Entree: Singapore – Singapore Hawker Cuisine – Kaya Toast (Toasted white bread spread with sweet coconut-egg jam and butter, served commonly with soft‑boiled eggs and strong coffee)
Serving Size: 2
Approximate Time
Prep
15 min
Cook
35 min
Additional
1 hr
Total
1 hr 15 min
Ingredients
- 4 slices white sandwich bread
- 4 tbsp (60 g) unsalted butter, chilled and thinly sliced
- 1/2 cup (120 ml) store-bought kaya jam or homemade kaya (recipe below)
- For homemade kaya:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) coconut milk
- 4 large eggs, approx. 50 g each (for kaya)
- 2 pandan leaves, knotted (or 1 tsp pandan extract)
- 1/4 tsp (1 ml) fine salt
- 1 tbsp (15 ml) butter (optional, for gloss)
- For soft‑boiled eggs:
- 2 large eggs, approx. 50 g each
- Condiments (optional):
- 2 tsp (10 ml) sweetened condensed milk or black coffee for serving
Instructions
1. To make the kaya: In a heatproof bowl, whisk the 4 large eggs with the sugar until smooth. Stir in the coconut milk and salt. Strain the mixture into a small saucepan, add pandan leaves, and cook over very low heat, stirring constantly for 20–30 minutes, or use a double boiler, until the mixture thickens to a jam-like consistency. Remove pandan, stir in 1 tbsp (15 ml) butter if using, cool and refrigerate. (Alternatively use 1/2 cup (120 ml) store-bought kaya.)
2. Prepare soft‑boiled eggs: bring a small saucepan of water to a gentle boil. Lower 2 large eggs into the water and simmer for 5 minutes for soft, runny yolks. Transfer eggs to cold water to stop cooking and serve immediately with a pinch of white pepper and a splash of soy or sweetened condensed milk if desired.
3. Toast the 4 slices of bread until golden and crisp. While still warm, spread about 1 tbsp (15–20 g) kaya on two slices, top each with 1 tbsp (15 g) chilled butter slices, and sandwich with the remaining toast slices to make two kaya toast sandwiches.
4. Cut each sandwich diagonally into halves and serve immediately with the soft‑boiled eggs and strong coffee or tea.
