Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Kaya Toast
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- Level: Easy
- Total: 2 hr 40 min (includes chilling)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 847
- Total Fat
- 56 g
- Saturated Fat
- 37 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 46 g
- Protein
- 17 g
- Cholesterol
- 430 mg
- Sodium
- 670 mg
Kaya jam refers to a custard-like spread made from coconut, pandan, eggs and sugar. In Singapore this velvety, coconutty curd is slathered on crisp toast and topped with a generous slab of cold butter to make a popular breakfast or afternoon snack. You can complete the combo with a cup of coffee and a soft-boiled egg drizzled with dark soy sauce to enjoy it like a local. We experimented with many techniques for making the kaya, from cooking it over low heat to using the traditional double-boiler method to using only yolks instead of whole eggs. We concluded that stirring it over low heat was faster and easier and that using a combination of whole eggs and egg yolks produced the best smooth, custardy texture. This recipe makes a generous batch of just over 2 cups of kaya; you’ll have more than enough for a week of breakfasts, or you can share your bounty with friends and family.
- Level: Easy
- Total: 2 hr 40 min (includes chilling)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 847
- Total Fat
- 56 g
- Saturated Fat
- 37 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 46 g
- Protein
- 17 g
- Cholesterol
- 430 mg
- Sodium
- 670 mg
Ingredients
Directions
- Combine the coconut milk, palm sugar, granulated sugar, pandan leaves and 1/4 teaspoon kosher salt in a medium saucepan over medium-high heat until just boiling and the sugars are melted, about 2 minutes. Meanwhile, whisk the eggs and egg yolks together in a medium bowl until smooth.
- Slowly drizzle half of the hot coconut milk into the eggs while whisking. Whisk until combined, then whisk the egg mixture back into the milk mixture in the saucepan. Cook over low heat, whisking constantly, until thickened enough to leave a trail on the surface when stirred, 10 to 12 minutes. Strain the mixture into a medium bowl and let cool to room temperature. Discard the pandan leaves. If the custard looks curdled, transfer the jam to a food processor or blender and blend until smooth, about 10 seconds. Transfer to an airtight container and refrigerate for at least 2 hours; it will thicken more as it chills.
- To make kaya toast, spread 1 tablespoon of the kaya jam on each slice of toasted milk bread. Place 4 butter pats on half the bread slices, cover them with the remaining bread slices, kaya-side down, making 4 sandwiches. Cut each sandwich in half or into batons and enjoy.
Cook’s Note
Kaya jam will keep refrigerated for up to a week and can be frozen for up to 2 months.
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