Kaya Toast
In Malay, kaya translates to rich, which perfectly describes this toasted bread spread with custardy kaya jam and cold salted butter. Kaya toast is popular throughout Malaysia, Singapore and other regions of Southeast Asia where pandan, the star ingredient, grows as a tropical plant with palm-like leaves. Kaya jam is made with fresh pandan, coconut milk, palm sugar and lots of eggs, which make it creamy. In this version, adapted from Kyo Pang, the founder and the executive chef of New York City’s Kopitiam, milk bread slices sandwiching kaya jam come with soy-seasoned half-boiled eggs for dipping. Kiera Wright-Ruiz
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