For the coconut jam:
1 cup coconut milk (stir well before measuring, it will seperate)
1 cup granulated sugar, divided
8 pandan leaves, washed and tied in a knot (find these frozen or fresh at the Asian market or order online. There really is no substitute!!!)
1/8 t kosher salt
3 eggs
3 egg yolks
1. Mix half of the sugar and the coconut milk together in a small saucepot. Stir in salt and pandan leaves, then bring mixture to a boil over high heat. Make sure to keep pandan leaves submerged while the mixture heats up. Once boiling, remove the mixture from the heat and allow to steep for ten minutes.
2. Remove the pandan leaves from the mixture, squeezing them to allow any excess liquid back into the mixture. Be careful not to burn your fingers! Discard the leaves.
3. Put a medium sized pot of water on the stove over medium-high heat. Whisk the eggs, egg yolks, and remaining sugar together in a medium sized stainless steel bowl. Whisk the coconut milk mixture to create a custard base.
4. When the pot of water is at a simmer, place the metal bowl over it (creating a double-boiler) and gently cook the custard base, stirring constantly with a rubber spatula. There is no shortcut or substitute here...you must stir constantly! When the mixture has reached a thick, custardy consistency, remove from heat immediately.
5. Take a large bowl and fill it halfway with ice and water. Place a medium bowl in the ice water and strain the hot custard into it. Stir until cool, then cover and place in the refrigerator until needed.
For the toast assembly: (aka, the Easy Part)
2 T coconut jam
2 pieces whole wheat bread, toasted
Vegan butter or salted real butter
1 t dark soy sauce (available at Asian markets or online)
a dash of ground white pepper
1 soft fried egg (Cook over low heat until white is just opaque! You don't want this egg overdone.)
1. Butter the toast, spread jam evenly over both pieces, the place together to create a sandwich. Halve the sandwich, then cut into fourths.
2. Place egg on a small plate and top with a dash of white pepper and the dark soy sauce. Serve alongside the egg.
Notes: When we eat our kaya toast, we have the toast and the egg on two separate plates. We cut the egg into four pieces, releasing the yolk and providing one piece of egg for each mini-sandwich of toast.
1 cup coconut milk (stir well before measuring, it will seperate)
1 cup granulated sugar, divided
8 pandan leaves, washed and tied in a knot (find these frozen or fresh at the Asian market or order online. There really is no substitute!!!)
1/8 t kosher salt
3 eggs
3 egg yolks
1. Mix half of the sugar and the coconut milk together in a small saucepot. Stir in salt and pandan leaves, then bring mixture to a boil over high heat. Make sure to keep pandan leaves submerged while the mixture heats up. Once boiling, remove the mixture from the heat and allow to steep for ten minutes.
2. Remove the pandan leaves from the mixture, squeezing them to allow any excess liquid back into the mixture. Be careful not to burn your fingers! Discard the leaves.
3. Put a medium sized pot of water on the stove over medium-high heat. Whisk the eggs, egg yolks, and remaining sugar together in a medium sized stainless steel bowl. Whisk the coconut milk mixture to create a custard base.
4. When the pot of water is at a simmer, place the metal bowl over it (creating a double-boiler) and gently cook the custard base, stirring constantly with a rubber spatula. There is no shortcut or substitute here...you must stir constantly! When the mixture has reached a thick, custardy consistency, remove from heat immediately.
5. Take a large bowl and fill it halfway with ice and water. Place a medium bowl in the ice water and strain the hot custard into it. Stir until cool, then cover and place in the refrigerator until needed.
For the toast assembly: (aka, the Easy Part)
2 T coconut jam
2 pieces whole wheat bread, toasted
Vegan butter or salted real butter
1 t dark soy sauce (available at Asian markets or online)
a dash of ground white pepper
1 soft fried egg (Cook over low heat until white is just opaque! You don't want this egg overdone.)
1. Butter the toast, spread jam evenly over both pieces, the place together to create a sandwich. Halve the sandwich, then cut into fourths.
2. Place egg on a small plate and top with a dash of white pepper and the dark soy sauce. Serve alongside the egg.
Notes: When we eat our kaya toast, we have the toast and the egg on two separate plates. We cut the egg into four pieces, releasing the yolk and providing one piece of egg for each mini-sandwich of toast.
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