Kaya means 'wealthy' or 'rich' in Malay. It is a sweet spread made from coconut milk, egg, sugar, and pandan leaves. Kaya is sweet and creamy, available as a golden brown or green colored. Kaya toast is where essentially Kaya and usually butter are spread on two pieces of preferably toasted bread. Alternatively, the Kaya and butter or margarine can be spread on the same slice of bread. In some Kopitians of Malaysia and Singapore, the bread is toasted over charcoal. This makes the bread even tastier.

In Malaysia and Singapore, you can always have a typical breakfast at Kopitian with Kaya Toast, Coffee, and half cook egg.

Ingredients:

Coconut milk from 2 coconuts
10 Eggs (about 3-4 medium to large size eggs)
400g sugar
10-15 pieces of pandan leaves (Wash, dry and tie up bundles of about 5 pandan leaves in each bundle)

Makings:

Using an electric beater beat the eggs at medium speed slightly. Just enough to break the yolks.
Add all the sugar and beat at full speed. Mix thoroughly. Stop the beating, add the coconut milk and beat full speed to mix thoroughly till the sugar has finally dissolved.
Pour to a clean steel pot, add in pandan leaves bundles and cook it over a slow fire with CONSTANT STIRRING!
The Kaya will change color from the egg-white (from the eggs and coconut milk) to brown color like gravy. This is due to the caramels forming from the sugar. It will also thicken. Keep stirring the bottom to prevent the bottom from burning.
If possible, lower the flame even more. Once the egg-white color is completely replaced by the brown color, stop and leave aside to cool.
After it has cooled, you can bottle it in jars and refrigerate. It can last for 3 days in room temperature.
Serve the Kaya by spreading it on toasted bread and butter as well.