Susan Feniger's Kaya Toast

Coconut milk will separate; stir well before measuring. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets[. Pandan leaves can be found at Thai and many general Asian markets. If you cannot find pandan leaves, you can use 3 tablespoons of minced young ginger. Add it to the coconut milk and steep for 3 minutes and strain.]

Total Time:
1 hr 10 min
Prep:
20 min
Inactive:
10 min
Cook:
40 min

Yield:
1 serving
Level:
Intermediate

Ingredients
  • Coconut Jam:
  • 1 cup coconut milk
  • 1 cup granulated sugar
  • 8 pandan leaves, washed and tied into a knot
  • 1/8 teaspoon kosher salt
  • 3 eggs
  • 3 egg yolks
  • Kaya Toast Plate Assembly:
  • 2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
  • 1 1/2 tablespoons shaved salted butter
  • 1 soft boiled egg, peeled or 1 soft fried egg "sunny side up"
  • 1 teaspoon dark soy sauce
  • Dash ground white pepper
Directions
  • In a small saucepot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.

  • Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.

  • In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.

  • Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).

  • Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.

  • Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.

  • Halve the sandwich, and then cut each half into thirds to form 6 even wedges.

  • To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.

  • Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.


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