Kaya toast
The breakfast of Chinatown’s kopitiams: thin toast with kaya (coconut and pandan jam) and cold butter, with soft-boiled eggs and local coffee.
Ingredients
- Kaya: 4 eggs, 200 ml coconut milk, 150 g sugar, 2 pandan leaves (or vanilla)
- 4 slices of sandwich bread
- Cold butter, thinly sliced
- 4 eggs
- Soy sauce and white pepper
How to make it at home
- Beat the eggs with the sugar and coconut milk and cook over a bain-marie with the pandan, stirring, until it thickens like custard (about 40 minutes).
- Toast the bread and cut off the crusts; split each slice in half to make thin slices and toast them again.
- Spread with kaya and add a thin slice of cold butter.
- Cook the eggs in just-boiled water, off the heat, for 6–7 minutes: they should be almost raw.
- Serve the eggs on a plate with soy sauce and pepper, for dipping the toast.
The trick: Kaya keeps in the fridge for a week.