Kaya is the Eastern equivalent of a jam without the fruits. It is instead made from eggs, sugar and coconut milk. Kaya is either green (due to colouring from the pandan leaves used in making kaya), or caramel-coloured, spread over charcoal-toasted bread and buttered.

Kaya has Malaysian, Singaporean and possibly, Portuguese origins. The Straits Chinese are known to prepare their own unique versions of it as well. Kaya with butter on toast is a very popular local traditional breakfast introduced about 40 years ago, and is better known today as kaya toast. Often served with two soft-boiled eggs and a cup of local tea or coffee, many Singaporeans enjoy starting the day with their favourite kaya toast for breakfast.

Kaya can be purchased from many places including supermarkets, bakeries, coffee shops, hotels and more. There are also eateries that specialise in kaya toast such as Ya Kun, Killiney Kopitiam, Coffee&Toast, Toast Box and others that are located at almost every shopping centre in Singapore.

Singapore’s authentic Ya Kun Kaya has made its mark around the region in Indonesia, Taiwan, South Korea, Japan, the Philippines and Vietnam. Ya Kun’s kaya recipe (comprising coconut milk, sugar, eggs and fragrant pandan) has been bottled into single jars and gift packs, making it easily accessible to all around the world to enjoy Singapore’s traditional local breakfast.