Hong Kong Style Kaya Toast
Hong Kong Style Kaya Toast

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hong kong style kaya toast. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hong Kong Style Kaya Toast is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Hong Kong Style Kaya Toast is something which I have loved my whole life.

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. Here's the genuine article from Si Yik near Hong Kong's Stanley Market.

To begin with this particular recipe, we have to prepare a few ingredients. You can have hong kong style kaya toast using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Hong Kong Style Kaya Toast:
  1. Get Canola / Peanut / Vegetable Oil, For Frying
  2. Get 2 Eggs Lightly Beaten,
  3. Get 3 TBSP Evaporated Milk,
  4. Take 6 Slices Homemade Shokupan / White Sandwich Bread,
  5. Take Homemade Nyonya Kaya, 2 Heaping Spread
  6. Make ready Homemade Cultured Butter, 2 Heaping Spread
  7. Make ready Condensed Milk, For Serving
  8. Take Nature Superfoods' Yacon Syrup, For Serving (Optional)

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. When served, this french toast version is topped with a dab of butter in the center, and it's often drizzled with maple syrup, condensed milk, honey, or an ice cream scoop Hong Kong-style French toast is a local classic. We try four innovative versions with different fillings to see which is top dog.. its kaya toast is another big crowd pleaser. Singaporean breakfast chain Ya Kun Kaya Toast is attempting to crack the Japanese market, opening a store in Tokyo.

Steps to make Hong Kong Style Kaya Toast:
  1. This is how this dish looked like in 2014.
  2. 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.
  3. You can get the shokupan recipe on my previous post or visit: https://www.fatdough.sg/post/shokupan
  4. You can get the nyonya kaya recipe on my previous post or visit: https://www.fatdough.sg/post/nyonya-kaya
  5. You can get the cultured butter recipe on my previous post or visit: https://www.fatdough.sg/post/cultured-butter
  6. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.*

At So Kee, the pièce de résistance is the Hong Kong-style French toast—really a thick piece of deep-fried white bread slathered in butter. It's topped with a healthy dollop of kaya jam—a Southeast Asian condiment made with coconut milk, eggs, and sugar—and paired with a cup of yuenyeung 鸳鸯, a classic Hong Kong mix of coffee and tea. Often touted as the city's best Hong Kong-style French toast, Man Wah's version uses a very thick bread so you get two textures at once: crispy on the outside and very fluffy in the middle. It is also topped with a chunk of butter and condensed milk, giving a surprisingly delicious savory-slash-sweet taste. Hong Kong-style French toast at Han Wing Chan Teng in Quarry Bay.

So that’s going to wrap it up for this special food hong kong style kaya toast recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!