Singapore’s Kaya Toast

Many fellow travelers have played up Singapore’s role as an eating paradise.  That said, my first time there, in August 2004, I didn’t have much choice in what – or where – I ate.  That said, I was instantly fond of two foods in the Lion City.  The first, fried mantou (steamed buns), chili crab and its delicious sauce at the East Coast dining promenade.  The second?  Kaya jam and toast.

Kaya jam counts as its main ingredients coconut milk, eggs, sugar, and pandan,  a tropical leaf with a uniquely sweet flavor that has also been used to enhance the taste of ice cream, as well as on its own in cakes.  The color of kaya can be more green (as in the jar above) or more brown, depending on how much pandan is used.  I think the stuff is great, but undoubtedly sweet; after a pandan binge in Kuala Lumpur, I was incapacitated for a few minutes.  It’s common in Indonesia, Singapore and Malaysia, and I’ve found it in the states as well, in a few different Chinatowns.

Usually, it’s spread on grilled toast.  With butter.

What’s that…coconut and butter?  Well, just take a look:

The layer of butter is almost thicker than a slice of bread

Singapore makes it easy for you.  There’s no need to spare a moment to search the city-state for this artery-clogging delight.  As soon as you arrive at Changi Airport, make a beeline for a food court, where the fun awaits.  You say there are long queues at immigration, and you don’t have any Singapore dollars?  No worries, use your excess euros, drams, people’s money, or punts and make sure to get a “sandwich” for passport control too, it beats the unusually-flavored hard candies that they offer when you are allowed in.

Oh, and in case you think the kaya toast counters might dash your dreams and run out of butter:

Seems (US) state fair-worthy

If you have tried kaya jam before, how have you enjoyed it?  Virtual high-fives to all of those folks who eat it right out of the jar.