Kaya toast coconut jam on toast





Kaya jam


  • 3 large eggs
  • 3 large egg yolks
  • 2 cups of sugar
  • 1 can of coconut milk
  • 3 pandan leaves that are knotted
  • 2 tablespoons of sugar and 1 tablespoon of water




  • 2 slices of thick cut bread
  • Some salted butter
  • The kaya
  • Soft boiled eggs if you need them
  • Dark soy sauce and some white pepper for taste and seasoning




  • Set up your boiler on a medium flame. While the water is getting boiled, you can meanwhile, whisk the eggs together until they  are well blended into each other. You might have to add the sugar to it while you are still whisking.
  • When the mixture is blended well, pour the coconut milk into it. Now, you must start adding the pandan leaves to it. Use a spoon to stir the mixture every 6 minutes and keep boiling it.
  • After the 45 minutes, you will notice that the kaya is turning into a thick paste or is changing to slightly brown color. Now, you must remove the pandan leaves from it. Continue stirring the mixture until the kaya becomes thicker and sticky. If you coat the spatula, with the kaya and slowly run your fingers through it and you notice the distinct and a much clearer path, know that your kaya is done.
  • If at all, the kaya isn’t thick enough or hasn’t turned into golden color, you can make it thick by adding some caramel into it.
  • Make the toast: You can get the fluffiest, smoothest, and softest bread that has thick edges to give you a delightful eating experience. Toast  your bread finely by adding some butter that s salted on it and toast it well. Spread a real thick layer of the kaya on your bred that is toasted really well. Eat this in your breakfast and you’ll have an amazing start for your day. This bread toast with the kaya jam on it will send chills through your taste buds and you’ll fall in love with  the aroma too!



Comments are closed.