Roti bakar ("grilled bread" in Indonesian and Malay), also known as roti kahwin, is a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, Malaysia and Singapore. Roti bakar was formerly grilled or toasted over charcoal, though this practice has dwindled with the advent of sandwich presses.[1]
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 rather than frugality.[2]
Chocolate flavored roti bakar
Many flavors 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] This may be the inspiration for the Singaporean kaya toast which was created by Hainanese immigrants.[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]
