Vegan Eggless Kaya Toast
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!
Servings: 15 toasts
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*.
Notes
*The earlier you consume your kaya, the fresher and less sour it tastes. Do not keep for more than 2 weeks as the kaya is fresh and will have a high tendency to spoil.