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Roti bakar (lit. "burnt bread") refers to toast, usually prepared with 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, and Malaysia. Historically, roti bakar was grilled or toasted by hand using charcoal as a heat source in many communities throughout the region, though this traditional practice has dwindled with the advent of modern technology.[1]
In Indonesia, roti bakar is served as a sandwich of grilled white bread with a sweet 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 way to consume day-old bread.[2] Bread, butter and margarine, sandwiches filled with ham, cheese or fruit jam, poffertjes, pannekoek and Dutch cheeses are commonly consumed by colonial Dutch and Indos during the colonial era. After Indonesian independence, roti bakar began to develop with many variants of flavors, such as hagelslag or chocolate syrup.[2]
Malaysia
In Malaysia, kaya and cold butter are a popular combination to spread on roti bakar.[3] 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.[4][5]
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.[6]
