Kaya butter toast

Name: Kaya butter toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Malaysian
Ingredients: 160 g White wheat bread; 60 g Prepared kaya coconut and egg jam; 24 g Butter

Crisp toast sandwiches with coconut-and-egg jam and thin slices of butter, popular in Malaysian kopitiams.

Estimated total time: 10 minutes2 portionsAbout 370 kcal per portion

Kaya butter toast — representative dish photograph — Photo: Sofi Solihah · CC BY 4.0 · Photo source. Wikimedia thumbnail; responsive display cropping. Representative preparation; photo differences are disclosed in the recipe note.

Ingredients for 2 portions

160 g White wheat bread
60 g Prepared kaya coconut and egg jam
24 g Butter

Method

Use ready-made kaya jam and four slices of plain white wheat bread, weighing 160 g in total. Cut the cold butter into thin slices.
Toast the bread until crisp and lightly golden. Keep the crusts; their weight is included.
Spread 30 g kaya over one slice for each person. Add 12 g butter to each, cover with the other toast slices and cut into fingers.
Serve straight away while the butter softens.

Eggs are already present in traditional kaya; butter adds dairy. Suitable for lacto-ovo vegetarians only when the bread and jam labels meet that diet. Wheat in commercial kaya is conservatively flagged. Ten minutes assumes prepared jam; making and cooling kaya is extra work. Photo shows additional jam beside the toast; only the listed 60 g is counted. Coffee and accompanying eggs are not included. Timing and energy are estimates, not kitchen-tested by Schmackig.

Roti bakar kaya

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Bee Yinn Low / Rasa Malaysia — Kaya Toast reference

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