hope that the sweet and rich flavour can bring comfort to our customers during this especially trying time! 

For those looking for a hearty Aussie-style brunch, we are still open for takeaway and delivery during this time – please contact us at +65 6423 9918.

Ingredients

  • 2 litre coconut cream (we recommend the Chaokoh brand)
  • ½ bunch pandan leaves
  • 1kg Gula Melaka (palm sugar)
  • 800g egg yolks

Instructions

  1. Bring cream to boil with pandan leaves; allow to steep.
  2. Whisk yolks and palm sugar until sugar fully dissolves.
  3. Pre-heat sous vide bath to 81o Celsius with glass jars inside.
  4. Strain cream into yolk mix; whisk well together.
  5. Pour into heated jars, seal and place into sous vide bath making sure to keep the temperature a constant 81o Celsius.
  6. Cook for 1 hour.
  7. Remove and allow to cool completely before refrigerating.

To serve, slice up your choice of bread. Toast bread to a light golden brown, and serve the kaya along with slabs of chilled butter.

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