simple preparing recipe Hong Kong Style Kaya Toast with 8 ingredients and 11 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Hong Kong Style Kaya Toast easy, tasty, practical. A simple yet ingenious combination, kaya toast was created in maritime Southeast Asia by Hainanese Chinese immigrants, who worked as galley hands on This is also the only place in Hong Kong to serve up kaya pineapple buns! Think fluffy bolo bao smeared with Hainanese-style brown sugar kaya. Hong Kong-style French toast is for any time, any day. Let us show you the way… Si Yik Si Yik soaks its bread with lots of egg, puts a layer of kaya or peanut butter in between, and then deep-fries everything together.
The classic Hong Kong-style french toast combines thick-sliced white bread, eggs, and kaya coconut jam, all deep fried and topped with an indulgent amount of butter and sweetened condensed milk.
The result is a sweet french toast that's crispy on the outside, while remaining soft and chewy on the inside..
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Good Evening mother, now you get make recipe Hong Kong Style Kaya Toast with 8 ingredients and 11 steps. Below this is how to cook, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 11 stages of easy cooking Hong Kong Style Kaya Toast.
Ingredients all Hong Kong Style Kaya Toast
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Prepare : Canola / Peanut / Vegetable Oil, For Frying.
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Needed 2 : Eggs Lightly Beaten,.
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Prepare 3 TBSP : Evaporated Milk,.
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Prepare 6 Slices : Homemade Shokupan / White Sandwich Bread,.
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Prepare : Homemade Nyonya Kaya, 2 Heaping Spread.
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Prepare : Homemade Cultured Butter, 2 Heaping Spread.
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Needed : Condensed Milk, For Serving.
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Prepare : Nature Superfoods' Yacon Syrup, For Serving (Optional).
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Wishing all a Happy Lunar New Year from Ya Kun Kaya Toast!
This type of toast is very common in HK.
We often have it for tea.
If all basic ingredients Hong Kong Style Kaya Toast it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Stages Cooking Hong Kong Style Kaya Toast
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This is how this dish looked like in 2014..
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Fast forward 2018, I recreated this dish and this is how it looked like. I kinda regretted dredging it with panko breadcrumbs as they lost that iconic yellowish look..
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You can get the shokupan recipe on my previous post or visit: https://www.fatdough.sg/post/shokupan.
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You can get the nyonya kaya recipe on my previous post or visit: https://www.fatdough.sg/post/nyonya-kaya.
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You can get the cultured butter recipe on my previous post or visit: https://www.fatdough.sg/post/cultured-butter.
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In a skillet over medium-low heat, add about 2 inches of oil.
*To check the temperature of the oil, simply insert a wooden chopstick.
If there are bubbles forming around the chopstick, the oil is ready. The bubbles should not be bubbling rapidly.*
In a shallow bowl, add eggs and milk..
- Whisk to beat the eggs and combine well.
Remove crust from the bread.
You can save the crust for bread crumbs or fry them up into bread fries
Dredge the bread with the egg mixture on both sides..
- Gently drop the sandwiches into the oil away from you.
Fry until lightly golden brown on both sides.
The bread will brown and burn very fast. Make sure the temperature is at medium-low heat. Using a pair of chopsticks to keep flipping for even browning..
- Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps with the remaining bread.
Spread kaya on 2 slices of the fried bread..
- Spread butter on another 2 slices of fried bread.
Stack the butter slices onto the kaya ones.
Finally, place the remaining slices on top.
Slice and serve with a drizzle of condensed milk..
- To make bread fries, toss the crust into the remaining egg batter and fry until crispy. I like to serve with kaya as a dipping sauce and a drizzle of Nature Superfoods' yacon syrup or maple syrup.*.
Hong Kong-style French Toast is prepared with two slices of peanut butter or coconut jam-smeared milk bread, which are dipped into a batter of eggs and vanilla essence, then pan-fried or deep-fried in oil until golden brown.
See recipes for Hong Kong Style Kaya Toast too.
Eggy kaya is kaya that hasn't been cooked long enough.
Kaya is also called coconut jam and so the predominant flavour should be that of coconut.
Kaya should be smooth, slightly grainy and very spreadable, like room temperature butter.
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