National Breakfast Series(1): Kaya

Kaya (pronounced as Kah-Ya) is a type of spread that is very popular in Malaysia (and other part of Southeast Asia). “Kaya” literally means "Rich", often refer to the taste and texture of the spread. Kaya is made with coconut milk, eggs and sugar.

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Variety

There is different variety of Kaya available in Malaysia, made with slightly different ingredients. The Nyonya Kaya, is greenish in color due to the addition of Pandan extract in the spread. Hainan Kaya is darker in color and sweeter in taste, thanks to higher sugar content and longer caramelisation process. Some Malays recipe call for custard powder for a thicker texture while other would substitute with duck eggs.

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Kaya is almost universal. Malaysian had found numerous ways to consume this thick rich sweet jam with a variety of toasts, snacks, desserts and many more.

Kaya Toast

The most common way to have some delicious Kaya. Any toast will do, be it white bread or whole wheat. Some butter or margarine will elevate the entire experience. Last but not least, a cup of nice Teh Tarik will help you get to the maximum happiness humanly achievable in early morning. Also, it’s super cheap! Less than US$1 per serving!

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Steamed Bun

If you prefer something fluffier and steamier, a hot bun with Kaya is definitely the best choice! No buns? White bread to the rescue! Again, some butter and margarine for depth layering and finish with a cup of hot White Coffee for the best experience!

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Kaya Puffs

More commonly known as Kaya Kok, is a crumbly puff pastry filled with Kaya and baked to gorgeous golden brown. It's very popular among Chinese, eaten both as snack and staple for breakfast.

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Waffles and Eggies

Eggies is actually a form of waffle, where its hollow “balls” substitute the waffle’s square grid. Eggies are quickly gaining popularity here in Malaysia, where many new shop pop up in shopping malls. Nevertheless, our beloved old friend, Kaya is still found as one of the trusty spread to go with the trendy snack.

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