What is Kaya? Singapore's Coconut Jam and Where to Eat It

Kaya is a sweet jam made from coconut milk, eggs and sugar, usually flavoured with pandan leaves. It is the signature spread of Singapore's kopitiam breakfast: kaya toast, eaten with a slab of butter, soft-boiled eggs and a cup of kopi or teh. The word "kaya" means "rich" in Malay.

What goes into kaya

The main ingredients are coconut milk, eggs and sugar, cooked slowly and stirred until thick. Pandan gives the green, fragrant version, while kaya made with caramelised sugar is brown and has a deeper, caramel flavour.

• Green kaya: pandan flavoured, lighter and more fragrant. Often associated with Nyonya (Peranakan) style.
• Brown kaya: made with caramelised sugar. Often associated with the Hainanese kopitiam style.

Kaya toast

A classic kaya toast set has thin slices of toasted bread, kaya, and a slice of cold butter, served with two soft-boiled eggs seasoned with soy sauce and white pepper, plus a hot drink. Some outlets offer steamed bread, French toast or buns with kaya instead.

Where to try it

Several chains are known for kaya toast:

• Ya Kun Kaya Toast: a Singapore chain whose roots go back to a 1944 coffee stall.
• Killiney Kopitiam: a kopitiam brand that traces its history to 1919.
• Toast Box: a local chain with kaya toast and kopi.
• Old-school kopitiams and hawker centres: often have their own house-made kaya, and many people prefer these for the homemade taste.

Kaya also appears in bakeries as buns, puffs and cakes. Menus and prices vary and change, so check each outlet. Opening hours also differ.

Buying kaya to take home

Jars of kaya are sold at supermarkets, in the airport and at the chains above. Fresh, home-style kaya usually has a short shelf life and needs refrigeration, while commercial jars have preservatives. Check the label for the use-by date, and for allergens such as egg and coconut.

Making kaya at home

Kaya is made by gently cooking coconut milk, eggs, sugar and pandan over low heat, ideally in a double boiler, stirring constantly until thick. It takes patience, because rushing risks scrambled eggs.