Pandan Coconut Kaya Toast with Cold Butter and Set Soft Eggs
By Joe
Source: Serious Eats — Alia Ali, Kaya Toast.
A kaya toast recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Beat eggs in a mid-sized bowl. Strain eggs through a fine-mesh sieve in a big metal heat-proof bowl, and beat in 1 cup 3 tablespoons (240g) granulated sugar till well incorporated. Stand the bowl over a pot of simmering water; heat, and, using a beat or flexible spatula, mix lightly and constantly, till the mixture reaches 176ºF (80ºC) plus begins to set plus resemble one thick pancake batter, 12 to 18 minutes. Mix in coconut milk and carry on cooking, mixing lightly, till the mixture reaches no less than 176ºF (80°C), 10 to 12 minutes longer. Take out from heat and mix now and then to prevent kaya from overcooking. Set over a low flame, scatter leftover 1/4 cup plus 2 teaspoons (60g) sugar so it sits level and cook, undisturbed, till sugar has melted plus is a dark amber color, around 6 minutes in a little saucepan. Tip in coconut oil and, using a clean, dry beat, mix continuously till there are no lumps left. Tip coconut oil syrup into the kaya mixture and mix well to mix, making sure to quickly and constantly beat to prevent the caramel off scrambling the eggs in the custard. Keep cooking kaya till it reaches 176ºF (80ºC). Take out kaya from heat plus, using a fine-mesh sieve, strain cooked kaya in heat-proof jars, leave till it is cold, and chill. For this Kaya Toast: Using one butter knife or offset spatula, spread around 1 tablespoon of kaya over every slice of toast. Put 2 thin slabs of cold salted butter upon one of the slices, plus close the sandwich. Slice the toast sandwich lengthways plus eat at once with strong hot coffee or milk tea.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
299.4 g per serving
598.8 % of the 50 g daily maximum · 1197.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for kaya, homemade or store-bought, room tem, so it is not in the total; the recipe has 1 serving, so these numbers are for the whole batch. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 3738 kcal |
| Protein | 49.3 g |
| Carbohydrate | 378.1 g |
| of which sugars | 305.8 g |
| of which free sugars | 299.4 g |
| Fat | 240 g |
| of which saturates | 186.9 g |
| Fibre | 11.7 g |
| Salt | 2.88 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
