 Kaya toast in Singapore | |
| Type | Toast |
|---|---|
| Course | Breakfast |
| Place of origin | Singapore,Straits Settlements |
| Region or state | Malacca,Penang andSingapore (former Straits Settlements)[1][2] |
| Created by | Hainanese cooks during theStraits Settlements period |
| Serving temperature | Hot |
| Main ingredients | Kaya (coconut jam) |
| Glycemic index | 49 (low) |
| Similar dishes | Roti bakar |
Kaya toast is a dish consisting of two slices oftoast withbutter andkaya (coconut jam), commonly served alongsidekopi andsoft-boiled eggs.[3][4] The dish was believed to be created by Hainanese immigrants to theStraits Settlements in the 19th century while serving on British ships at thePort of Singapore.[2]
The dish is commonly consumed forbreakfast[5] or as a late afternoon snack.[6] It became integrated into coffeeshop culture, being widely available in eating establishments[7] such askopi tiams,hawker centres,food courts and Singaporean café chains such asYa Kun Kaya Toast,Killiney Kopitiam andBreadtalk'sToast Box.[4]
It is believed thatHainanese immigrants created the kaya toast by adapting what they had previously prepared while serving on British ships docked at ports during theStraits Settlements period.[4][8] The kaya spread was considered a replacement for Western fruit jams.[9][10] The Hainanese eventually settled in Singapore[11] and openedkopitiams (coffee shops).[12] Established in 1919 as Kheng Hoe Heng Coffeeshop, Killiney Kopitiam is one of the oldest coffee shops in Singapore specialising in the dish.[4][13] Kopitiams started becoming a common sight in Singapore after theJapanese occupation around 1945, when rental for commercial spaces were affordable.[12] Mostly set up by the Hainanese, these kopitiams specialised in selling coffee, tea, cakes as well as making their own kaya.[14]
In the past, traditional snack shops could only be found in a few locations such asChinatown andBalestier Road. However, Singapore started actively promoting itsstreet food orhawker fare via theSingapore Tourism Board (STB). In 1994, it held a month-long event to advertise traditional foods called the Singaporean Food Festival, which is hosted every year. Particularly in 2004, Kaya toast was featured by the Singapore Tourism Board in its "Uniquely Singapore Shop & Eat Tours", serving as the symbol for a local snack.[15]
Government efforts of placing coffee carts situated on the streets into hawker centres also significantly assisted the kaya toast business. As of December 2005, the Singapore foodscape houses an estimate of over 70 outlets selling kaya toast, excluding smallcoffee-shops that are not listed on the internet or does not have a website. Since then, kaya toast has become a regular item in café and can be found at almost every hawker centre.[16]
The preparation method and appearance of kaya toast has changed. Sellers use electric grills instead of the traditionalcharcoal grills. Previously, hawker workers would use homemade bread but have now opted to order bread supplies from factories. While the methods and ingredients have been simplified, one thing that has yet to change drastically is the kaya spread itself. The kaya spreads used in renowned retailers, such as Ya Kun Kaya Toast and Killiney Kopitiam, are still produced from traditional recipes. It is also worth noting that changes in the method, menu, and economy have not necessarily led to a decline in traditional food sellers. Singapore itself does not prevent the rise of micro-entrepreneurs in the department of traditional food.[17]
One slice of kaya toast is usually accompanied by another with butter, to make a sandwich, alongside coffee and two runny soft-boiled eggs, paired with darksoy sauce andwhite pepper.[4]
In Malaysia,roti bakar ortoast which is prepared with butter and kaya, is sometimes referred to as "kaya toast" in English.[18][19][20]
| Food | Carbohydrate (g/100g) | Fat (g/portion) | Protein (g/portion) | Total energy (kJ/portion) |
|---|---|---|---|---|
| Kaya toast | 46.0 | 17.6 | 7.3 | 1,623 |
One portion of kaya toast (108.7 gram) is categorized as a lowGlycemic Index (GI) food with an average score of 49 on the scale.[21]
Kaya toast is generally associated with theSingaporean cuisine, due to the active promotion of the dish by the Singapore Tourism Board.[22][23][6]
In October 2021, theMonetary Authority of Singapore (MAS) unveiledcommemorative coins that features kaya toast as well as other local dishes, as part of its commemoration over the inscription of hawker culture into theUNESCO Intangible Cultural Heritage Lists that previous year.[24]
In March 2024, kaya toast was listed as Singaporean at number 42 in the '100 Best Rated Breads in the World', by TasteAtlas.[25][26]
A classic with coffee or tea that the Hainanese immigrants had created, adapting meals served on British ships docked at ports back during the Straits Settlements period.
Its origins date back to the 19th century, when Hainanese immigrants who worked as cooks on British ships and homes, adapted what they had served at work during the Straits Settlement Period. British breakfasts with western-style fruit-based jams morphed into kaya toasts in the early 20th century.
Some eat this toasted sandwich for breakfast, others prefer it for tea. More often than not, it is accompanied by two soft-boiled eggs with runny yolks and translucent whites with a dash of dark soya and white pepper.
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