Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, hong kong style kaya toast. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Hong Kong Style Kaya Toast is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Hong Kong Style Kaya Toast is something which I have loved my entire life.
A simple yet ingenious combination, kaya toast was created in maritime Southeast Asia by Hainanese Chinese immigrants, who worked as galley hands on This is also the only place in Hong Kong to serve up kaya pineapple buns! Think fluffy bolo bao smeared with Hainanese-style brown sugar kaya. Hong Kong-style French toast is for any time, any day.
To begin with this recipe, we have to prepare a few components. You can cook hong kong style kaya toast using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Hong Kong Style Kaya Toast:
- Make ready Canola / Peanut / Vegetable Oil, For Frying
- Get 2 Eggs Lightly Beaten,
- Take 3 TBSP Evaporated Milk,
- Make ready 6 Slices Homemade Shokupan / White Sandwich Bread,
- Prepare Homemade Nyonya Kaya, 2 Heaping Spread
- Get Homemade Cultured Butter, 2 Heaping Spread
- Get Condensed Milk, For Serving
- Get Nature Superfoods' Yacon Syrup, For Serving (Optional)
A well-known snack in the region, it can be eaten during breakfast or as a afternoon snack. Believed to be invented by Hainan immigrants in Singapore, Singaporeans often consume this food with a cup of tea or coffee. Wishing all a Happy Lunar New Year from Ya Kun Kaya Toast! I think kaya toast might be the Hainanese community's greatest contribution to the cuisine of the Malay peninsula.
Steps to make Hong Kong Style Kaya Toast:
- This is how this dish looked like in 2014.
- Fast forward 2018, I recreated this dish and this is how it looked like. I kinda regretted dredging it with panko breadcrumbs as they lost that iconic yellowish look.
- You can get the shokupan recipe on my previous post or visit: https://www.fatdough.sg/post/shokupan
- You can get the nyonya kaya recipe on my previous post or visit: https://www.fatdough.sg/post/nyonya-kaya
- You can get the cultured butter recipe on my previous post or visit: https://www.fatdough.sg/post/cultured-butter
- In a skillet over medium-low heat, add about 2 inches of oil. - - To check the temperature of the oil, simply insert a wooden chopstick. - - If there are bubbles forming around the chopstick, the oil is ready. The bubbles should not be bubbling rapidly. - - In a shallow bowl, add eggs and milk.
- Whisk to beat the eggs and combine well. - - Remove crust from the bread. - - You can save the crust for bread crumbs or fry them up into bread fries - - Dredge the bread with the egg mixture on both sides.
- Gently drop the sandwiches into the oil away from you. - - Fry until lightly golden brown on both sides. - - The bread will brown and burn very fast. Make sure the temperature is at medium-low heat. Using a pair of chopsticks to keep flipping for even browning.
- Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. - - Repeat the steps with the remaining bread. - - Spread kaya on 2 slices of the fried bread.
- Spread butter on another 2 slices of fried bread. - - Stack the butter slices onto the kaya ones. - - Finally, place the remaining slices on top. - - Slice and serve with a drizzle of condensed milk.
- To make bread fries, toss the crust into the remaining egg batter and fry until crispy. I like to serve with kaya as a dipping sauce and a drizzle of Nature Superfoods' yacon syrup or maple syrup.*
They took the traditional coconut jams found around Asia and boosted its flavour with dark caramel, combining it with toast and hand-roasted coffee for the original Hainanese café experience. Hong Kong-style French Toast is prepared with two slices of peanut butter or coconut jam-smeared milk bread, which are dipped into a batter of eggs and vanilla essence, then pan-fried or deep-fried in oil until golden brown. The toast is best served warm with butter and a drizzle of sweetened condensed milk or maple/golden syrup along with a cup of Hong Kong Milk Tea (here For even more extravagance, top with a scoop of vanilla ice cream. I filled the Hong Kong Style French Toast with peanut butter, but Kaya Jam. Transfer onto a serving plate and place a slice of butter on the center.
So that is going to wrap this up for this exceptional food hong kong style kaya toast recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
