Toasts Kaya

Ingredients:

Coconut jam

• 1 cup coconut milk
• 1 cup granulated sugar
• 8 pandan leaves, washed and tied into a knot
• 1/8 teaspoon coarse salt
• 3 eggs
• 3 egg yolks

Toasts Kaya

• 2 slices thick white bread (such as Pullman), toasted on one side
• 1.5 tbsp grated salted butter
• 1 soft-boiled egg, peeled, or 1 fried egg
• 1 teaspoon dark soy sauce
• A pinch of ground white pepper

Preparation:

1. In a small saucepan, combine coconut milk with 0.5 cup sugar. Add pandan leaves and salt and bring to a boil over high heat. Keep the pandan submerged in the milk while the leaves cook and soften. Once the milk boils, remove from heat and let steep for 10 minutes.
2. Remove the pandan leaves from the milk, squeezing out any excess liquid. Discard the leaves.
3. In a medium stainless steel bowl, combine the eggs, yolks, and remaining 1/2 cup sugar. Add the coconut milk and whisk to form a custard base.
4. Place a stainless steel bowl over a medium saucepan of gently simmering water. Gently simmer the custard over a double boiler, stirring constantly with a silicone spatula, until it thickens to the consistency of custard, 15-20 minutes. The spatula mark should remain on the surface of the custard for more than 10 seconds.
5. Immediately remove the cream from the heat and strain it into a medium bowl set inside a larger bowl of ice water. Stir until the cream cools, then cover and refrigerate. You'll get about 2 cups of coconut jam, more than this recipe calls for. The jam can be refrigerated for up to 1 week.
6. Spread 2 tablespoons of coconut jam evenly over both slices of bread, on the untoasted side. Then spread a layer of grated butter on top of the jam. Top one slice with the other to form a sandwich.
7. Cut the sandwich in half, then cut each half into thirds to make 6 equal wedges.
8. Place the egg in boiling water. Cook for 6 minutes, remove and cool. Drizzle the egg with dark soy sauce and season with pepper. Serve with kaya toast.