How to Make Singapore’s Famous Kaya Toast!
(When you open the can of coconut cream, don’t mix it up. You want as little water as possible)
bunch of the frozen leaves
In a small sauce pan over medium low heat, add coconut cream, sugar and palm sugar. Whisk until combined.
Add pandan leaves and cook for 2 minutes
Remove from heat and slowly add one egg yolk at a time. Make sure you whisk in between adding each eggs to avoid making scrambled eggs.
Return to a medium low heat for another 2 minutes. You will start noticing the mixture getting thicker.
Remove from heat and remove pandan leaves. Pour into glass jar and set aside in the refrigerator for at least 1 hour. The mixture will continue to thicken in the fridge.
To make Kaya Toast, toast your bread, add a layer of kaya jam and slice butter and put in between the bread!
Tools I used for this recipe: