PenangTime.com: Recipe Guide
ROTI BAKAR
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- 4 slices of white bread (preferably Hainanese bread)
- 2 tbsp butter or margarine
- 4 tbsp kaya (coconut jam).
- To Serve:
- 2 soft-boiled eggs
- a cup of local coffee (kopi).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Toast the Bread: Toast the bread slices until they are golden brown and crispy. This can be done on a charcoal grill for a traditional flavour, or in a toaster.
- Spread Butter and Kaya: While the toast is still hot, spread a layer of butter or margarine on two slices. On the other two slices, spread a generous layer of kaya.
- Assemble: Place the buttered slice on top of the kaya slice to make a sandwich.
- Serve: Cut the sandwiches in half, either diagonally or horizontally. Serve immediately, traditionally with a side of soft-boiled eggs seasoned with dark soy sauce and white pepper, and a cup of local coffee.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- For the most authentic taste, use thick-cut Hainanese bread.
- The heat from the toast will melt the butter and kaya slightly, making it even more delicious.
- This is a classic Malaysian breakfast, and the pairing with soft-boiled eggs is highly recommended.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Roti Bakar in Penang and compare flavour profiles.