Sweet Malaysian Kaya Toast with Pandan Coconut Jam
A delightful breakfast spread of aromatic pandan coconut jam atop buttery toast.
Kaya Toast is a traditional Malaysian breakfast treat featuring creamy and coconutty kaya jam spread generously over crispy, buttery toast. This sweet and fragrant dish pairs perfectly with a hot cup of kopi or tea.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Kaya Jam
For the Toast
For the Beverage
Preparation
Making the Kaya Jam
Crack and beat the eggs
Crack the eggs into a mixing bowl and beat lightly.
Combine ingredients
Add coconut milk, sugar, and salt to the eggs, whisking until well combined.
Cook the jam
Transfer the mixture to a pot, add knotted pandan leaves, and cook over low heat, stirring constantly to avoid curdling, until the mixture thickens to a spreadable consistency, about 45-60 minutes.
Use fresh pandan leaves to bring out the best aroma and flavor in the jam. Stir continuously to prevent sticking and burning.
Preparing the Toast
Preheat and butter
While the jam is cooking, preheat the oven to 180°C (350°F). Spread a generous amount of butter on each slice of bread.
Toast the bread
Place the slices on a baking tray and toast in the oven until golden and crispy, about 8-10 minutes.
Set aside a bit of toasted bread to taste the consistency and sweetness of your kaya jam.
Cooking Process
Thickening the Jam
Stir constantly over low heat until the desired thickness is achieved.
Toasting the Bread
Toast until golden brown and crispy edges are achieved.
Plating & Serving
Sweet Malaysian Kaya Toast with Pandan Coconut Jam
Sweet Malaysian Kaya Toast with Pandan Coconut Jam
Plating & Serving
Spread a generous layer of kaya jam on each slice of toasted bread and cut diagonally for a classic presentation.