Roti bakar

Roti bakar

A plate of roti bakar, with butter on the left slice, peanut butter and kaya on the right slice.
Alternative names	Roti kahwin[1]
Type	Toast
Place of origin	Dutch East Indies (modern-day Indonesia)[2]
Region or state	Maritime Southeast Asia
Associated cuisine	Brunei, Indonesia, Malaysia and Singapore

Roti bakar (lit. "grilled bread"), also known as roti kahwin, refers to a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, Malaysia and Singapore. Historically, roti bakar was grilled or toasted by using charcoal as a heat source in many communities throughout the region, though this practice has dwindled with the advent of modern technology.^[1]

Common spreads for roti bakar include sugar, margarine, butter, cheese, peanut butter, chocolate spread and kaya.

In Indonesia, roti bakar is usually prepared as a sandwich of grilled white bread with a filling, consumed both as a light breakfast and a common street food. Roti bakar was developed during the era of Dutch colonial rule as a practical way to consume day-old bread; it was typically served with butter, condensed milk, or Dutch cheeses.^[2] After Indonesian independence, roti bakar became ubiquitous throughout Indonesia, as consumption of toast became a matter of taste for its people as opposed to the practicality of avoiding the wastage of stale bread.^[2]

Many flavor variants have been developed for modern tastes, such as hagelslag, crushed Oreo biscuits, or chocolate syrup.^[2]

In Malaysia, coconut jam and cold butter are a popular combination to spread on roti bakar.^[3] When prepared in this same manner and preparation, it can be seen as a similar inspiration of the Singaporean kaya toast which were first created by Hainanese immigrants to the city-state.^[4][5][6]

The city of Ipoh in Perak is known for its kopitiam establishments, where roti bakar accompanied with local tea or coffee beverages and a serving of half boiled eggs is a staple order during morning or afternoon tea.^[7][8]

A variation on roti bakar is roti titab, a thick warm toast with kaya spread onto all four corners and topped with a half-boiled egg.^[9]

• Kaya toast – Malaysian and Singaporean toast