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Kaya toast is all about crispy toasted bread, rich butter, and creamy homemade coconut jam (kaya). It’s a must-have breakfast in Malaysia and Singapore. I’ll show you how to make the perfect kaya butter toast at home with my video guide and tips to get it just right!
Kaya Toast Origins
Kaya toast is a classic breakfast dish in Malaysia and Singapore. During the colonial era, the British introduced ingredients like sugar, and Chinese immigrants from Hainan, who arrived in Nanyang (南洋), created kaya—a sweet, creamy spread made from local coconut milk, eggs, and sugar. Traditionally, kaya is slathered on toasted white bread with butter, giving us the iconic kaya butter toast. Kaya and toast is often served alongside soft-boiled eggs and a cup of strong coffee (kopi), making it a staple breakfast in local “kopitiams” or coffee shops run by these Chinese immigrants.
In Malaysia, Kluang Railway Kaya Toast, which hails from Kluang, a town in southern Malaysia, made the dish famous in Peninsular Malaysia. What makes Kluang Railway Kaya Toast stand out is how the bread is toasted—using charcoal fire, which imparts a smoky flavor and that perfect crunch. While kaya butter toast is enjoyed all over Southeast Asia, including southern Thailand and certain parts of Indonesia, it remains deeply rooted in Malaysia, where it has been served for generations.
Due to the proximity of Malaysia and Singapore, Hainanese breakfast culture spread to Singapore, and Yakun Kaya Toast has become a well-known brand in the island state. Ultimately, many of the best Malaysian-Chinese dishes have their roots in mainland China, but they’ve evolved with local ingredients, shaping the unique culinary heritage of Malaysia that we know today.
Kaya Butter Toast
Just thinking about kaya and butter toast makes my mouth water. Crispy toasted bread, a thick layer of fragrant kaya jam, and a thin slice of cold butter—it’s simple but so good. The warmth of the toast melts the butter just enough, blending with the creamy kaya so every bite is rich, buttery, and perfectly sweet.
The best and most authentic version of kaya butter toast is made using a charcoal fire. In modern homes, however, a toaster works just fine. While you can buy coconut jam just about everywhere these days, homemade is always the best.
Serve it with soft-boiled eggs seasoned with soy sauce and white pepper, and you’ve got the perfect Malaysian breakfast. Whether it’s for breakfast, a tea-time snack, or even a late-night treat, this kaya toast recipe is authentic and absolutely delightful—especially when made with my homemade Coconut Jam (Kaya Jam). You have to give it a try!
Why This Recipe Will Win You Over
This recipe is all about using simple ingredients to recreate that kopitiam-quality kaya toast at home for the perfect bite.
- Crispy, golden toast. The bread gets that perfect golden crisp on the outside while staying soft on the inside. It’s the foundation that makes everything else come together so deliciously.
- Delicious homemade coconut jam. Made with eggs, coconut milk, and pandan, this kaya jam has a rich, sweet flavor and creamy texture. The best part? Try my recipe and you can make it in just 30 minutes!
- Perfect anytime. Whether it’s breakfast, tea time, or even a late-night snack, this recipe never fails to impress every time.
Ingredients You’ll Need
- Bread – Go for soft, fluffy white bread like Hainanese bread, milk bread, or Japanese shokupan.
- Kaya – I highly recommend homemade kaya—check out my Coconut Jam (Kaya Jam) recipe! My version is the version passed down from my late grandmother. It’s rich, creamy, thick (non-watery unlike store bought version) and caramelized. I’ve included a section in the FAQs on how to make the lighter, pandan-flavored Nyonya kaya.
- Butter – Use cold, salted butter.
Check out the recipe card at the bottom of this post for all the ingredient details.
How To Make Kaya Toast
Once the kaya jam is ready, assembling the toast takes just 5 minutes!
Start by toasting your bread. You can cut off the crust if you’re not a fan. Once your bread’s nice and crispy, slice it into two pieces and spread a generous layer of kaya jam on top.
Slice a thin piece of cold butter and pop it right on top of the toast. Make sure the butter’s cold—it makes cutting way easier and helps it melt perfectly when it hits the warm bread.
Got the other half of the bread ready to go on top? Perfect! Just stack it on.
Now, the magic happens—the warmth from the toast melts the butter, and you’ve got that sweet kaya and creamy butter oozing out. That’s the perfect kaya toast, right there. Enjoy!
Secrets To Perfect Kaya Butter Toast
- I recommend going for soft, fluffy white bread. Traditional choices include Hainanese bread or milk bread, but regular sandwich bread or Japanese shokupan also work really well.
- I like to toast my bread until it’s golden and crispy on the outside, but still soft and pillowy on the inside. While charcoal grilling is the traditional way, a toaster or skillet works just as well to get that perfect crunch.
- Homemade kaya makes all the difference. The fresh coconut-pandan flavor is so much more aromatic than store-bought versions. Check out my Coconut Jam Kaya recipe!
- For that perfect melt, I always use cold butter. Slice it thinly so it melts right into the warm toast, giving you that creamy contrast with the kaya. I prefer salted butter for a tint of savory goodness but unsalted butter is fine, too. However, avoid room temperature butter—it’s too soft and a bit tricky to work with.
Frequently Asked Question
It all comes down to how it’s made. The mix of kaya (coconut jam) and bread gives you carbs and some fats, but the classic version usually includes butter, which adds extra calories. If you’re looking for a lighter option, try using whole-grain bread and cutting back on the butter or kaya. Pairing it with a soft-boiled egg also helps make it a more balanced breakfast.
The traditional version typically includes butter for added richness, but you can definitely make it without.
Kaya toast should be made fresh and served immediately.
Other Malaysian Treats You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Kaya Toast
Ingredients
- 1 slice bread
- 1 tablespoon coconut jam
- 1 slice butter, salted or unsalted
Instructions
- Toast the bread in a toaster. Cut the bread into two pieces and spread the kaya jam on top.
- Cut a thin slice of cold butter and place it on top of one of the pieces of bread.
- Stack the other half of the bread on top.
- The warmth of the freshly toasted kaya toast melts the butter, blending it with the kaya as they ooze together. This is how the perfect kaya toast should be. Bon appétit!
Video
Notes
- I recommend going for soft, fluffy white bread. Traditional choices include Hainanese bread or milk bread, but regular sandwich bread or Japanese shokupan also work really well.
- I like to toast my bread until it’s golden and crispy on the outside, but still soft and pillowy on the inside. While charcoal grilling is the traditional way, a toaster or skillet works just as well to get that perfect crunch.
- Homemade kaya makes all the difference. The fresh coconut-pandan flavor is so much more aromatic than store-bought versions. (Check out my Coconut Jam Kaya recipe!)
- For that perfect melt, I always use cold butter. Slice it thinly so it melts right into the warm toast, giving you that creamy contrast with the kaya. Trust me, avoid room temperature butter—it’s too soft and a bit tricky to work with.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
