Malaysischer Kaya Toast (Roti Bakar Kaya)
Roti bakar kaya Aussprache: ROH-tee BAH-kar KAH-yah
Kaya-Toast ist ein beliebtes malaysisches Frühstücks- und Teezeit-Snack: knusprig geröstetes Weißbrot, bestrichen mit Kaya, einer langsam gekochten Kokosnuss-Ei-Pandan-Marmelade, und mit kalter Butter abgeschlossen. Der Kontrast von warmem, knusprigem Brot, süßer cremiger Kaya und salziger schmelzender Butter ist der Clou. In Kopitiams wird er oft mit weichgekochten Eiern und starkem Kaffee serviert, aber zu Hause ist er schnell zusammengestellt, sobald ein Glas Kaya bereit ist.
Malaysischer Kaya Toast (Roti Bakar Kaya)
Roti bakar kaya
Aussprache ROH-tee BAH-kar KAH-yah
- Für
- 4
- Vorbereitung
- 15 Min.
- Zubereitung
- 45 Min.
- Gesamt
- 1 Std.
- Schwierigkeit
- Einfach
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Kaya (makes about 2 cups / 480 ml; use 1/4 cup / 60 ml for the toast)
Toast
Zubereitung
Make the kaya. whisk the eggs, coconut milk, sugar and salt in a heatproof bowl until smooth. Add the knotted pandan leaves and set the bowl over a pot of gently simmering water, making sure the bowl does not touch the water.
Cook over a gentle simmer, stirring constantly with a silicone spatula, for 35-45 minutes, until the mixture thickens to a loose custard, turns deep golden and coats the spatula. If using pandan extract, stir it in during the last 5 minutes.
Remove the pandan leaves if used, scrape the kaya into a clean jar and let it cool completely; it will thicken further. You need 1/4 cup (60 ml) for this recipe; refrigerate the rest.
Toast the bread until deep golden and crisp on both sides, either in a toaster or on a dry griddle over medium heat.
Spread 1 tablespoon (15 ml) kaya over one slice of each pair of toast. Lay 1 tablespoon (14 g) cold butter on the other slice.
Close the sandwiches, press gently so the butter and kaya meet, and cut each in half diagonally if you like. Serve immediately while the bread is still crisp and the butter is melting.
Regionale Varianten
Some kopitiams toast the bread over charcoal for a smoky edge, and some cooks spread kaya on both slices and add a second layer of butter. A little sugar sprinkled on top is another old-fashioned touch.
Tipps des Kochs
- Keep the water at a gentle simmer and stir constantly so the eggs thicken into a smooth jam rather than scrambling.
- Use slightly stale thick white bread for the crispest toast, and toast it just before serving.
- The kaya thickens as it cools, so stop cooking when it coats the spatula but still looks a little looser than you want in the jar.
Dazu servieren
Serve with soft-boiled eggs seasoned with dark soy sauce and white pepper, and strong kopi or teh tarik.
Vorbereiten und Aufbewahren
The kaya can be made ahead and refrigerated in a clean jar for up to 1 week; toast and assemble the sandwiches just before serving.
