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World Breakfasts: Kaya Toast

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World Breakfasts: Kaya Toast

Kaya is a coconut jam that’s enjoyed across Malaysia for breakfast, and whenever a quick snack is in order. Spread on toast, it makes for a wonderful sweet treat. This recipe yields one large 500ml jar of kaya, which keeps for about a week in the fridge – so they’ll be plenty to go around.

At its simplest, kaya is enjoyed spread atop butter between two thick slices of white toasted bread. Many people advance the dish by pairing it with a pepper-seasoned soft-boiled egg for dipping, which is highly recommended. Some even French toast the sandwich for an even more indulgent breakfast meal. We've stuck to the basic kaya toast recipe, but feel free to experiment however you so desire. 

One thing to note before you start: Pandan leaves aren’t all that common in the UK; however, you should easily find them in Thai and Asian markets.

What you’ll need (makes 1 x 500ml jar):

5 eggs

200g granulated sugar

180ml coconut milk

120ml coconut cream

2-3 pandan leaves

2 slices thick white bread

1 ½ tbsp salted butter

Pinch of salt

Pan of water for cooking

What you’ll need to do:

1. Pour the coconut milk, coconut cream, salt and sugar into a heat-proof bowl. Crack in the eggs and whisk well until the ingredients have combined to form a smooth, custard-like mixture.

2. Wash the pandan leaves and tie each leaf into a knot to release the aromas. Add the leaves to the egg mixture, submerging them fully.

2. Put a pan of water over medium heat. Place the bowl containing the egg mixture over the water and cook for 45 minutes, stirring occasionally with a wooden spoon or spatula to keep the mixture smooth and free from lumps. After 45 minutes the mixture should resemble a thick custard.

3. Remove the bowl from the heat. Remove the pandan leaves and set the bowl aside to cool. Stir the custard occasionally as it cools and sieve into clean bowl. Once fully cooled, transfer into jar and refrigerate. Kaya will keep in the fridge for about one week.

4. For the toast, use fresh, crusty, thick cut, white bread. Lightly toast two slices of bread until they’re barely coloured and spread on a generous serving of salted butter. Layer the kaya on thick over one slice of bread and top with the other slice to make a sandwich. Enjoy!

Kaya is a coconut jam that’s enjoyed across Malaysia for breakfast, and whenever a quick snack is in order. Spread on toast, it makes for a wonderful sweet treat. This recipe yields one large 500ml jar of kaya, which keeps for about a week in the fridge – so they’ll be plenty to go around.