Try breakfast the Singaporean way, with Coconut Jam (Kaya) on toast.
Cook Time
-
Total Time
-
Yield
10 servings
Ingredients
4 eggs
1 cup coconut milk (240 mL)
1 cup coconut cream (240 mL)
1 cup sugar (200 g)
1 tablespoon cornstarch
1 tablespoon water
To make the pandan extract:
5 pandan leaves, halved
3 tablespoons water
To make caramel:
½ cup sugar (100 g)
To serve:
2 slices toast, crust removed
1 tablespoon butter
soft boiled egg
1 teaspoon soy sauce
pepper, to taste
Nutrition Info
Calories 257
Fat 16g
Carbs 24g
Fiber 0g
Sugar 32g
Protein 4g
How to Make It
1. Step
To make the pandan extract, blend pandan leaves with water, then strain through a sieve.
2. Step
Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
3. Step
Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
4. Step
Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
5. Step
To make caramel, add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
6. Step
Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
7. Step
To serve, add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
