Kaya Toast With Coconut Jam

singaporean malaysian kaya toast

Kaya Toast, from Susan Feniger

Serves 1

2 slices Malaysian white bread or pain de mie, about 1/4-inch thick

2 tablespoons Coconut Jam (see recipe below)

1 tablespoon cold, very thinly sliced, salted butter

1 soft fried, sunny side up egg, with runny yolk

1 tablespoon dark, rich soy sauce

1 dash freshly ground white pepper

Toast the bread on one side only, by placing pieces of bread together in one toaster slot or on top of each other in a toaster oven.  The goal is to have one side be toasted and one side be soft.

Spread 1 tablespoon coconut jam on each piece of bread on the soft side and then layer the butter slices over one side of the bread before folding over into a sandwich.

Cut the sandwich into quarters.  Place the kaya toast pieces on a small plate.

Place soft fried egg on another small plate and pour the dark soy sauce over the egg.  Finish with a dash white pepper and serve immediately.

Kaya Toast Coconut Kaya Jam

Makes 2 cups

1 cup coconut milk, stirred well

1 cup granulated sugar

8 pandan leaves, washed and tied into a knot

3 eggs

3 egg yolks

1/4 teaspoon kosher salt