Kaya Toast | Coconut milk jam with a coddled egg - by our Mate With a Plate today, Bridget Foliaki-Davis
There are multiple reasons to adore Malaysian cuisine, this specialty from the island city of Singapore is no exception. Traditionally, Kaya is made through a labour of love, with slow exact heating with hours of constant stirring. This recipe is great for those who may be time poor but still want a homemade experience.
75 g (21/2 oz) raw sugar or light muscovado sugar
100 g (31/2 oz) dark palm sugar or muscovado sugar
180 ml (6 fl oz) coconut milk, at room temperature
120 ml (4 fl oz) coconut cream, at room temperature
3 pandan leaves, tied in a knot
5 large egg yolks, lightly whisked
4 large eggs
4 thick slices of bread, toasted
2 teaspoons butter
1 teaspoon dark soy sauce
pinch of white pepper
For the kaya, add the caster and palm sugar to a non-stick saucepan along with the coconut milk and coconut cream. Stir to combine with a wooden spoon and add the pandan leaves. Heat over medium heat, stirring constantly. Bring the pan to a gentle simmer, then remove from the heat.
Add the whisked egg yolks into a mixing bowl, then slowly pour the warm coconut mixture over the egg yolks, whisking continuously. Add the mixture to a pot over low heat and cook the kaya, stirring constantly until the mixture thickly coats the spoon and the sides of the pot. This will take 12–25 minutes.
Remove the pandan leaves, discard them and carefully pour the hot kaya into sterilised jars. Leave to cool completely before storing in the refrigerator.
To finish off breakfast, bring the eggs to the boil in a small pot with enough water to just cover them. Turn the heat off and place a lid or plate over the pot and leave for exactly 6 minutes.
Butter both sides of the warm toast generously. Thickly spread one piece of toast with the kaya before topping with the other buttered slice.
Serve the toast alongside the coddled boiled eggs with their lids broken off to reveal the runny yolk. Season the inside of the eggs with a little soy sauce and salt before serving.
Secrets + Tips
Make the jam ahead of time as it keeps exceptionally well and can even be made and preserved in sterilised jars for up to 3 months, so feel free to double or triple the recipe. Once open, store in the refrigerator and use within a week.
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