Kaya Toast

    40 minutes

    'Kaya' is a spread that is made from coconut milk and eggs that is flavoured from pandan leaves. It is great on toast for breakfast.

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    Serves: 500 

    • 8 eggs
    • 1 cup (250g) sugar
    • 1 pinch salt, to taste
    • 8 pandan leaves
    • 250ml coconut milk
    • 4 slices white bread
    • butter

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large bowl mix the eggs, sugar and salt until the sugar is dissolved.
    2. Use a fork to run through the pandan leaves to release the essential oils and aroma. Tie them together and put in a saucepan with the coconut milk.
    3. Bring the coconut milk to a boil gently. When it starts boiling stir the coconut milk into the egg mixture slowly.
    4. When well blended remove the pandan leaves and strain the mixture through a sieve into the top part of a double boiler.
    5. Gently heat the mixture stirring constantly until it thickens into a custard; 20 to 30 minutes. Let cool completely before refrigerating or serving.
    6. To serve toast the bread and spread with cold butter followed by a thick layer of the kaya mixture.

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