Sunday, 18 November 2012

Kaya Toast

The combination of a coconut jam sandwich and a poached egg may seem bizarre to most but in Singapore it is such a delicacy that franchises have popped up which are purely dedicated to Kaya toast. Traditionally Singaporeans eat noodle soups or rice porridge for their breakfast, Kaya toast is a dish that has been created to comfort home sick Brits missing their toast and jam whilst working in Singapore. 
 It consists of a coconut jam flavoured with pandan leaf which lends an aromatic and distinct quality to the jam. This is then spread onto generously buttered toast and served with a poached egg and soy sauce. I first tried this on my backpacking adventures and was totally blown away. I know it sounds strange but take it from me it's outstanding and the combination however unusual it may sound is heavenly. Ditch to full English or bacon sandwich and give this a try it's sublime. 

For the jam you will need:

10 Pandan leaves
400ml of coconut milk
400g of sugar
2 whole eggs and six yolks
1/4 tsp of salt
Tie the pandan leaves into a knot and place in a pan with the coconut milk and sugar, bring to a boil and reduce the heat to a simmer, simmer the milk for ten minutes and then turn off the heat. Allow the milk to stand for a further hours so that the flavour of the pandan leaves has time to infuse.
In a bowl whisk the eggs until they are incorporated and add them to the cooled flavoured milk. Place the pan back onto the heat and cook on a low heat until the mixture is very thick like mayonnaise. Add the salt and allow to cool before storing in a jam jar.
Using white bread cut the crusts off and toast one side only, butter the un-toasted side very generously and spread with the coconut jam, place the other piece of toast on top to make a sandwich. Serve with Soy sauce and a poached egg. This also works really well with a little rocket on the side for peppery bite.

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