kaya toast

How to Make Kaya Spread and Kaya Toast at Home

Last Updated on September 8, 2020 by Tina

There are so many things I miss in Singapore, one of them is the kaya toast. It was introduced to me by my boyfriend when I visited him last January. I love the kaya toast in Fun Toast, and also the kaya toast he prepares for me for breakfast. I’ve been to SG three times before that visit, but last January was my first time to try kaya toast.

Kaya toast is a traditional Singaporean breakfast made of lightly toasted bread slices, slathered with a nice layer of kaya jam (pandan flavored coconut egg jam), and with a thin slice of cold butter. It is served with half-boiled egg and coffee or tea.

I’ve been craving for kaya toast since March. And just as restaurants in La Union started opening again after the ECQ (Enhanced Community Quarantine), I chanced upon the Instagram account of Clean Beach. I found out that they serve kaya toast. And that they make their own spread.

I got intrigued when I was told that they make their own kaya spread, so I started Googling for the recipe. I did try their kaya toast too and it was okay but found it too sweet (my sister said the same).

Kaya Toast Clean Beach

My craving was not fully satisfied so I decided to make my own spread. I followed a recipe I found online and it was really good. So now I’m gonna share with you how to make kaya spread and kaya toast.

You might also want to read: 7 Things To Do In Singapore With Kids

How to Make Kaya Spread

My first attempt to make kaya spread was in June. I followed Rasa Malaysia’s recipe. It was successful, my craving was satisfied and my brother liked it. But homemade kaya spread lasts for less than two weeks only so the second time I made a spread, I cut the recipe in half. Also, I reduced the quantity of sugar because I feel that 100 grams is still a lot, and I didn’t add caramel anymore. The result- the spread’s sweetness was perfect. The recipe I’m going to share with you is the one where I used half the quantity of Rasa Malaysia’s recipe but you can check this link if you want the original recipe.

To make kaya spread, you’re going to need coconut milk and coconut cream. I’ve read that you can use canned coconut milk and cream but fresh is still better. Since we have a coconut tree here, I decided to make my own coconut milk and cream from grated coconut.

How to Make Coconut Cream and Coconut Milk

To make coconut cream and milk, you’re going to need grated coconut and lukewarm water. The coconut meat is simmered in lukewarm water. The difference between cream and milk is concentration and consistency.

To make coconut cream, simmer four parts shredded coconut meat in one part water then squeeze to extract the cream. Then strain through a fine sieve.

To make coconut milk, simmer one part shredded coconut meat in one part water then squeeze to extract the milk. Then strain through a fine sieve.

Kaya Spread Recipe


2 eggs

85 grams brown sugar

1/4 cup coconut cream

1/3 cup coconut milk

3 pandan leaves tied into a knot

1 tablespoon cornstarch dissolved in 1 tablespoon water


Crack the eggs into a big bowl or container. Add the coconut cream, coconut milk, and sugar. Whisk the mixture well. Make sure the sugar is completely dissolved. Filter the mixture with a strainer.

Transfer the mixture into a saucepan (non-stick preferred). Add the pandan leaves into the mixture and turn on the heat to medium-low. Using a wooden spatula or a pair of wooden chopsticks, keep stirring the mixture until they are cooked, about 10 minutes. Please take note that lumps will form while you are stirring the mixture. Do not panic, this is normal.
When you see that the kaya spread is almost cooked, add the corn starch mixture to thicken the kaya. Turn off the heat when you see that it’s already cooked. (From my experience, the cooking time shouldn’t exceed 10 minutes).

Discard the pandan leaves and let the kaya spread cool down.

Transfer the kaya spread to a blender when it is cool. Blend until it reaches a silky smooth consistency. Transfer the spread in an airtight container or a jam bottle and keep in the refrigerator. This should be good for about 10 days.

Notes (It might help to know)

  • The first time I made kaya spread using Rasa Malaysia’s recipe, I used five eggs.
  • I tried adding caramel but it solidified before I was able to add it to the mixture. I didn’t add caramel the second time I made a spread.
  • The mixture was cooked after 12 minutes. It was a bit runny. The second one I made was a lot better. It has a thicker consistency.


How to Make Kaya Toast

Kaya Toast from Fun Toast

Lightly toast two slices of sandwich bread on both sides. You can do this in a toaster or on the stovetop in a dry frying pan over low heat. I toasted mine in a sandwich toaster.

Spread softened butter on one slice. Spread kaya spread on top of the buttered surface of the toast. Top with the other slice of toast and slice in half vertically. Trim off all the crusts if you want to be more authentic, or just keep the crusts (whatever pleases you).

Serve with a soft-boiled egg with a light soy sauce and white pepper on the side.

How to Make Soft-boiled Egg

Preparing a soft-boiled egg is a bit tricky. I tried many times but always end up with a hardboiled egg. After many failed attempts, I decided to ask my boyfriend how he does it.

So what you do is you boil water in a pot. When the water boils, turn off the heat. Add the egg to the pot, and then begin timing. Five minutes is perfect for a runny yolk.

Hope this helps you satisfy your craving for kaya toast. If you have any questions regarding the preparation of the spread or whatever, feel free to ask.

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