Rotiboy Toast

Ingredients

• 60 g butter (room temperature)
• 50 g icing sugar
• 1 egg (large)
• 2 tsp instant coffee powder
• 0.5 tbsp warm water (to mix with coffee powder)
• 70 g all-purpose flour
• 4 bread (slices, any kind of fluffy bread)

Steps

1. 1

   Preheat your oven to 170°C (340°F).

2. 2

   In a small bowl, combine 2 tsp instant coffee powder with 1/2 tbsp warm water and mix well until the coffee is fully dissolved.

3. 3

   In a separate mixing bowl, cream together 60g butter and 50g icing sugar until smooth.

4. 4

   Add 1 egg to the butter mixture and whisk until well incorporated.

5. 5

   Pour in the coffee mixture and stir to combine.

6. 6

   Fold in 70g all-purpose flour until a smooth, thick batter (the cookie crust) forms.

7. 7

   Spread the coffee batter evenly over the top of 4 slices of bread.

8. 8

   Place the bread slices on a baking sheet and bake at 170°C for 20 minutes until the topping is set and crunchy.

Notes

The author suggests using any kind of bread, but soft and fluffy varieties work best to contrast with the crunchy cookie top. This recipe is a simplified version of the famous Malaysian Rotiboy buns.

Nutrition per serving

• dessert
• breakfast
• snack
• malaysian
• coffee
• baked
• toast