Recipe: Delicious Hong Kong Style Kaya Toast

Hong Kong Style Kaya Toast. Hong Kong-style French toast is for any time, any day. Let us show you the way with a run-down of our seven favorite places in the city to indulge. Si Yik soaks its bread with lots of egg, puts a layer of kaya or peanut butter in between, and then deep-fries everything together.

Kaya toast is widely known as a traditional Singaporean breakfast item. It is also a well-known snack in Singapore and Malaysia and can be eaten during breakfast or as a afternoon snack. This dish was invented by Hainan immigrants to the Malay peninsula. You can have Hong Kong Style Kaya Toast using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Hong Kong Style Kaya Toast

1. Prepare of Canola / Peanut / Vegetable Oil, For Frying.
2. It's 2 of Eggs Lightly Beaten,.
3. Prepare 3 TBSP of Evaporated Milk,.
4. Prepare 6 Slices of Homemade Shokupan / White Sandwich Bread,.
5. It's of Homemade Nyonya Kaya, 2 Heaping Spread.
6. You need of Homemade Cultured Butter, 2 Heaping Spread.
7. You need of Condensed Milk, For Serving.
8. Prepare of Nature Superfoods' Yacon Syrup, For Serving (Optional).

This type of toast is very common in HK. We often have it for tea. Their iconic kaya toast has fans all over the world, and once you try it, you'll become one, too! Pair it with their equally famous kopi range and get an energetic jolt that lasts all day.

Hong Kong Style Kaya Toast instructions

1. This is how this dish looked like in 2014..
2. Fast forward 2018, I recreated this dish and this is how it looked like. I kinda regretted dredging it with panko breadcrumbs as they lost that iconic yellowish look..
3. You can get the shokupan recipe on my previous post or visit: https://www.fatdough.sg/post/shokupan.
4. You can get the nyonya kaya recipe on my previous post or visit: https://www.fatdough.sg/post/nyonya-kaya.
5. You can get the cultured butter recipe on my previous post or visit: https://www.fatdough.sg/post/cultured-butter.
6. In a skillet over medium-low heat, add about 2 inches of oil. *To check the temperature of the oil, simply insert a wooden chopstick. If there are bubbles forming around the chopstick, the oil is ready. The bubbles should not be bubbling rapidly.* In a shallow bowl, add eggs and milk..
7. Whisk to beat the eggs and combine well. Remove crust from the bread. *You can save the crust for bread crumbs or fry them up into bread fries* Dredge the bread with the egg mixture on both sides..
8. Gently drop the sandwiches into the oil away from you. Fry until lightly golden brown on both sides. *The bread will brown and burn very fast. Make sure the temperature is at medium-low heat. Using a pair of chopsticks to keep flipping for even browning.*.
9. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. Repeat the steps with the remaining bread. Spread kaya on 2 slices of the fried bread..
10. Spread butter on another 2 slices of fried bread. Stack the butter slices onto the kaya ones. Finally, place the remaining slices on top. Slice and serve with a drizzle of condensed milk..
11. To make bread fries, toss the crust into the remaining egg batter and fry until crispy. I like to serve with kaya as a dipping sauce and a drizzle of Nature Superfoods' yacon syrup or maple syrup.*.

Try these as a set for a discounted price! Book through Klook and get instant confirmation! - Klook Hong Kong. The kaya toast was fine, served as a sandwich toast with a spread of kaya and slices of butter. I think kaya toast might be the Hainanese community's greatest contribution to the cuisine of the Malay peninsula. They took the traditional coconut jams found around Asia and boosted its flavour with dark caramel, combining it with toast and hand-roasted coffee for the original Hainanese café experience.

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