The smell of Kaya Toast is often described as inviting because it has a sweet and fragrant aroma that comes from the combination of coconut milk, pandan leaves, eggs, and sugar used in making the coconut jam or Kaya spread. The process of making Kaya involves cooking and stirring the ingredients over low heat until they thicken into a rich and creamy spread. This slow cooking process allows the aroma of the ingredients to blend together and develop a depth of flavor.
Pandan leaves are often used in Southeast Asian cuisine for their sweet, floral aroma and flavor, and they are a key ingredient in Kaya Toast. The aroma of pandan leaves is said to be reminiscent of vanilla and has a calming effect. Additionally, the smell of toasted bread adds a comforting note to the overall aroma of Kaya Toast.
Moreover, Kaya Toast is often served with a cup of hot coffee or tea, which further enhances the aroma and taste of the dish. The combination of sweet, creamy Kaya spread with the rich and slightly bitter taste of coffee or tea creates a perfect balance of flavors and aromas.
Overall, the aroma of Kaya Toast is a delightful combination of sweet, floral, and toasty notes that can be very inviting and comforting to Singaporeans both young and old.
