Recipe: Kaya Toast and Half-Boiled Eggs

Photo credit: preetamrai / Foter / Creative Commons Attribution 2.0 Generic (CC BY 2.0)

Photo credit: preetamrai / Foter / Creative Commons Attribution 2.0 Generic (CC BY 2.0)

Kaya toast is a well-known snack and breakfast staple in Malaysia and Singapore, credited to the Hainanese who settled here in the 19th century, developing sizeable communities in Penang and Johor where they founded many coffee houses. Two slices of crust-less toast are spread thickly with kaya (a coconut-egg jam) and sandwiched with slabs of delicious butter. The heat of the toast melts the butter into the kaya for a sweet and creamy filling. Pairing this with savoury eggs, drizzle with soy sauce may seem unusual, however, strangely, the salty soy complements the sweet kaya perfectly. Give it a go!

Ingredients:

For the kaya:

3 large eggs

3 large egg yolks

200g caster sugar

250 ml thick coconut milk

2-3 pandan (screwpine) leaves, knotted (add pandan essence to taste if you can’t get the leaves)

2 tbsp sugar dissolved in 1 tbsp of hot water

 

2 slices white bread

cold salted butter

2 eggs

soy sauce (to serve)

ground white pepper (to serve)

Method:

For the kaya:

– set up a double-boiler by placing a glass bowl over a pan of boiling water

– whisk the whole eggs and egg yolks until well combined, then gradually add the caster sugar and whisk until dissolved

– slowly add the coconut milk

– strain the mixture into the glass bowl double-boiler and turn heat down to low

– add panda leaves and stir mixture continuously with a wooden spoon to prevent lumps from forming while it thickens

– this process will take up to an hour – after about 45 minutes, you should see the mixture begin to turn brown and thick (have a cup of tea handy, this task requires patience!)

– remove the pandan leaves when the mixture starts to become thick or you will struggle to get them out

– if the jam becomes too thick before turning brown, add a splash of water

– add the water and sugar mixture little by little until you are happy with the level of sweetness

– pour the kaya into jam jars and allow to cool – store in the fridge

(makes 1 jar of kaya)

For the kaya toast:

– boil water in a pan

– once boiling, remove from the heat, gently place in the eggs and cover with a lid

– leave to sit for 7 minutes

– meanwhile, cut the crusts off your bread (I actually quite like the crusts, however, they are usually removed in Malaysia – do as you prefer)

– cut thin slices of butter

– toast the bread until lightly golden, the spread generously with your home-made kaya

– top the kaya with your butter slices, then place over the second kaya-spread piece of toast – the heat of the bread should melt the butter and kaya into a creamy-sweet delight!

– after 7 minutes, remove the eggs from later with a slotted spoon

– allow eggs to sit for 30 seconds, until cool enough to handle

– gently crack the eggs into a small bowl

– drizzle with soy sauce and sprinkle over a pinch of white pepper to taste (this step can be omitted if you are not a fan of savoury-sweet pairings)

– enjoy your kaya toast dunked in the wonderfully soft eggs

(serves 1)

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About SAFbakes

Want to know where to eat and what to bake? Join me at dinediscover.wordpress.com

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