These would go quite well with the Nescafe Menu Ipoh White Coffee I mentioned in this post.
The first time I tasted Oat Krunch was in 2011. I received a box from a classmate who visited Malaysia. She handed them to me when we met up in SG. I didn’t have the heart to tell her that Oat Krunch are also available in NTUC Fair Price, a supermarket chain in SG.
I have always regarded crackers as those flat, crisp biscuits which I could top with some spread preferably cheese. That is unless they have a filling. Oat Krunch felt more of a cookie to me because of its shape. Kidding. Well, because they’re somewhat like oatmeal cookies if a bit smaller and thinner than most. It’s being marketed towards health conscious individuals (the word “healthy” appears seven times on their webpage.) and tastes far less sweeter than most cookies. The Strawberry and Blackcurrant variant is not overrun by berries, there’s just bits of them.
Kaya Toast is kaya spread and butter or margarine on toast, served with a side of soft-boiled egg seasoned with special soy sauce and ground white pepper. It’s a staple in kopitiams and from my limited stay there, I believe you can usually get them at the stall selling beverages for kopitiams (what Filipinos would refer to as food court) found in malls. I’m not a fan of soft boiled egg on bread, even soft boiled egg eaten with bread so I never really got into kaya toast dipped in seasoned soft-boiled egg (They’re not fried after dipping unlike French toast), unlike my sister who absolutely loved it. I like soft-boiled egg on rice with another viand though.
And I’m alright with just kaya spread on bread. Kaya spread is made of coconut milk, sugar and eggs. What makes it different from coconut jam from the Philippines is that it uses eggs. It’s because of the lack of eggs that the coconut jam from the Philippines is denser and smoother in consistency. Still, kaya spread is not so egg-y tasting at all.
There are essentially two kinds of kaya spread, Hainanese Kaya and Nonya Kaya. The former bears a brown color while the latter has a greenish tinge which may be attributed to Pandan leaves (and sometimes food coloring).
In Singapore, there’s an abundance of bottled kaya spreads and since the ones available at Fair Price NTUC are the mos accessible, those are what we are familiar with. For those who would rather make their own or who could not find kaya spreads at retail stores near them, there are several blogs sharing recipes for these . We haven’t tried making some ourselves. Maybe once our loot has dwindled down we will.