Kaya toast with soft-boiled eggs doused in soy sauce and white pepper will always be a top-tier breakfast for any Malaysian.
Traditional recipes for this Malaysian coconut jam can take hours of stirring to achieve the correct taste and texture – a luscious creamy coconut custard with caramel notes. The traditional method also involves a double-boiler and, if going down the Peranakan Nyonya route, the making of pandan essence from fresh pandan leaves.
