Delicious Recipe For Kaya Toast

When it comes to toast, you may have cooked several times but this one is little different. Yes, like always, it is also about applying jam on the bread and serving it but here you will learn about preparing the jam yourself and then spreading on the bread. The jam is made from coconut milk and it bestows an amazing flavor to the toast. Also, it is the making of coconut jam only that requires effort, otherwise it won’t take more than just 2 minutes. Read on to know the recipe and then rather than having your bread with the regular jam, have it with coconut jam.

Here Is Delicious Recipe For Kaya Toast:

Recipe For Kaya Toast

Preparation Time: 20 Minutes
Inactive For: 10 Minutes
Cooking Time: 40 Minutes
Ready In: 70 Minutes
Serving: 1

Ingredients For making Kaya Toast

For Coconut Jam:

• 1 cup of coconut milk
• 1 cup of granulated sugar
• 8 leaves of pandan (washed and also tied into knots)
• 1/8 teaspoon of kosher salt
• 3 eggs
• Yolks from 3 eggs

For Kaya Toast Plate Assembly

• 2 slices of white bread (bread should be dense and also toasted from one side)
• 1 ½ teaspoon of salted butter
• 1 fried egg or 1 boiled egg
• 1 tablespoon of soy sauce (dark)
• White pepper (ground)

Direction To Prepare Kaya Toast:

Step 1:

Take a small saucepan and put coconut milk with ½ cup of sugar in it. Mix the two ingredients properly and then add pandan leaves with salt. Allow the mixture to boil over high heat. Stir while heating and make sure that the pandan leaves remain submerged throughout this cooking period. Once the milk is boiled, remove from the heat and set aside while you do the other ingredients.

Step 2:

In this step, you have to remove the pandan leaves from the milk. While removing the leaves, squeeze any extra milk from the leaves into the milk. When done, simply discard the leaves.

Step 3:

Take a medium stainless steel bowl and break the eggs in the bowl. Beat the eggs and then mix egg yolk and the leftover ½ cup of sugar. Whisk again and then put the mixture to the coconut milk mixture (from step 1). Whisk for one last time again to prepare a custard base.

Step 4:

Now place the saucepan of the custard over a medium pot having lightly simmering water. Cook the custard while stirring continuously with a spatula. Cook for the next 15-20 minutes. The final evenness of the custard should be of consistency thick enough to sustain the spatula on its surface for more than 10 minutes.

Step 5:

Once it reaches the desired consistency, remove from the heat and transfer the whole custard to a medium bowl. Now place the bowl over ice water making sure that no water enters the custard. Stir the custard until it cools down and then cover the bowl. Refrigerate until it is required. This whole custard will make about two cups of jam that is more than enough for the whole recipe. You can always keep this jam in your freezer from about 1 week.

Step 6:

Now take the bread that are previously toasted from one side and spread 2 teaspoon of the coconut jam on the untoasted side of the bread. Once the jam is spread evenly, spread a single layer of butter over the jam. In the same way as a sandwich, place the jam and butter applied sides of the two bread on top of each other. Cut the sandwich or the bread into half. Cut each half piece further into 3 pieces so that it makes a total of 6 slices.

Step 7:

To boil the egg, place egg in the boiling water and then shift to chill water for some time. It will become soft also. This may take about 6 minutes. Remove the skin and then pour dark soy sauce with pepper on top of the egg. Serve the egg together with the sandwich.



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