Roti Bakar
Snacks • Malaysia
How to Make Roti Bakar (Traditional & Healthy Version)
Roti Bakar is a beloved Malaysian snack, often enjoyed in kopitiams (coffee shops) across the country. This simple yet satisfying dish features crispy toasted bread, slathered with kaya (a fragrant coconut jam) and butter, reflecting Malaysia's multicultural heritage with influences from Malay, Chinese, and Indian communities. Its appeal lies in the combination of textures and flavors: the crunch of the toast, the silkiness of the kaya, and the rich creaminess of locally sourced butter. In Malaysia, Roti Bakar is more than just a snack; it’s a morning ritual or afternoon treat, often paired with a cup of kopi or teh tarik. Incorporating local ingredients such as pandan leaves for the kaya, this version uses whole grain bread and lighter spreads to make it a healthier choice without sacrificing authenticity. Embracing local flavors and mindful preparation, this recipe celebrates Malaysia's culinary diversity while supporting a balanced diet.
Ingredients(for 2 slices of toasted whole grain bread with kaya and butter)
- 4 slices Whole grain bread (Roti wholemeal)
- 2 teaspoons Butter (Unsalted, local dairy)
- 4 tablespoons Kaya (coconut jam) (homemade preferred)
- 2 Eggs (free-range) - optional
- 1/2 cup Santan (coconut milk) (for kaya)
- 2 Pandan leaves (daun pandan, knotted)
- 1/3 cup Sugar (less for healthier option)
- a pinch Salt (optional) - optional
- 1 tablespoon Stevia or erythritol (optional, for lower calorie) - optional
Instructions
- 1
To make kaya, whisk eggs and sugar (or stevia/erythritol for lower calories) in a bowl until well combined.
5 minutes
Use a hand whisk for smoother kaya texture.
- 2
Add santan and knotted pandan leaves to the mixture. Cook over gentle heat, stirring continuously until the mixture thickens.
10 minutes
Keep heat low to avoid curdling.
- 3
Remove pandan leaves and let kaya cool. Set aside for spreading.
5 minutes
For extra fragrance, let kaya infuse with pandan a few minutes before removing leaves.
- 4
Toast the whole grain bread slices until golden and crisp using a grill pan or toaster.
5 minutes
Grill over charcoal for authentic smoky flavor.
Why This Dish is Healthy
Whole grain bread increases satiety and supports digestive health, making Roti Bakar a smarter choice for snack or breakfast. Kaya made with less sugar and fresh santan supplies beneficial fats and antioxidants, while optional eggs boost protein content for muscle repair and sustained energy. Using local ingredients keeps the dish wholesome and authentic, aligning with a balanced Malaysian diet. This healthy Roti Bakar supports weight management and blood sugar control when enjoyed in moderation.
This Roti Bakar recipe is made health-conscious by using whole grain bread, which adds dietary fiber, B vitamins, and minerals like iron and magnesium. Homemade kaya with reduced sugar offers a source of healthy fats from santan and eggs, plus antioxidants from pandan leaves. Butter, when used sparingly, provides vitamin A and a creamy mouthfeel. Each serving is balanced with carbohydrates, moderate protein (if eggs are added), and heart-healthy fats. Reducing sugar and opting for natural sweeteners helps lower the overall calorie count.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the best aroma in the kaya.
- 💡Tip 2: Toast bread over charcoal or grill for authentic kopitiam flavor.
- 💡Tip 3: Adjust sugar level in kaya to suit your health needs and taste.
Storage & Serving
Store leftover kaya in an airtight jar in the refrigerator for up to 1 week. Toasted bread is best enjoyed fresh; if needed, keep in a covered container for up to 1 day and re-toast lightly before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 8.0 g |
| Fiber | 2.2 g |
| Sugars | 8.5 g |
| Iron | 1.6 mg |
| Calcium | 110.0 mg |
| Sodium | 220.0 mg |
| Potassium | 120.0 mg |
| Cholesterol | 18.0 mg |
| Vitamin A | 90.0 IU |
| Vitamin C | 0.5 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.6 mg |
| Phosphorus | 85.0 mg |
| Vitamin D | 0.3 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.2 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 35.0 µg |
