Kaya Toast & Pandan Kaya
A traditional Malaysian and Singaporean breakfast made with rich pandan coconut jam, toasted bread, and cold butter. Recipe by Asian Inspirations.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Pot
- Stove
- Airtight container
- Mason jar
- Refrigerator
- Toaster
- Chef's knife
- Cutting board
Ingredients
- White bread, sliced to 1.5cm thick
- Cold salted butter, sliced to 5mm thick
- 5 duck eggs or 6 chicken eggs
- 225g sugar (add up to 280g if prefer sweeter)
- 6-8 blades pandan leaves
- 80ml water
- 280ml coconut cream
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