• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe index
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » ACCOMPANIMENTS » Vegetarian kaya recipe, steamed bread

    Vegetarian kaya recipe, steamed bread

    March 23, 2017 by Raks Anand 11 Comments / Jump to Recipe

    Vegetarian-kaya

    Vegetarian Kaya is a rich coconut spread or jam, here I have made it with mung bean instead of eggs. Usually pumpkin or sweet potato is used for vegetarian option. I thought of trying it with green mung bean.

    I saw this steamed bread in Ya kun Kaya toast restaurant, here in Singapore. Kaya is very famous in Singapore, though various restaurants kopitiyams sell, some toast shops are really famous selling toasts with kaya. They use their own breads. I have tasted butter sugar toast and it was really good. The steamed bread will have bread with extra thickness.

    https://www.instagram.com/p/BRmiMmoA_Zk/

    When Vj first told there is one such thing called steamed bread, I mistook for steamed buns and thought instead of baking, buns are being steamed and served. Then only realized it is bread slices sandwiched with kaya and a piece of butter.

    Yes, you will literally see a chunk of butter in between the breads, be it toast, be it steamed bread. Then why not it is delicious 😋. I have bought this koptiam bread loaf in fairprice here in Singapore. You must have seen in my spinach cheese toast. It is extra soft and long, extra thick too. So thought this would be the perfect one for this steamed bread.

    Even before I thought of trying a vegan version of Kaya, I got this bread and steamed to see the result first. I have Instagramed it last week and it is the top viewed video so far in my Instagram profile. I tried with fruit Jam. Have a look at the video to see how soft the bread becomes when it is steamed 😍😎.

    Coming to today’s recipe verdict. Proper kaya is prepared with eggs and coconut milk with sugar and pandan flavour. Since I have used mung bean, it was slightly dense. I was aware I may not be able to recreate the exact taste but something close. I chose mung bean mainly for it’s colour. And being a south Indian having tried pooranams, I wanted something close to it too. Do try this different spread for your bread, you can steam it like I have did, sandwiched between breads or even spread over a toast with butter.

    Vegetarian-kaya
    Print Pin
    No ratings yet

    Vegetarian Kaya

    Vegetarian Kaya is a rich coconut spread or jam, here I have made it with mung bean instead of eggs. Usually pumpkin or sweet potato is used for vegetarian option.
    Course Condiments
    Cuisine Fusion
    Prep Time 10 minutes
    Cook Time 20 minutes
    Soaking time 10 hours
    Servings 1 cups
    Cup measurements

    Ingredients

    • Mung bean – ½ cup
    • Coconut milk – 1 cup
    • Sugar – ¾ cup
    • Pandan leaves – 2

    Instructions

    • Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft.
    • Cool down completely and grind smoothly.
    • In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.
    • Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.
    • Keep stirring to avoid getting stuck to the bottom of the pan.
    • As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture.
    • After it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick.
    • Once cooled down, store in bottles and keep refrigerated.
    • To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up.
    • Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.
    • Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.

    Notes

    • I used readymade coconut milk we get here. If using fresh, make sure to use thick coconut milk.
    • Mung bean should be cooked until soft. Otherwise, texture will not be smooth.
    • Make sure to stir continuously to avoid getting burnt at the bottom.While cooling the mixture also, I recommend to stir the mixture continuously as otherwise the mixture might form layers which will affect the texture of the spread.
    • Use milk bread or some soft variety of bread. Preferably extra thick.
    • Switching off when the kaya is runny is very important for its soft texture after cooling down.
    • As I said,the spread was denser. So I thought i should try to reduce mung bean and sugar and try how it turns out. 

    Vegetarian kaya Step by step pictures

    1. Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft. steamed-bread-step1
    2. Cool down completely and grind smoothly.steamed-bread-step2
    3. In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.steamed-bread-step3
    4. Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.steamed-bread-step4
    5. Keep stirring to avoid getting stuck to the bottom of the pan.steamed-bread-step5
    6. As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture. As it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick. steamed-bread-step6
    7. Once cooled down, store in bottles and keep refrigerated. steamed-bread-step7
    8. To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up. steamed-bread-step8
    9. Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.
    10. Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.
    steamed-bread-step9

    Steamed bread will be extra soft only when had hot, so have it hot. Otherwise its just a regular bread with some spread in it.
    vegetarian-kaya-recipe

    Previous Post: « Mohabbat ka sharbat recipe
    Next Post: Masala poha recipe, Vegetable poha »

    Reader Interactions

    Comments

    1. apsara-illam

      March 23, 2017 at 4:21 am

      Good try Raji….
      Taste um nallaa irukkumnu ninaikkiren.

      Reply
    2. Raks anand

      March 23, 2017 at 8:33 am

      Kandippa 🙂

      Reply
    3. Annams Recipes

      March 23, 2017 at 11:13 am

      Where did you get that bamboo steamer plate?

      Reply
    4. Unknown

      March 23, 2017 at 11:42 am

      What is the shelf life

      Reply
    5. Raks anand

      March 23, 2017 at 12:26 pm

      Karaikudi. But Chennai vessels shops like saravana, ratna stores also has it.

      Reply
    6. Raks anand

      March 23, 2017 at 12:27 pm

      I week in fridge.

      Reply
    7. Vijayalakshmi Prakash

      March 23, 2017 at 6:14 pm

      Looks amazing. Nice try. By the way, what are pandan leaves?

      Reply
    8. Kanaha

      March 23, 2017 at 9:03 pm

      Amazing

      Reply
    9. Raks anand

      March 24, 2017 at 4:49 am

      It is used for flavoring.

      Reply
    10. Subashini N

      March 24, 2017 at 6:48 am

      Hi Raji…this is totally new to me.A nice way to use moong beans. I will try steaming first with jam like you had shared in your IG post. If using sweet potato also do we follow the same method? Also is there any other choice for spreading betweeen the bread? Sorry for the multiple questions..

      Reply
    11. Kanaha

      March 31, 2017 at 7:00 am

      Hi Rams , I tried with the mango puree instead of moong beans.Came out good, liked the taste of steamed bread.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

    More about me →

    Popular

    • Mango pachadi recipe, Manga pachadi
    • Tamil new year recipes, tamil new year menu, Thamizh puthandu 2020
    • Medhu vadai, Ulundu vadai recipe – With video
    • Ada pradhaman recipe, Onam recipes

    Featured On

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2021 Rakskitchen