Kaya Toast
Published Oct. 14, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10large eggs, at room temperature
- 1(13.5-ounce) can unsweetened coconut milk
- 6large/45 grams fresh pandan leaves or 1¾ teaspoons pandan extract (see Tip)
- 1cup packed/ 300 grams palm sugar or 1¼ cups/225 grams granulated sugar
- 4large eggs, at room temperature
- 1teaspoon soy sauce
- ¼teaspoon ground white pepper (optional)
- 4slices milk bread, crusts cut off (see Tip)
- 1½tablespoons cold salted butter, thinly sliced
For the Kaya Jam
For the Toast
Nutritional analysis per serving (2 servings)
1126 calories; 86 grams fat; 53 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 55 grams protein; 1011 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.
- Step 2
Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.
- Step 3
Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.
- Step 4
Blend the cooked kaya to smooth out any clumps. You should have about 3½ cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.
- Step 5
Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.
- Step 6
Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.
- Fresh pandan can usually be purchased in Asian grocery stores that carry more Southeast Asian produce, but pandan extract can be used in its place and can easily be found online. Milk bread is available in Asian bakeries. Other thick white sandwich bread slices work as well.
Private Notes
Comments
The major flavor/fragrance component of Pandanus is 2-acetyl-1-pyrroline. (See Wikipedia for the plant & molecule). The latter's also found in basmati & jasmine rice and freshly made bread & popcorn. For the city-based, your local Asian grocery may sell pandan for half Kalustyan's price. Indian stores keep "kewra essence/water"- made from the flower - which also adds a floral bouquet. A common restaurant cheat is to add a few essence drops to freshly-cooked generic long-grain rice and mix.
Or… just buy the kaya coconut jam at an Asian market. A favorite breakfast at my house. I often split a poached egg atop 2 halves of a toasted english muffin spread with butter and kaya jam and drizzled with soy sauce. I also like using a silicone cup egg poacher.
Kalustyan's ( 123 Lexington Ave, NYC/ kalustyans.com) sells frozen pandan leaves as well as Pandan extract
I've had kaya before, and this was unbearably eggy... like a sugary omelet. Yuck! Threw the whole thing out as soon as I tasted it. What a waste of precious eggs.
will this work with frozen pandan leaves? Or is more needed due to less flavor?
Just came back from Indonesia. We bought this jam at Raffles Hotel in Singapore where we enjoyed it at a spectacular high tea. We also had it at a coffee shop served on toast either in Bali or Vietnam. I brought some back with me. It is a mild custard like jam. Lovely on toast. I researched Pandanan and it is a tropical plant that is especially well adapted to flood prone areas. It grows in Florida. You can get the extract or dried leaves on Amazon. It has a mild, pleasant flavor.