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Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside kopi and soft-boiled eggs. [3] [4] The dish was believed to be created by Hainanese immigrants to the Straits Settlements in the 19th century while serving on British ships.
Philippine coconut jam is known as matamís sa báo (also matamís na báo or minatamís na báo, among other names). The names literally mean "sweetened coconut". It is different from other Southeast Asian versions in that it uses coconut cream (kakang gata, the first and second press of grated coconut meat) and cane sugar extract or molasses (treacle).
Kaya is a sweet coconut and egg jam which is spread over toasted bread. Roti tissue , a variant of roti canai made as thin as a piece of tissue paper and 40–50 cm (16–20 in) in diameter. It is then carefully folded by the cook into a tall, conical shape and left to stand upright.
Coconut jam - a general term for coconut-based jams in Southeast Asia. Coconut jams include kaya of Indonesia, Malaysia, and Singapore; sangkhaya of Thailand; and matamis sa bao, latik, or kalamay of the Philippines. Cookie butter; Cretons – pork spread containing onions and spices, from Quebec
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A steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. Chapathi: Peninsular Flatbread: A thin, unleavened flat bread originated from India, brought by the immigrants to the country early in the 19th century. Usually served with beef or mutton curry. Dosai: Peninsular Fermented Crepe or Pancake
Day 1: In a small bowl, combine the raisins and pineapple (with juice). Cover and refrigerate overnight. Day 2: Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans (or use ...