Homemade Pandan Kaya Toast

Ingredients

• 4 slices of white bread 4 slices of white bread
• 4 tablespoons (60g) unsalted butter, softened 4 tablespoons (60g) unsalted butter, softened
• 4 tablespoons (80g) homemade Pandan Kaya (recipe below) 4 tablespoons (80g) homemade Pandan Kaya (recipe below)
• For the Pandan Kaya: For the Pandan Kaya:
• 200ml coconut milk 200ml coconut milk
• 4 pandan leaves, washed and tied into a knot 4 pandan leaves, washed and tied into a knot
• 4 large eggs 4 large eggs
• 150g sugar 150g sugar

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 52g, 30g
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the bread slices on a baking sheet and toast them in the oven for about 5 minutes, or until golden brown and crispy.
3. 3.
   Remove the bread from the oven and let it cool slightly.
4. 4.
   Spread a generous amount of softened butter on one side of each bread slice.
5. 5.
   Spoon a tablespoon of homemade Pandan Kaya on top of the buttered side of two bread slices.
6. 6.
   Sandwich the Kaya-covered slices with the remaining buttered bread slices, creating two Kaya Toast sandwiches.
7. 7.
   Cut each sandwich diagonally into two triangles.
8. 8.
   Serve the Pandan Kaya Toast warm and enjoy!
9. 9.
10. 10.
    For the Pandan Kaya:
11. 11.
    In a saucepan, combine the coconut milk and pandan leaves. Heat over medium-low heat until the mixture is hot but not boiling. Remove from heat and let it steep for 15 minutes.
12. 12.
    In a separate bowl, whisk the eggs and sugar until well combined.
13. 13.
    Remove the pandan leaves from the coconut milk and discard.
14. 14.
    Gradually pour the pandan-infused coconut milk into the egg mixture while continuously whisking.
15. 15.
    Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency. This may take about 20-30 minutes.
16. 16.
    Once thickened, remove from heat and let it cool completely before transferring to a jar. Store in the refrigerator for up to two weeks.

Treat your ingredients with care...

• Pandan leaves — If fresh pandan leaves are not available, you can use frozen pandan leaves or pandan extract as a substitute. Adjust the quantity according to the strength of the flavor.

Tips & Tricks

• For a richer flavor, you can add a small amount of pandan essence to the Kaya jam.
• If you prefer a smoother texture, strain the Kaya mixture before cooking to remove any lumps.
• Experiment with different types of bread, such as brioche or whole wheat, to add variety to your Kaya Toast.
• Serve the Pandan Kaya Toast with a cup of hot kopi (traditional Singaporean coffee) for an authentic experience.
• If you have leftover Kaya, it can be used as a spread for pancakes, waffles, or even as a filling for pastries.

Serving advice

Serve the Pandan Kaya Toast warm to enjoy the contrast between the crispy toast and the creamy Kaya. It pairs well with a hot beverage, such as coffee or tea.

Presentation advice

Arrange the diagonally-cut Kaya Toast triangles on a plate, with a small dish of extra Pandan Kaya on the side for dipping. Garnish with a pandan leaf for an added touch of authenticity.