Hi, I’m Kate. Today, I will show you a way to make what have you done to my kaya toast? recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
What Have You Done To My Kaya Toast? Recipe
What Have You Done To My Kaya Toast? is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. What Have You Done To My Kaya Toast? is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have what have you done to my kaya toast? using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make What Have You Done To My Kaya Toast?:
- Make ready Canola / Grapeseed / Peanut Oil, Stored In A Cylindrical Bottle
- Get 250 g Espresso / Strong Brewed Coffee,
- Get 50 g Demerara Sugar,
- Take 2 g Agar Agar,
- Make ready 75 g Homemade Cultured Butter / Good Quality Salted Butter Slightly Softened,
- Get 2 TBSP Coconut Rum,
- Get Kewpie Mayo, 4 Heaping Spread
- Take Homemade Tangzhong Milk Bread / White Sandwich Bread, 4 Thick Slices
- Prepare Homemade Nyonya Kaya, 4 Heaping Spread
Steps to make What Have You Done To My Kaya Toast?:
- You can check out my previous post on how to make Tangzhong Milk Bread or visit: www.fatdough.sg/post/tangzhong-milk-bread
- You can check out my previous post on how to make Nyonya Kaya or visit: www.fatdough.sg/post/nyonya-kaya
- You can check out my previous post on how to make Cultured Butter or visit: www.fatdough.sg/post/cultured-butter. You can also use a good quality salted butter.
- Prepare the coffee caviar. - - Chill the bottle of oil in the fridge overnight. - - In a sauce pot over medium heat, add coffee, sugar and agar agar. - - Stir to dissolve.
- Bring it up to a boil. - - Allow it to boil for 2 mins. - - Remove from heat and immediately, use a syringe to suck up the coffee mixture or transfer it into a squeeze bottle. - - Slowly drip the coffee mixture into the bottle of cold oil.
- Repeat this step for the remaining coffee. - - If the coffee starts to cool down, heat up the coffee over the stove and repeat the process - - Drain thru’ a sieve over a large bowl. - - You can reuse the oil. - - Plunge the coffee caviar into a bowl of clean water to wash excess oil.
- Remove and plunge into another bowl of clean water. - - Repeat the steps until the water is clean of oil. - - Set the sieve of coffee caviar to drain off any excess water. - - Keep in a container and chill in the fridge until ready to use. - - It can keep up to 7 days. - - You can pour a cup of warm and spoon in the coffee caviar. That will make an excellent cup of latte.
- Prepare the whipped butter. - - In a large bowl add butter. - - Use a hand or stand mixer whip the butter on low speed until softened. - - Add in coconut rum. - - Continue whipping until light, fluffy and pale in color. Almost like mayo consistency. - - Set aside at room temperature until ready to use.
- Prepare the toast. - - Spread mayo on one side of each toast. - - Toast the bread until crispy (1 side only), mayo side down in a skillet over medium heat. - - Remove from heat and place onto serving plates. - - Spread the whipped butter onto each toast.
- Gently spoon the kaya over the butter. - - Lastly, place the coffee caviar over the top. - - Serve immediately.
So that’s going to wrap it up for this distinctive dish what have you done to my kaya toast? recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
