Coconut milk will separate; stir well before measuring. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets. Pandan leaves can be found at Thai and many general Asian markets. If you cannot find pandan leaves, you can use 3 tablespoons of minced young ginger. Add it to the coconut milk and steep for 3 minutes and strain.
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 40 min |
| Yield: | 1 serving |
Ingredients
- 1 cup coconut milk
- 1 cup granulated sugar
- 8 pandan leaves, washed and tied into a knot
- 1/8 teaspoon kosher salt
- 3 eggs
- 3 egg yolks
- 2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
- 1 1/2 tablespoons shaved salted butter
- 1 soft boiled egg, peeled or 1 soft fried egg “sunny side up”
- 1 teaspoon dark soy sauce
- Dash ground white pepper
Instructions
- In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
- Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
- In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
- Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
- Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
- Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
- Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
- To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
- Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1922 |
| Total Fat | 95 g |
| Saturated Fat | 63 g |
| Carbohydrates | 241 g |
| Dietary Fiber | 4 g |
| Sugar | 204 g |
| Protein | 39 g |
| Cholesterol | 1113 mg |
| Sodium | 1243 mg |
Reviews
You can actually buy the Coconut Jam at an Asian market. Much easier. A soft fried egg is the ticket. So Good!
Just wondering if anyone made it with a soft boiled egg? I really think that was a mistake.
Jack R just wants to bash Susan and her restaurant….She is brilliant and her recipes are so tasty. This one if no different.
Having no Pandan leaf, I had to substitute with the suggested grated ginger. Forty-eight minutes, four pots, one pan and three bowls later I had Kaya toast with a sunny side up egg and some reduced soy sauce. I’m not sure how I would rate it since it was not what was made on the show. That said, this dish, even with the subs, was very good but would probably be better with those leaves. I’ll give it five stars cause Susan is one of the better chefs who have taught me many things over the years.
easy to make, different taste
Super easy and super delicious!