When I’m feeling nostalgic for my time in Singapore, you can find me in the kitchen, trying to recreate the foods I miss so much. This recipe is a play on Singapore’s favorite breakfast—kaya toast. Usually the bread is toasted or grilled over charcoal, but in this version the bread is steamed, adding moisture and fluffiness back into day-old bread.

It’s a wonderful way to use up any leftover challah after Shabbat. It’s delicious on its own, but the sweet and savory flavors really shine when served the traditional way—dunked into a couple of runny half-boiled eggs drizzled with soy sauce, alongside a strong cup of coffee with plenty of condensed milk. 

Kaya is a thick coconut milk and egg jam slowly cooked with pandan leaves until it becomes a beautiful deep golden color. I try to make it from scratch when I can, but it can be found online or at some Southeast Asian grocery stores. I like using my bamboo steamer for this recipe, since it will absorb the condensation as it steams, but you can also use a metal steamer and wrap a towel around the underside of the lid to absorb the moisture.