Malaysian Kaya Toast (Roti Bakar Kaya)

Name: Malaysian Kaya Toast (Roti Bakar Kaya)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Malaysia
Ingredients: 4 large eggs; 1 cup (240 ml) thick coconut milk; 3/4 cup (150 g) granulated sugar; 2 pandan leaves, knotted (or 1/2 tsp pandan extract); 1/4 tsp salt; 8 slices soft white bread, about 1/2 inch (1.5 cm) thick; 1/4 cup (60 ml) kaya, from above or good-quality store-bought; 4 tbsp (55 g) unsalted butter, cut into thin cold slabs

Roti bakar kaya Say it: ROH-tee BAH-kar KAH-yah

By the Passport Plate editors. Published November 10, 2026.

Jump to recipe Pin it

Kaya toast is a beloved Malaysian breakfast and tea-time snack: crisp toasted white bread spread with kaya, a slow-cooked coconut, egg and pandan jam, and finished with cold butter. The contrast of warm, crunchy bread, sweet creamy kaya and salty melting butter is the point. In kopitiams it is often paired with soft-boiled eggs and strong coffee, but at home it is quick to assemble once a jar of kaya is ready.

Malaysian Kaya Toast (Roti Bakar Kaya)

Roti bakar kaya

Pronounced ROH-tee BAH-kar KAH-yah

Serves: 4
Prep: 15 min
Cook: 45 min
Total: 1 hr
Level: Easy

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

Kaya (makes about 2 cups / 480 ml; use 1/4 cup / 60 ml for the toast)

4 large eggs
1 cup (240 ml)240 ml (1 cup) thick coconut milk
3/4 cup (150 g)150 g (3/4 cup) granulated sugar
2 pandan leaves, knotted (or 1/2 tsp pandan extract)
1/4 tsp salt

Toast

8 slices soft white bread, about 1/2 inch (1.5 cm) thick
1/4 cup (60 ml)60 ml (1/4 cup) kaya, from above or good-quality store-bought
4 tbsp (55 g)55 g (4 tbsp) unsalted butter, cut into thin cold slabs

Method

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.

Regional variants

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.

Cook's notes

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.

Serve with

Serve with soft-boiled eggs seasoned with dark soy sauce and white pepper, and strong kopi or teh tarik.

Make ahead and storage

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.

Malaysian Kaya Toast (Roti Bakar Kaya)