Pandan Coconut Kaya Toast with Cold Butter and Set Soft Eggs
Inspired by techniques from NYT Cooking and Serious Eats.
Pandan-infused coconut cream is cooked gently with eggs and brown sugar into a smooth kaya, spread on crisp toast with cold butter and served with soy-seasoned eggs.
Always check the labels of the products you use.
Method
- 1
Infuse the pandan. Blend the pandan with the coconut cream until the leaves are finely chopped, then press through the sieve and discard the pulp.
- 2
Cook the kaya. Whisk the 2 eggs, sugar and salt in the heatproof bowl until the sugar starts to dissolve, then whisk in the pandan cream. Set the bowl over the barely simmering water and cook, stirring constantly and scraping the sides, for 15-20 minutes, until thick enough to coat the spatula and it reaches 80 °C. Gentle heat stops the eggs scrambling. Sieve it into the jar if it is lumpy and leave to cool; it thickens further as it cools.
- 3
Cook the eggs. Lower the 8 eggs into simmering water in the saucepan and cook for 9 minutes, until the whites are firm and the yolks are just set right through (71 °C). Transfer to the iced water for 1 minute, then peel.
- 4
Make the toast. Toast the bread until golden and crisp, and trim the crusts if you like. Spread 4 slices with about 3 tbsp kaya each, top with slabs of cold butter and close with the other slices. Cut in half.
- 5
Serve. Halve the eggs into small bowls, season them with the soy sauce and white pepper, and serve with the toast and coffee or tea.
Storage
Refrigerate kaya in a clean jar and use within 1 week. Toast and eggs are best eaten straight away; refrigerate peeled eggs within 1 hour and use within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- blender
- fine sieve
- heatproof bowl set over a pan of barely simmering water
- balloon whisk and silicone spatula
- instant-read thermometer
- clean jar
- grill pan or toaster
- medium saucepan
- slotted spoon
- bowl of iced water
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 708 kcal |
| Protein | 24.5 g |
| Carbohydrate | 62.9 g |
| of which sugars | 24.4 g |
| of which free sugars | 23.9 g |
| Fat | 40.6 g |
| of which saturates | 24.5 g |
| Fibre | 3.1 g |
| Salt | 1.71 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
