This Singaporean treat is made with a healthy schmear of coconut jam and salted butter with a soft-boiled egg on the side.
For the kaya jam:
5 large egg yolks
3/4 cup white sugar
1/4 cup palm sugar
1 cup full-fat coconut milk
5 pandan leaves
For the eggs:
Large eggs, room temperature
Dark soy sauce
Toasted white bread
Salted butter, room temperature
For the kaya jam: In a medium sauce pot, combine sugar, palm sugar, coconut milk and pandan leaves. Heat until the mixture comes to a simmer and the sugar dissolves. Turn off the heat to allow the pandan leaves to steep in the mixture.
Whisk egg yolks until combined but not frothy. Quickly whisk a ladleful of the warm coconut mixture into the eggs. Pour egg mixture back into remaining coconut mixture, again whisking quickly to ensure no curdling occurs.
Turn the heat on low to medium and stir frequently for 10 to 20 minutes, until the mixture thickens and coats the back of a spoon.
Transfer to a mason jar, and allow to cool completely before storing it in the fridge.
For the eggs: Bring a pot of water to a boil. Place eggs in the water, turn off the heat, and cover the pot. Allow to sit for 6 to 7 minutes.
Remove eggs from water and gently crack with a spoon to release into a bowl. Season with dark soy sauce and white pepper to taste.
To assemble: Smear bread with kaya jam, and top with a generous slice of butter and another slice of bread to create a sandwich. Slice down the middle, and eat alongside soft-boiled eggs. Enjoy!
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