Kaya Toast

🧂 Ingredients

• 6 Eggs(Large, at room temperature)
• 400 ml Coconut milk(Full-fat, unsweetened)
• 200 g Sugar(Granulated sugar. Adjust to taste.)
• 6 Pandan leaves(Fresh or frozen. Tie into knots for better flavor release.)
• 8 slices Bread(For toast. White bread or sourdough are common.)
• to taste Butter(Unsalted butter, softened)
• 4 Eggs(For serving, soft-boiled)

👨‍🍳 Instructions

1. 1

   Prepare the pandan infusion: In a blender, combine the coconut milk and the knotted pandan leaves. Blend on high speed for about 1 minute until the pandan leaves are finely chopped and the coconut milk is fragrant and slightly green. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently on the solids to extract as much liquid as possible. Discard the pandan solids. You should have a smooth, green coconut milk base.

   ⏱️ 5 minutes
2. 2

   Prepare the kaya mixture: In a separate large bowl, whisk the 6 room-temperature eggs until well combined. Gradually whisk in the granulated sugar until dissolved. Slowly pour the strained pandan-infused coconut milk into the egg and sugar mixture, whisking continuously until everything is thoroughly combined into a smooth, pale green liquid.

   ⏱️ 5 minutes
3. 3

   Cook the kaya (double boiler method): Set up a double boiler. This can be done by placing a heatproof bowl over a saucepan filled with about 2 inches of simmering water. Ensure the bottom of the bowl does not touch the water. Pour the kaya mixture into the bowl. Cook over medium-low heat, stirring constantly with a whisk or wooden spoon. The key is continuous stirring to prevent the eggs from scrambling and to ensure even cooking. As the mixture heats, it will gradually thicken. Continue stirring for approximately 40-45 minutes, or until the kaya reaches a thick, custard-like consistency that coats the back of a spoon. It should be thick enough that when you draw a line through it with your finger, the line holds its shape. The color will deepen to a richer green.

   ⏱️ 40-45 minutes
4. 4

   Cool and store the kaya: Once thickened, remove the bowl from the heat. Discard the pandan leaves if any large pieces remain. Let the kaya cool slightly in the bowl. It will continue to thicken as it cools. Transfer the kaya to a clean jar or airtight container. It can be stored in the refrigerator for up to 2 weeks.

   ⏱️ 15 minutes
5. 5

   Prepare the toast and eggs: While the kaya is cooling, toast the slices of bread until golden brown and crisp. If serving with soft-boiled eggs, prepare them according to your preference (typically 6-7 minutes boiling time for a runny yolk).

   ⏱️ 10 minutes
6. 6

   Assemble and serve: Spread a generous layer of butter on each slice of toasted bread. Spoon a good amount of the cooled kaya jam over the butter. Serve immediately, optionally with soft-boiled eggs on the side for dipping.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Constant stirring is crucial to achieve a smooth kaya and prevent the eggs from scrambling. Use a whisk or a wooden spoon and scrape the bottom and sides of the bowl frequently.
• ✓The green color comes from the pandan leaves. If pandan leaves are unavailable, you can omit them, but the kaya will be a pale yellow and lack the signature fragrance.
• ✓For a richer flavor, consider adding a pinch of salt to the kaya mixture before cooking.
• ✓The consistency of the kaya will thicken further as it cools. Aim for a consistency slightly thinner than you desire when hot.
• ✓Serve with soft-boiled eggs and a dash of soy sauce for a traditional Malaysian breakfast experience.

🔄 Variations

• Brown Kaya: Omit the pandan leaves. The kaya will be a pale yellow to light brown color and will have a simpler, less fragrant flavor profile.
• Less Sweet Kaya: Reduce the amount of sugar by 25-50g, adjusting to your sweetness preference.
• Kaya with Caramel: Some recipes incorporate caramelized sugar for a deeper flavor and color.
• Vegan Kaya: Replace eggs with cornstarch or agar-agar and use only coconut milk and sugar.

🥗 Nutrition

Per serving