The Secret recipe of making perfect Kaya Toast better than Ya Kun Singapore

Are you ready to unlock the secrets of making the most delicious kaya toast? In this video, we'll guide you through the entire process, from creating your very own homemade kaya jam to assembling the perfect kaya toast sandwich that rivals Ya Kun or ToastBox.

What is kaya jam? It's a rich, creamy coconut and egg custard with a hint of pandan flavour - a true taste of Southeast Asia! We'll show you traditional techniques for making authentic kaya jam that will leave you craving more.

But kaya jam isn't just for toast! Get creative with these ideas:

Drizzle it over pancakes or waffles
Swirl it into your morning porridge
Use it as a filling for sweet buns or pastries

Ingredients:
4-5 eggs - good quality
200g caster sugar
375ml coconut cream
pandan leaves

For the caramel:
100g caster sugar
2 tbsp salted butter
salt to season

Don't forget to like, share, and subscribe to our channel for more delicious recipes and culinary adventures. Let us know in the comments how you like to enjoy your kaya!

#kayatoast #kayajam #singaporeanfood #southeastasianfood #breakfast #homemade #foodie #recipe #traditionalfood #coconut #pandan #auntieliz #chefelizabethhaigh

[Qoonutz]

Woah! Auntie Liz, the double boiler is so nostalgic! I remember my late Grandmother used to use it to double boil all sorts of goodness! Making kaya is a lot of work. I am lazy. I buy Fong Yit Brown Caramel Kaya in Singapore. This is my favourite brand!

[frankiechan]

I'd been hearing about Kaya for a while and finally picked up a jar - now I'm addicted.
(Although I just spread butter on rather than putting actual slices of butter between the bread)
I've been trying the various commercial brands at the local Asian supermarkets and shops to see if there is a brand that I much prefer over the others.
I will have to get one of my friends to pick up a jar of yours the next time they are in the UK (assuming it's OK to carry through customs) and bring it back to Australia.

[awineandfoodnerd]

Thank you, Auntie Liz! I’ve been reading and hearing about Kaya jam for a little while now and this explains it so well. Will have to give it a try since I can find fresh pandan nearby.

[weemeeliew]

Looks very authentic! Am sure it’s delicious. Loving your double boiler pots, they’re cute and vintage.

[sst]

This remind me when I’m cooked the Kaya to my Beijing friend years back with limited ingredients I can get in the local hypermarket, unfortunately can’t get the Pandan leaves. It’s my first attempt to make Kaya with limited kitchenware at my friend house too. Never expected the stirring taken up so much time. However, blessed enough it turns up good… 😮‍💨. Glad that my friend enjoy it and brought to her parent too. Thanks for Aunty Liz sharing the recipe, I will try to make it again when I’m have time. 😂😂😂

[arcticfire]

Great way to start my morning. Thank you for everything you do. Love your vids. Just like you your dish are beautiful

[elegely]

You can cut the toast however you like. Some places cut into a heart shape ❤

[Gabrielyu_]

Absolutely mouthwatering. I wonder if this version of kaya tastes different from the "Green" kaya that's also available in Singapore?

[SuperValue]

Kaya toast is one of the most delicious Singaporean breakfasts ever

[daaraindon]

Had this at Mei Mei the other day, it was SO good!

[elegely]

My go to morning breakfast is kaya butter toast + 2 half boiled eggs + teh

[Your.Uncle.AngMoh]

A Singaporean food vlogger (Dancing Bacons) called pandan "Asian vanilla" in a recent video. It's pretty horrid by itself, but it just adds so much to whatever it gets put into.

I was thinking that gula melaka would have been the sugar used historically. But the flavours in it would have quite an effect on the final taste of your kaya- and not necessarily for the better.

You don't mention pandan extract. Fresh is best, but sometimes one must make do with what one can get. It also, from my experience, tends to be coloured a very vivid artificial green.

Hot toast and cold butter combine really well. I was told as a kid to eat my crusts otherwise I wouldn't get curly hair.

Add this dish of deliciousness to a couple of half-boiled eggs with white pepper and soy sauce. Wash it down with either a kopitiam coffee or a glass of sweet, black Cameron Highlands tea- teh O. This would be on high rotation for breakfast. One day this, the next a roti prata/canai, the next a Western/Singaporean scrambled eggs with turkey sausages and bacon (halal one!), and maybe a combination of what we in Australia call "Singapore noodles" and chicken curry on the fourth day. Fruit, cereal, and yoghurt would be for a brunch.

[SamIhsan]

Do Singaporeans have the brand that comes in a large but short red tin. I ate that brand of kaya about a month ago, and suddenly I was transported back to my childhood. Also, Auntie Liz, instead of butter try putting a slice of cheese between your kaya toast. You will not regret it!

[juliayeo]

I am gonna get myself a double boiler tomorrow. ❤ kaya, thank you

[jeffs.]

Well done Auntie Liz. I'm looking forward to your next video.

[paulwagner]

When reheating, should you use the double boiler to bring it gently up? And to about what temperature?

[classiccasualgaming]

Basically, there are two types of kaya: The golden-brown type and the green type. I prefer this golden-brown type.

[seanmcerlean]

That's some serious caloriea & sweetness.😊

[PetraKann]

Now Liz, it’s one thing to hack away at mushroom stems recklessly but another thing all together to carve off the bread crusts from a Kaya toast.
The humanity…..

[UnknownLanaFan]

Auntie lizz what's a good replacement for pandan i can't find it near me