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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, what have you done to my kaya toast?. One of my favorites food recipes. For mine, 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. What Have You Done To My Kaya Toast? is something which I have loved my entire life.

Kaya toast is a traditional Singaporean and Malaysian breakfast item invented by the Hainanese immigrants. The food consists of two slices of toast with butter and kaya (coconut jam). What to serve with singapore kaya toast.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make What Have You Done To My Kaya Toast?:
  1. Get Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
  2. Take 250 g Espresso / Strong Brewed Coffee,
  3. Get 50 g Demerara Sugar,
  4. Prepare 2 g Agar Agar,
  5. Make ready 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
  6. Make ready 2 TBSP Coconut Rum,
  7. Prepare 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

However, there are many new renditions of. Kaya Toast is eaten as a snack or for breakfast in Singapore. Ya Kun Kaya Toast is one of the popular chains and is my favorite. Kaya toast, made of a pandan-flavored coconut jam and butter between lightly toasted bread slices, is an iconic Singaporean merienda fare.

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.

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. 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. You can even sample kaya toast without leaving the airport: Changi Airport is home to branches of both Killiney and Ya Kun. Kaya toast is a classic Malaysian and Singaporean breakfast of slices of toasted white bread sandwiched with coconut egg jam. Kaya jam, more similar to in texture to lemon curd than preserves or jelly, is a time-consuming process. "That's why a lot of people aren't doing it," says Pang.

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