An irresistible combination of a thick slab of butter with the rich and creamy kaya, the traditional kaya bread is our nation’s favourite breakfast – made popular by coffee joints such as Yakun and Toast Box serving these lovely oldies in our modern, fast pace society.
“Ultimately, what is most appealing about making kaya yourself, is that you can use all natural ingredients, without preservatives, flavourings and colourings, and adjust the sweetness to your taste.” – Celia
Oh, did we mentioned that it goes perfectly with a cup of hot coffee or tea? Additionally, throw in 2 eggs in the hot water and scoop it up under 6mins for that perfect, half-cooked, soft boiled eggs to complete your morning.
Celebrating our Singapore’s birthday by presenting to you Kaya Butter Steamed Bun recipe by Celia Lim. A happy holiday to everyone and Happy National Day!
Preparation Time: 10 hrs | Cook Time: 30 mins | Total Time: 40 mins
No. of servings: 4
- 5 eggs
- 150g sugar
- 225ml coconut milk
- 5 pandan leaves, cut into 1 cm
- 5 tbsp water
- Butter, cut into thin slices
- Traditional toast
Step 1: Prepare pandan juice
- Place panda leaves and water into the chopper. Chop up the pandan leaves. Transfer the mixture into the cheese cloth, squeeze out 100ml of pandan juice.
Step 2: Prepare the kaya
- In a container, add in eggs and sugar. Whisk to combine until the sugar dissolves. Pour in coconut milk and pandan juice, whisk again to achieve a smooth consistency.
- Pour the mixture through a sieve into a metal bowl. Place the metal bowl over a pot of simmering water, stir the mixture continuously until it thickens. Set aside and let cool.
- To achieve a smooth texture, blitz it with a hand blender. Once it has completely cooled down, pack in an air-tight container and keep it in a chiller.
Step 3: Prepare steam bun for a hearty breakfast
- Spread the kaya and place a slice of butter on the bread. Put the bread into the steamer and let it steam for 2 minutes.
- Serve it with a cup of hot tea/coffee and soft-boiled egg.
Recipe adapted from Celia @ Food Delicacy
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