SumoWeekends: Kopi & Toast Dessert


While cafes have been appearing in almost all nooks and crannies in Singapore, the good ‘ol kopitiam does not pale in comparison. Instead of eggs benedict for breakfast, I usually crave for the traditional kopi, eggs, and kaya toast set. Since Singapore’s 50th anniversary is coming up soon, I decided to make a SG50 dessert inspired by the classic “kopi and toast set” to celebrate the nation’s birthday.

– Yue Huan

I love the generous slab of butter and kaya sandwiched between white toast, while taking sips of kopi in between to counter the sweetness. Most of all, nothing beats slurping down soft-boiled eggs that have been flavoured with soya sauce and pepper. #confessionsofanegglover

This “kopi and toast” dessert set is made up of:

– “Kopi” cupcake: This cup of kopi is actually a kopi-flavoured cupcake in disguise. Super fluffy with a smooth coffee buttercream topping. I also created a cupcake liner that looks like the traditional coffee cup, which you can download from here.  

– “Kaya toast” cookies: Kaya buttercream sandwiched between two pandan-flavoured butter cookies

“Egg” macarons: 2 macarons designed to look like eggs, with dark chocolate filling as the “dark soy sauce”

Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day
“Kopi” cupcake
Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day
“Kaya toast” cookies
Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day
“Egg” macarons


Love how cute they turned out! And guess what, they are up for a giveaway!

More details at the end of the post. But if you’d like to try making this set for yourself, here are the recipes. 


Kopi Cupcake


[For Cupcake]
110g of Cake flour
1/2 tsp of Baking powder
1 tbsp of Instant kopi mix
1 tbsp of Hot water
2 Eggs
100g of Caster sugar
80ml of Vegetable oil

[For Frosting]
90g of Unsalted butter80g of Icing sugar10g of Cocoa Powder
20ml of Strong Coffee (cooled) (P.S. make it super thick by pouring only a bit of water to a packet of instant coffee)
1 tbsp of Instant kopi mix


[For Cupcake]
1. Using an electric mixer on high speed, beat the eggs and caster sugar until it is white and fluffy.
2. Add the vegetable oil to the egg mix, and mix well.
3. Add hot water to the instant kopi mix, and combine it with the egg mix.
4. Sift the cake flour and baking powder into the mixture and fold it in until it is combined.
5. Transfer to cupcake liners and bake in a preheated oven at 200C for 10 to 12 minutes. Let it cool.
6. Wrap the Kopi cupcake liner around the cupcake to make it look like a kopi cup. You can download the template from here.

[For Frosting]

1. Whip the butter using an electric mixer for about 3-4 minutes until it is light and fluffy.
2. Gradually add in the sugar and coffee, alternating between the two.
3. Mix in the instant kopi and cocoa powder, and decorate the cupcakes.


More recipes here.

Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day

Kaya Toast Cookies

Servings: 6
Time: 20min active time + waiting time + baking time
Equipment: Bread-shaped cookie cutter

[For Cookies]

100g of Cake flour
20g of Almond Powder
50g of Unsalted butter (softened)
30g of Caster sugar
1 Egg yolk
1 tsp of Pandan flavoring
1 tbsp of Honey

[For Kaya Filling]

1 tbsp of Kaya
1/2 tsp of Fresh milk


[For Cookies]
1. Cream the butter and caster sugar together using an electric mixer until it is light and fluffy.
2. Whip in the egg yolk, pandan flavoring, and honey.
3. Sift in the cake flour and almond powder, and fold it into the mixture using a spatula. Switch to kneading with your hands until it is thoroughly combined.
4. Roll out the cookie dough between two sheets of cling wrap to 5mm thickness. Let it chill in the fridge for at least 2 hours (or 1/2 an hour in the freezer).
5. Cut the dough using the cookie cutter, or trace out the bread shape from the dough. Slice each piece in half.

Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day
6. Bake in a preheated oven at 170C on a pan lined with parchment paper for 15 minutes. Let it cool. As we want the cookies to look as much as toast as possible, I’m going to be using the underside of the cookies (as it is more brownish).
[For Kaya Filling]

1. Whip the butter using an electric mixer for about 3-4 minutes until it is light and fluffy.
2. Mix in the kaya, followed by the fresh milk, until they are well incorporated.
3. Spread it on to the cookies.

Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day

Egg Macarons

[For Macaron Shells]
Please visit Sumopocky to learn how to create basic macarons
[For “Dark Soy Sauce” chocolate filling]
1 tablespoon of Heavy cream
150g of Dark couverture chocolate chips
[For Decoration]
Royal icing sugar (I use Sugar Spoon’s Royal Icing Mix)
Few drops of yellow food colouring
[For “Dark Soy Sauce” chocolate filling]

1. Warm up the heavy cream in a microwave or in a saucepan.
2. Pour over the chocolate chips and melt it over a water bath.
3. Stir it occasionally until you get a smooth texture.
4. Transfer the filling to a piping bag and pipe them on to your macarons.

[For Decoration]
1. Make royal icing sugar according to instructions and add the yellow food colouring
2. Transfer the royal icing sugar into a piping bag, and draw on imperfect oval shapes to form the “egg yolks”
Note: Let the icing dry completely before stacking the macarons to prevent smudging
Sumoweekends recipe SG50 Giveaway Projectweekends Singapore National Day
If you are a visual creature, you can visit my blog for the baking video on how to create this Kopi and Toast dessert set. Enjoy!
I’ve also posted more SG50 desserts inspired by local Singaporean food on my blog, including milo dinosaur and kopi cookie shots. It’s so much fun creating these desserts inspired by local favourites. 
Happy Birthday Singapore! (:
* Remember to check this site for exclusive monthly baking updates on SumoWeekends. A fresh post will be published every first Monday of the month.

#SG50 SumoWeekends giveaway has ended,

look out for more giveaways here!

About Author

Hi! I'm Erika Low Yue Huan. Baking is my therapy, and I enjoy creating and sharing my baked desserts with you. If you are looking for a medium to unwind, then Sumopocky might just be the place for you.

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