Singaporean Kaya Toast

Ingredients

• 4 large egg yolks (Room temperature)
• 1 cup full-fat coconut milk (Preferably Thai coconut milk, such as Chaokoh)
• 2 tbsp light brown sugar
• 2.333333 tbsp granulated sugar (2 tablespoons plus 1 teaspoon)
• 0.25 tsp pandan extract
• sea salt (1 pinch)
• 4 slices brioche bread
• 2 tbsp unsalted butter (Divided; use 1/4 tablespoon per side of each slice as specified)

Steps

1. 1

   Beat the room-temperature egg yolks in a bowl until well combined and smooth.

2. 2

   Place the coconut milk, light brown sugar, granulated sugar, and pandan extract in a saucepan over low-medium heat. Warm, stirring, until the sugar has melted; do not let the mixture boil.

3. 3

   Temper the egg yolks by slowly adding about one-quarter of the warm coconut-milk mixture to them while mixing continuously. Add it gradually so the eggs do not curdle.

4. 4

   Pour the tempered egg mixture back into the remaining coconut-milk mixture and combine.

5. 5

   Transfer the mixture to a heatproof bowl or pan set over a double boiler. Whisk over medium heat until the kaya becomes smooth and thickened, about 6–8 minutes. Do not whisk longer than necessary, or the eggs may begin to cook.

6. 6

   Remove the kaya from the heat and let it cool. It will thicken further as it cools.

7. 7

   Heat a pan over medium heat. Add 1/4 tablespoon of the butter and place the bread in the pan. Brown one side for about 2–3 minutes.

8. 8

   Add another 1/4 tablespoon of butter, turn the bread over, and brown the second side. Repeat with the remaining bread and butter.

9. 9

   Transfer the cooled kaya to a piping bag and pipe lines of kaya over the toasted bread. Serve as kaya toast.

Notes

The author suggests using Thai coconut milk because it is smoother and creamier. Kaya is traditionally served for breakfast with coffee and soft-boiled eggs. The source does not specify the amount of kaya to pipe onto each slice.

Nutrition per serving

• breakfast
• snack
• vegetarian
• Southeast Asian
• Singaporean
• toasted
• stovetop
• double-boiler