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.
barely tweaked from susan feniger
makes 2 servings
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 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
white pepper (optional)
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.