Thin crisp toast spread with coconut-pandan kaya and cold salted butter.
Kaya Toast is thin crisp toast spread with coconut-pandan kaya and cold salted butter.
Make Kaya Toast when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Toast the bread until crisp and lightly browned.
Spread kaya evenly over the hot toast.
Lay thin slices of cold salted butter over the kaya so they begin to soften but do not fully melt.
Close with another piece of toast and cut into small rectangles.
Serve immediately, traditionally with soft eggs seasoned with soy and pepper.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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