My father loves his Kopitiams. There’s nothing he likes more than popping into a Ya Kun or Killiney for a cup of Kopi or Teh. His favourite food is bread – and by that I specifically mean the fragrant charcoal toasted white bread, served at all good Singapore Kopitiams.
Oftentimes, my dad would go on and on about how low maintenance he is – all he needs is a cup of good local Teh and some freshly made Kaya toast to feel satisfied. But you know what? I believe him. He never touches the fancy breads I buy, always opting for his breakfast staple of 2 slices of toast with tea. That is – on the days when he can’t head out to his favourite Ya Kun for the much better brewed Teh and mandatory Kaya* toast.
Being my father’s daughter, I’ve inherited his love for caffeine infused drinks – the teas, the coffees, and the bread. But I have my own preference on how to eat these same things. Over the years, I’ve developed an auntie habit of dunking stuff into my beverage – bread, biscuits, cakes, sometimes even ice-cream; which means spreads like jam and kaya don’t appear much on my breakfast plate. Popping into Ya Kun for a Kopi one afternoon, I saw a sign advertising their latest addition to the menu – Sor Ta Piah with Kaya. Just like the stuff I had when I was a kid. It made me think of my dad, and I wondered if I could come up with an ice-cream flavor that he would enjoy.
Kaya Ice cream seemed just the thing.
1 cup Kaya
1/2 cup sugar
1 cup whole milk
1 1⁄3 cups heavy cream
1/3 teaspoon pandan extract
1 tablespoon Vanilla Vodka (optional)
- Mix Kaya and sugar until completely combined. Add milk. Mix until mixture is smooth and sugar is dissolved.
- Stir in heavy cream and the pandan extract. Cover and chill mixture in refrigerator. (At least 8 hours recommended).
- Transfer mixture to an ice-cream maker and freeze according to your manufacturer’s directions.
Serve between 2 slices of Sor Ta Piah (Cream Crackers) or local white bread, for a new spin on the Singaporean Kopitiam experience.