Recipe courtesy of Susan Feniger
Susan Feniger's Kaya Toast
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1922
- Total Fat
- 95
- Saturated Fat
- 63
- Carbohydrates
- 241
- Dietary Fiber
- 4
- Sugar
- 204
- Protein
- 39
- Cholesterol
- 1113
- Sodium
- 1243
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 40 min
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 sauce pot, 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.