Roti bakar ("grilled bread" inIndonesian andMalay), also known asroti kahwin, is a type oftoast bread in maritime Southeast Asia, usually prepared with grilledwhite bread. The dish is a popular breakfast food as well astea time snack in countries likeBrunei,Indonesia,Malaysia andSingapore.Roti bakar was formerly grilled or toasted overcharcoal, though this practice has dwindled with the advent ofsandwich presses.[1]
In Indonesia,roti bakar is usually prepared as a sandwich of grilled white bread with a filling, consumed both as a light breakfast and a common street food.Roti bakar was developed during the era ofDutch colonial rule as a practical way to consume day-old bread; it was typically served withbutter,condensed milk, orDutch cheeses.[2] AfterIndonesian independence,roti bakar became ubiquitous throughout Indonesia, as consumption of toast became a matter of taste rather than frugality.[2]
Chocolate flavored roti bakar
Many flavors have been developed for modern tastes, such ashagelslag, crushedOreo biscuits, or chocolate syrup.[2]
In Malaysia, coconut jam and cold butter are a popular combination to spread onroti bakar.[3] This may be the inspiration for the Singaporeankaya toast which was created by Hainanese immigrants.[4][5][6]
The city ofIpoh inPerak is known for itskopitiam establishments, whereroti bakar accompanied with local tea orcoffee beverages and a serving of half boiled eggs is a staple order during morning or afternoon tea.[7][8]
A variation onroti bakar isroti titab, a thick warm toast with kaya spread onto all four corners and topped with a half-boiled egg.[9]
