Singaporean Kaya toast
I make the kaya with less sugar than regular recipes (they call for at least 200 gr sugar). This is sweet enough for me.
🥥 5 eggs
🥥 50 gr + 50 gr white sugar
🥥 1.5 cup canned coconut cream
🥥 3 pandan leaves, tied into a knot
🥥 1 1/2 tbsp cornstarch + 1 1/2 tbsp water
1. Whisk with a mixer: eggs, coconut cream and 50 gr sugar.
2. Filter the mixture and pour into a sauce pan (non-stick thick bottom preferred). Add pandan leaves and turn heat on medium-low. Keep stirring the mixture until cooked, about 20 minutes.
3. Meanwhile, caramelize the other 50gr sugar and slowly incorporate to darken the mixture. Lumps may form and that’s OK.
4. Add the dissolved cornstarch and cook a little more.
5. Remove pandan leaves and blend mixture until creamy.
To serve: Toast bread and apply a generous amount of kaya jam on 1 bread and a generous amout of butter on another. Combine and serve with soft boiled egg and coffee + condensed milk + butter.