Malaysian food isn’t just about rich curries. If you want lighter fare, check out this fruity salad. Perfect for summer, when mangos are at their best, it’s quick and easy. But don’t be fooled by the simplicity. 

This dish is loaded with complex flavors, as the mango is tossed with red onion, coriander, mint, and sambal. The sheer mention of the name kaya toast brings water to my mouth. Imagine warm and crispy toasted bread, slathered with a nice layer aromatic kaya jam (Malaysian coconut egg jam), and complete with a thin slice of cold butter.

As you hold the kaya toast in your hand, the warmth of the freshly toasted bread melts the butter inside, and as you sink your teeth into the bread, the kaya jam and the butter come oozing out of the bread…ahhhh, heavenly.

Such is the breakfast enjoyed and loved by many in Malaysia and Singapore.

While the rest of the world indulge in fruity jams, we devour with no guilt or with any health concerns the saturated kaya, which is made of eggs, coconut milk, and sugar.

Kaya toast is made of kaya, bread, and butter. Learn how to make kaya toast with step-by-step picture guide. Best kaya toast ever!



  • bread
  • kaya, click the link for the recipe
  • butter


1. Toast your bread and cut out the crust. You can keep the crust if you like. Cut the bread into two pieces and spread a nice layer of kaya jam on top of the bread.
2. Cut a thin piece of cold butter and put on top of the toast. Make sure the butter is cold so it’s easier to cut.
3. The other half of the bread ready to go on top.                                                                                                                      


The warmth of the freshly toasted kaya toast melts the butter and both kaya and butter mix together and come oozing out. This is how the perfect kaya toast should be.                                                                     


Bon Appétit