This crispy toast slathered with homemade vegan kaya jam and butter is a famous Singaporean breakfast food and once you try it, you will get why!
Kaya is a spread made with coconut and eggs but we’ve made it vegan by using sweet potato, coconut cream and pure coconut sugar. Pumpkin is also a great substitute, but I personally prefer sweet potato for a creamier taste and texture.
I used to regularly frequent Toast Box or Ya Kun Kaya Toast in Singapore during weekends and the breakfast queues are snaking long. You can also find other variations like – pork floss toast, thick peanut butter toast, butter sugar toast or plain kaya toast without the butter. They are traditional served with runny half boiled eggs which you can mix and add some soy sauce to turn it into a dip. This may sound gross, but it surprisingly goes well together!
Vegan Eggless Kaya Toast
Ingredients
Homemade Kaya Jam
- 2 medium sweet potatoes (about 2 cups)
- 1 cup coconut cream
- 1/2 cup coconut sugar
- 3 pandan leaves (sub 1/2 tsp pandan extract)
- 1/4 tsp vanilla extract (optional)
Kaya Toast
- white bread (or wholemeal bread)
- vegan butter
- vegan homemade kaya
Instructions
- Blend sweet potatoes, coconut cream and sugar until it forms a smooth paste.
- Add the paste to pan on low heat. Tie together the pandan leaves and add to the mixture. If you don't have pandan leaves, you can add pandan extract.
- Stir until the mixture thickens. Remove the pandan leaves.
- Wait for it to cool. Transfer to a glass container and refrigerate for up to 2 weeks*.