Ingredients
4eggs
1cupcoconut milk
1cupcoconut cream
1cupsugar
1tbspcornstarch
1tbspwater
5pandan leaveshalved
3tbspwater
½ cup sugar
2slicestoastcrust removed
1tbspbutter
soft boiled egg
1tspsoy sauce
pepperto taste
Preparation
Blend pandan leaves with water, then strain through a sieve.
Add coconut milk, coconut cream, eggs, pandan extract, and sugar to a bowl. Mix thoroughly then add to a saucepan.
Place the saucepan on very low heat and continuously stir for approximately 20 minutes. Be careful not to let the pan get too hot or the eggs will cook too quickly.
Combine cornstarch and water, then pour into mixture and stir rapidly until it starts to thicken.
Add sugar to a pan on medium heat and allow to completely melt until golden brown. Add the caramel to the Kaya and stir until completely dissolved.
Run kaya through a sieve, then store in a mason jar. Refrigerate overnight until set.
Add a slice of butter to toast then dollop with a spoonful of Kaya, and add the other slice of toast on top. Serve with a soft boiled egg with a dash of soy sauce and pepper on the side.
Enjoy!
