31min 4 ppl
Kaya Toast
58 minutes
4 people
Medium31–60 min or 7–12 steps
58 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 10g
Carbs 46g
Fats 18g
About this dish
Charcoal-grilled white bread spread with sweet coconut and egg jam and a slab of cold butter, the essential companion to soft-boiled eggs at a kopitiam.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavesknotted, for the kaya jam3 leaves
Dairy & Eggs
- Eggsfor the kaya jam3
- Unsalted buttercold, sliced60 g
Tins & Jars
- Coconut Milkfor the kaya jam200 ml
Dried Goods
- White bread8 slices
- Sugarfor the kaya jam150 g
Utensils
- Mixing bowl
- Small saucepan
- Fine-mesh sieve
- Griddle pan
Method
1
Whisk the eggs, coconut milk and sugar together in a heatproof bowl until the sugar begins to dissolve.
Approx. 5 minutes
2
Set the bowl over a saucepan of gently simmering water and add the knotted pandan leaves.
Approx. 3 minutes
3
Cook the mixture over the simmering water for 30 minutes, whisking every few minutes, until it thickens into a smooth jam that coats the back of a spoon.
Approx. 30 minutes
4
Remove the pandan leaves, strain the kaya through a fine-mesh sieve into a clean jar, and leave to cool.
Approx. 5 minutes
5
Toast the bread slices on a griddle pan over medium heat until golden and crisp on both sides.
Approx. 8 minutes
6
Spread a generous layer of the kaya jam on four slices of toast and lay a slice of cold butter on top.
Approx. 4 minutes
7
Close each sandwich with a second slice of toast, cut in half and serve immediately.
Approx. 3 minutes
