Kaya toast is an extremely popular breakfast and snack throughout Singapore and Malaysia. The combination of sweet, salty, savory, protein and carbs really has it all. You can buy Kaya jam premade in a jar at an Asian grocer, but that misses the fun.
Kaya Jam with Toast and Soft Boiled Eggs
From Serious Eats
4 large egg yolks
1 1/2 cups coconut cream, divided (1 regular size can - make sure it is coconut cream, not coconut milk)
5 ounces palm sugar, grated or finely chopped
Toast and Soft-Boiled Eggs (for two)
4 slices toasted bread
soy sauce and white pepper for serving
To make Kaya Jam:
1. In a medium bowl, whisk yolks with 1/4 cup coconut cream; set aside.
2. In a medium saucepan, heat palm sugar over medium-low heat until melted. Cook, stirring occasionally until sugar has caramelized to a deep golden brown, 3 to 6 minutes.
3. Carefully whisk in remaining 1 1/4 cups coconut cream. Heat mixture, stirring until smooth. Continue to cook, stirring occasionally, until mixture has thickened slightly (foaming will have subsided and large, slow bubbles will form at the surface), about 8-12 minutes.
4. Remove from heat and whisk half of mixture into yolk mixture. Return everything to saucepan and gently heat over medium low heat until mixture thickens to the consistency of pudding. Strain into container and chill until cold and set, at least 4 hours.
To make soft-boiled eggs:
1. Bring enough waterto cover eggs, to a rapid boil in a large saucepan with a tight fitting lid. Remove from heat and immediately and add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked perfectly with no transparent whites, remove other eggs from saucepan. If necessary, allow other eggs to remain for 1 to 2 minutes longer. When ready, remove eggs from water with a slotted spoon. (See note above)
2. Toast 4 slices of bread. Spread kaya jam over two slices of toast and close with remaining two slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with soy sauce and white pepper for seasoning.
Note: The recipe above leaves out the authentic pandan flavoring because my local 99 Ranch did not have pandan leaves only "pandan essence", which in my experience mostly leaves a bitter taste rather than the herbaceous one the recipe is aiming for. If you can find pandan leaves, you can add them (tied in a knot) in the step in which you add the remaining coconut milk and cook down for 8-12 minutes, they will add flavor to the mixture as it cooks. Remove them before adding in the eggs and finishing the jam.