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!
To save this video and more, Download the Tastemade App
- Every culture around the world has their own variation on toast and eggs, and this is Singapore's. It's called a kaya toast. Coconut jam smeared on a toasted slice of bread, with a thick slab of salted butter, and it's served with a soft boiled egg on the side. Let me show you how to make it. So who knew you could make jam out of coconuts? Well you can and it's really, really good. I'm starting off with a little bit of white sugar for sweetness. And then we're going in with some palm sugar. The palm sugar has this beautiful nutty, toffee-like flavor. That goes in as well. And some coconut milk. Rich and delicious. And last but not least I have these guys, okay? They're called pandan leaves, and they're really popular in South Asian and Southeast Asian cooking. So I'm just gonna chop this up. And it's okay to keep them in big chunks like this 'cause we're gonna fish them out later anyways. So drop it all into the mix, and then we're gonna heat it up. So I'm just gonna let this mixture come to the simmer and then once we have a few bubbles on the edges I'm gonna turn off the heat and let it steep, because we want all those natural oils from the pandan leaves to infuse into the coconut and sugar. All right, the mixture has come up to a simmer. At this point I'm just gonna turn off the heat and I'm gonna let it hang and the pandan's gonna infuse into the coconut and sugar. In the meantime I'm gonna whisk up my egg yolks, and that's what's gonna thicken up this jam. And you just wanna whisk them until they're broken apart but not super frothy. Mm-mm! You can smell the coconut, you can smell the pandan, that's amazing! So what I'm gonna do right now is I'm gonna fish out the pandan leaves because we don't need them any more. Now we're gonna do something called tempering. So we have the egg yolks that are at room temperature, but if I were to add them to this hot mixture they would just scramble right away, so I'm gonna whisk while I add a couple of tablespoons of this liquid. Amazing, so now this is a similar temperature to what's in the pan. I'm gonna pour this in, and we're gonna heat this up until it becomes nice and thick. So you wanna heat this on low to medium heat because this is a gentle process. Again you don't want to scramble the eggs, you just want this mixture to become nice and thick and custardy, just like a jam. So you want to continue to cook this until it coats the back of a spoon. And the way that you know is by looking at your spatula, running your finger through it. Ah, it's holding a line! When it holds a line like that, that's how you know it's ready. So we're gonna take this beautiful mixture, pour it into a jar. And the great thing about this jam is it's quite thick right now but it's gonna thicken up even more as it sits. I'm gonna let this cool to room temperature and then I'm gonna pop it in the fridge. My jam is nice and cold, but before I get to assembling my kaya toast I'm gonna show you the traditional accompaniment, and those are soft boiled eggs. So all I did was I boiled up some water, turned off the heat, and put a whole bunch of eggs in there, covered it and let it hang out for six minutes. And then you get these beautiful soft boiled eggs that just literally, whoo, slide right out, just like that. That's exactly what you're looking for. And then the way that we dress up the eggs is with a little bit of white pepper. And white pepper is kinda different from black pepper, it's a little more smoky. I love it. It's really tasty. And some soy sauce. All right, so I'm gonna let this hang. In the meantime let's assemble the kaya toast. I'm so excited. Two slices of toasted bread, and we're gonna take a thick schmear of the kaya jam, and look at that, it's thickened up beautifully. It's nice and glossy and thick. Yes girl, get in there. And then, as if the coconut jam wasn't enough, what they do in Singapore is they take salted, room temperature butter and they cut slabs. I'm talkin' a slab this big, and they layer it on the bread. I love Singaporean people, they're not shy to get down. Look at how much butter though. Oh my gosh. Can you imagine eating this every single day? It's really good though. Smack the top on it. Give it a cut down the middle. Oh my gosh, and check this bad boy out. That thick slap of butter in there, the kaya jam. All right let's give it a taste. Mm! Mm! The salty butter contrasting with the sweet kaya jam is just something else, and then we gotta get in there with our soft boiled eggs. Mm-mm! The savory paired with the sweet, it is an insane combination. This is the classic Singaporean breakfast, kaya toast with soft boiled eggs. You gotta make it at home.