Kaya toast has long been viewed as one of the most common national breakfast staples that is unique to both Singapore and Malaysia and enjoyed by people from all walks of life.

This type of indigenous toast is basically a sandwich spread just with kaya (and with butter in some cases).

It is usually taken at your local neighbourhood kopitiam and paired with a cup of piping hot locally-brewed kopi (coffee) or teh (tea). Traditionalists will also order two soft-boiled eggs to complete the meal. Although kaya toast is seen as a breakfast snack, it is available throughout the day.

Kaya’s local roots can be found in its recipe, which comprises coconut milk mixed with eggs and flavoured with sugar. It is then mixed with pandan leaves (screwpine leaves), giving it a distinctive green colour and aroma. Another variation of kaya -- which is brown in colour -- is mixed with hand-made caramelised sugar.

As for the toast, the bread (or Lohti) that is used is the locally-baked white or brown bread. Instead of using a toaster, the bread is usually toasted over a charcoal or electric grill until the outer layer becomes cripsy.

But as enterprising Singaporeans discover more ways to enjoy their kaya fix: There have been other variations of kaya toast that use small buns, French loaves or even Ciabattas.

One can enjoy making their own kaya toast using off-the-shelf packaged kaya found in many supermarkets around Singapore. Or you can make your own kaya jam using the recipes found at the websites below.

Mother tongue
Kaya
(Malay): Seri-Kaya (rich)
(Hokkien - Chinese dialect): 咖吔 ka-iā

Lohti
(Singlish) - Traditional bread (come from the word 'Roti' - which is Malay for bread)

Where got?
Your friendly neighbourhood kopitiams (coffeeshops), Ya Kun Kaya Toast, Killiney Kopitiam, Toast Box, Ah Mei, Old Town

Recipes
http://www.kaya.sg/kaya_recipe.htm
http://livingfootprints.com.au/?s=Kaya

Did you know?
- Kaya is an American slang for weed and it's also the feeling of being high or happy. Made famous by Bob Marley.
- Pandan leaves is a very versatile plant which is highly valued in Southeast Asia. It is extensively used in cooking - be it as flavour for curries, cakes or rice. In some SEA regions, pandan leaves are also used as building materials, clothing and textiles as well as for medication.

* Picture is author's own