Kaya Toast

  • 13.5 ounces coconut milk
  • 1/2 cup Turbinado, white, or brown sugar
  • Butter
  • Good quality white bread
  • Eggs
  • White pepper
  • Soy sauce

Prepare coconut jam

Combine the coconut milk and sugar in a large saucepan. The jam will bubble and boil intensely as it cooks, so make sure to choose a vessel that is much larger than its contents.

Boil the mixture over medium to medium-high heat until the jam reduces by about half and coats the back of a spoon, about 15 minutes.

Transfer the jam to a bowl and set aside to cool. The jam will continue to thicken as it cools.

Assemble Kaya Toast

Spread an even layer of butter on to one side of bread.

Over medium heat, toast the bread (buttered side down) using a non-stick skillet. Once the toasted side is golden, remove from heat and set aside.

Spread the coconut jam evenly over both slices of bread on the untoasted side. Place one slice of bread over the other to form a sandwich. Slice the sandwich into thirds or sixths, depending on the size of the bread.

Using the same skillet as before, gently fry the eggs until the whites are just set and the yolk is still runny. Transfer the eggs onto a plate and sprinkle with white pepper and a pour of dark soy sauce.  To enjoy the Kaya toast, use the sandwich wedges to break the yoke and scoop up the egg mixture.

Recipe inspired by Susan Feniger's Street, The Spice Table, and Sarah the Bear.

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