kaya toast on FMITK

Kaya Toast

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I first had this delicious Singaporean snack food at Susan Feniger’s ‘Street’ in Los Angeles.  Unfortunately, ‘Street’ is no longer open, but while it was open she was kind enough to share the wonders of kaya toast with the world through “kaya toast kits” to take home. It came with a jar of coconut jam,  directions to make your own coconut jam for when you (inevitably) run out,  and some dark soy to splash on the eggs.

I know what you’re thinking… “did she just say coconut jam, eggs and soy sauce?”.

Yes, yes I did. AND IT’S DELICIOUS. Would I ever lead you astray? Not never.

The coconut jam is infused with pandan leaves, which you can probably find at your local Asian grocery store (note: San Diego – I found frozen pandan leaves at 99 Ranch). If you can’t find pandan leaves, no worries, just omit it completely as there is no suitable substitute.

kaya toast on FMITK

For the coconut jam, you’ll need coconut milk, pandan leaves, sugar, sea salt and eggs.

kaya toast on FMITK

Wash and tie the pandan leaves together with a thin strip of leaf.

 

kaya toast on FMITK

Combine coconut milk, 1/2 cup of  sugar and pandan leaf in a small sauce pan. Bring to a boil, then remove from heat and let pandan leaves steep for 10 minutes.

kaya toast on FMITK

In another bowl, combine eggs, egg yolks and remaining 1/2 cup of sugar. Set aside. Remove the pandan leaf from the milk and squeeze out any liquid from the leaves into the milk.

 

kaya toast on FMITK

While stirring, add the warm milk mixture into the eggs.

kaya toast on FMITK

Place the mixture over a double boiler (a large bowl over a small sauce pan filled 1/2 way with water does the trick).

kaya toast on FMITK

Stir the mixture constantly until thick enough to leave a trail when stirred, about 15-20 minutes. DO NOT turn your back, or you’ll end up with scrambled coconut eggs. Womp.

kaya toast on FMITK

I did not heed my own advice and ended up with lots of cooked eggy bits when I strained the mixture. But that’s okay – that’s why we strain it!
Strain through a sieve and into a bowl sitting inside of an ice water bath to quickly cool down the jam.

kaya toast on FMITK

To put it all together, you’ll need slices of dense white bread, eggs, coconut jam, butter and dark soy sauce.

kaya toast on FMITK

Fry up two eggs over easy. I personally CAN’T STAND any type of uncooked egg white. It grosses me out completely. When I fry over easy eggs, I throw the lid on the pan for a couple of minutes. The trapped heat helps cook the tops of the eggs without overcooking the yolk. #tinykitchenhint

kaya toast on FMITK

Toast your bread and spread both sides with coconut jam. Using a sharp knife, shave off thin pieces of butter and place on one side of the bread. Make into a sandwich and slice into 3-4 sticks.

 

kaya toast on FMITK

Drizzle the over easy egg with a few splashes of dark soy.

 

kaya toast on FMITK

MMM.

 

kaya toast on FMITK

MMM some more. Eat by dipping the sandwich into the eggs.

kaya toast on FMITK

you know how i feel about eggs!!

 

Kaya Toast

barely tweaked from susan feniger
makes 2 servings

Ingredients

for the 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

for the kaya toast

4 slices dense white bread, toasted
3 tablespoons unsalted butter, shaved
2 eggs, fried sunny side up
2 teaspoon dark soy sauce
sea salt
white pepper (optional)

Directions

for the coconut jam

In a small sauce pan, combine the coconut milk and 1/2 cup sugar. Stir in the salt and add the pandan leaves. Bring to a boil over high heat, making sure the pandan leaves stay submerged in the milk.  Once 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 liquid in the leaves back into the milk. Discard the leaves.

In a medium stainless steel bowl, whisk together the eggs, egg yolks and remaining 1/2 cup sugar. Slowly whisk in the warm 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, about 15 to 20 minutes. Do not turn your back on this, or you’ll end up with sweet coconut scrambled eggs. The final texture should have a thick custard consistency  – a trail of the spatula should remain on the surface of the custard for about 10 seconds.

Immediately remove from the heat and strain the custard through a fine sieve,  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 two servings, but the jam will keep for 1 week, refrigerated.

for the toast

Spread 2 tablespoons of coconut jam on each slice of bread. Place a layer of shaved butter over the jam and sprinkle with a bit of sea salt. Place one slice of bread over the other to form a sandwich. Repeat for second sandwich.Cut each sandwich into 3-4 thin strips.

Fry two eggs, over easy. Place a lid on the frying pan during the last few minutes of cooking to help cook the whites on top without flipping the egg over.

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

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