Kaya Toast Recipe – Authentic Singaporean Mung Bean & Coconut Spread

Last Updated on 2 months by Neha Deshmukh

Kaya Toast Recipe – Authentic Singaporean Mung Bean & Coconut Spread

Okay, let’s be real. Kaya toast is more than just breakfast. It’s a feeling, a memory, a little slice of Singaporean sunshine. I first tasted it on a trip years ago, and I’ve been chasing that perfect kaya spread ever since! It took a bit of experimenting, but I’m so excited to share my version with you. This recipe brings all the comforting flavors of kaya toast right to your kitchen.

Why You’ll Love This Recipe

This kaya recipe isn’t just delicious; it’s surprisingly achievable at home. Forget hunting down the perfect jar – you can make a truly authentic kaya spread with ingredients you can easily find. It’s creamy, fragrant, and utterly addictive. Plus, the aroma of pandan leaves while it cooks? Pure bliss!

Ingredients

Here’s what you’ll need to create this Singaporean delight:

• 1 cup Mung bean (approx. 200g)
• 1 cup Coconut milk (approx. 240ml)
• ?? cup Sugar (approx. 150-200g – adjust to your sweetness preference!)
• 2 Pandan leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Mung Bean Varieties & Soaking Times

Green mung beans are what you want here. Don’t worry about finding a super specific variety. Soaking is crucial though. Overnight (at least 8 hours) is best. This softens the beans for a super smooth kaya. If you’re short on time, a quick boil for 30 minutes followed by a soak in hot water for a couple of hours will do in a pinch.

Coconut Milk – Full Fat vs. Low Fat

Full-fat coconut milk is the way to go for the richest, creamiest kaya. It really contributes to that luxurious texture. You can use low-fat, but the result won’t be quite as decadent.

Sugar – Traditional vs. Modern Options

Traditionally, palm sugar (gula melaka) is used, which gives a lovely caramel flavour. However, granulated sugar works perfectly well and is much easier to find. I usually use regular white sugar, but you can experiment with brown sugar for a slightly deeper flavour.

Pandan Leaves – The Aromatic Secret

Don’t skip the pandan leaves! They impart a unique, floral aroma that’s essential to kaya. You can find them frozen in many Asian grocery stores. Knotting them helps release their fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your mung beans overnight. Once they’re nice and plump, drain them well.
2. Pop the drained beans into your pressure cooker with 2 cups of water. Cook for about 5 whistles until they’re beautifully soft.
3. Let the cooked beans cool down completely. Then, blend them into a super smooth paste. A high-speed blender is your friend here!
4. Now for the magic! In a non-stick pan, combine the mung bean paste, coconut milk, sugar, and knotted pandan leaves.
5. Cook over medium heat, stirring constantly. This is important – you don’t want it to burn!
6. Keep stirring until the mixture thickens and starts to shine. It will thicken even more as it cools, so don’t overcook it.
7. Once it’s spreadable (think thick custard), remove from the heat and take out the pandan leaves.

Expert Tips

Here’s how to level up your kaya game:

Achieving the Perfect Kaya Consistency

The ideal kaya consistency is smooth and spreadable, like a thick jam. It should coat the back of a spoon. Remember it thickens as it cools!

Preventing Burning During Cooking

Low and slow is the key. Constant stirring is non-negotiable. A non-stick pan is also a lifesaver.

Selecting the Right Bread for Kaya Toast

Soft, fluffy milk bread is traditional. Think the kind of white bread that’s super light and airy. It provides the perfect canvas for the kaya.

Variations

Want to get creative? Here are a few ideas:

Vegan Kaya Toast Adaptation

Substitute the coconut milk with another plant-based milk like cashew or almond milk. It won’t be exactly the same, but still delicious!

Gluten-Free Kaya Toast Options

Use your favourite gluten-free bread. Just make sure it’s soft enough to complement the kaya.

Adjusting Sweetness Levels

I like my kaya on the sweeter side, but feel free to reduce the sugar to ¾ cup or even ½ cup if you prefer.

Festival Adaptations (e.g., serving during Hari Raya)

Kaya is often enjoyed during festive occasions like Hari Raya. Serve it with rendang and other traditional dishes for a truly special meal.

Serving Suggestions

Kaya toast is best enjoyed warm, spread generously on toasted bread with a thick slab of butter. A soft-boiled egg with a dash of soy sauce and white pepper on the side? Chef’s kiss! It’s the perfect breakfast, brunch, or afternoon snack.

Storage Instructions

Leftover kaya can be stored in an airtight container in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

What is Kaya and where does it originate from?

Kaya is a sweet coconut egg jam originating from Southeast Asia, particularly Malaysia, Singapore, and Indonesia. It’s a beloved breakfast staple and a symbol of comfort food.

Can I use other beans besides mung beans for Kaya?

While mung beans are traditional, some people experiment with other beans like azuki beans. The flavour will be different, but it can be interesting!

How do I know when the Kaya is cooked to the right consistency?

It should coat the back of a spoon and hold its shape slightly. Remember it will thicken as it cools, so err on the side of slightly undercooked rather than overcooked.

What is the best way to store leftover Kaya?

Store in an airtight container in the refrigerator for up to a week.

Can I make Kaya ahead of time and freeze it?

Yes! Kaya freezes beautifully. Store it in a freezer-safe container for up to a month. Thaw overnight in the refrigerator before using.