Updated: Aug 1, 2020
For years, I had been experimenting with different types of methods and ways to craft out the best kaya toast. I can finally say that this is probably the best version. Probably. Kaya toast has been a staple in Singapore's brunch; it is the Singaporean's peanut butter and jelly sandwich. Kaya + butter were spread on thin slices of toasted bread and enjoyed over a cup of coffee.
I made that kaya sandwich in 2015 using a panini press. I even drizzled some gula melaka syrup over the top for good measure. I still wasn't satisfied tho.
In 2018, I made this kaya toast with pandan caviar. That was the very 1st time I had toyed around with molecular gastronomy and I failed epically. I allowed the "caviar" to cool before dripping into the cold oil, hence the awkward shapes.
Fast forward 2020, this is the vision I finally settled on. I drew inspirations from Sqirl, Los Angeles and Chef Studio. If you have not check out Sqirl yet, please do so. Their jam and toast are simply the best despite recent allegations. Also, check out Chef Studio YouTube channel for lots of brilliant chefy recipes.
You get the crispy-mayo-toasted bottom, soft bite with light, fluffy, buttery, savory, dense and sweet topping; the coffee caviar cut thru' all that richness perfectly with an amazing aftertaste. Every mouthful is loaded with different types of textures as well. This is indeed a flavor bomb. I am literally drooling thinking about this. You have to give this recipe a try!
Inspired by Sqirl & Chef Studio
Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
Espresso / Strong Brewed Coffee, 250g
Demerara Sugar, 50g
Agar Agar, 2g
Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened, 75g
Coconut Rum, 2 TBSP
Kewpie Mayo, 4 Heaping Spread
Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
Homemade Nyonya Kaya, 4 Heaping Spread
Cast Iron Skillet / Pan
Syringe / Squeeze Bottle
Hand / Stand Mixer
Please visit my "How To Make Tangzhong Milk Bread" page for the recipe.
Please visit my "How To Make Nyonya Kaya" page for the recipe.
Please visit my "How To Make Cultured Butter" page for the recipe.
Prepare the coffee caviar.
Chill the bottle of oil in the fridge overnight.
In a sauce pot over medium heat, add coffee, sugar and agar agar.
Stir to dissolve.
Bring it up to a boil.
Allow it to boil for 2 mins.
Remove from heat and immediately, use a syringe to suck up the coffee mixture or transfer it into a squeeze bottle.
Slowly drip the coffee mixture into the bottle of cold oil.
Repeat this step for the remaining coffee.
*If the coffee starts to cool down, heat up the coffee over the stove and repeat the process*
Drain thru' a sieve over a large bowl.
*You can reuse the oil.*
Plunge the coffee caviar into a bowl of clean water to wash excess oil.
Remove and plunge into another bowl of clean water.
Repeat the steps until the water is clean of oil.
Set the sieve of coffee caviar to drain off any excess water.
Keep in a container and chill in the fridge until ready to use.
*It can keep up to 7 days.*
You can pour a cup of warm and spoon in the coffee caviar. That will make an excellent cup of latte.
Prepare the whipped butter.
In a large bowl add butter.
Use a hand or stand mixer whip the butter on low speed until softened.
Add in coconut rum.
Continue whipping until light, fluffy and pale in color. Almost like mayo consistency.
Set aside at room temperature until ready to use.
Prepare the toast.
Spread mayo on one side of each toast.
Toast the bread until crispy (1 side only), mayo side down in a skillet over medium heat.
Remove from heat and place onto serving plates.
Spread the whipped butter onto each toast.
Gently spoon the kaya over the butter.
Lastly, place the coffee caviar over the top.
Who needs boba tea when you can have milk coffee caviar?
Here's the recipe video: