Recipe: Delicious What Have You Done To My Kaya Toast?

What Have You Done To My Kaya Toast?. 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. I drew inspirations from Sqirl, Los Angeles and Chef Studio.

For years, I had been experimenting with different types of methods and ways to craft out the best kaya toast. I can finally say that this i By using our services, you agree to our Cookie Policy and Terms of Service. 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. You can have What Have You Done To My Kaya Toast? using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of What Have You Done To My Kaya Toast?

1. You need of Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle.
2. It's 250 g of Espresso / Strong Brewed Coffee,.
3. You need 50 g of Demerara Sugar,.
4. You need 2 g of Agar Agar,.
5. It's 75 g of Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,.
6. You need 2 TBSP of Coconut Rum,.
7. You need of Kewpie Mayo, 4 Heaping Spread.
8. You need of Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices.
9. Prepare of Homemade Nyonya Kaya, 4 Heaping Spread.

When in Singapore, do as the Singaporeans do. Perhaps, nothing better would do justice to the modified adage than kaya toast, a popular, crunchy breakfast staple of the glittering city-state. So if you want to taste what arguably the best Kaya Toast of the thin and crpy kind, you should still make a beeline for the main store located at Far East Square. Here, the toast still grilled over a charcoal fire and the eggs and kopi are still made by members of the Loi family.

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

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..

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." If your kaya is watery you just need to cook it for longer. Different brands of coconut cream can vary with how much water they contain. If you still need help, look at this article that lists smaller but good Kaya toast joints in Singapore. A typical Kopi & Kaya Toast Breakfast. Kopi memories on display at Changi Airport.

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