📝 About This Recipe
Transport yourself to the bustling coffee shops of Singapore and Malaysia with this quintessential Nanyang breakfast. This dish features crisp, charcoal-grilled bread slathered with luscious, fragrant pandan coconut jam (Kaya) and finished with thick slabs of cold, salted butter. It is a masterclass in contrasts: warm and cold, sweet and salty, silky and crunchy, all in one perfect bite.
🥗 Ingredients
Homemade Pandan Kaya (Coconut Jam)
- 5 pieces Large Egg Yolks (at room temperature)
- 250 ml Full-fat Coconut Milk (fresh or high-quality canned)
- 150 grams Granulated Sugar (divided into 120g and 30g portions)
- 6 pieces Fresh Pandan Leaves (washed and knotted)
- 1 tablespoon Pandan Juice (extracted from blending 2 leaves with a splash of water)
- 1/4 teaspoon Salt (fine sea salt)
The Toast Assembly
- 8 slices White Bread (traditional 'Roti Bengali' or thin-sliced sandwich bread)
- 100 grams Salted Butter (high-quality, chilled and sliced into thin slabs)
Traditional Accompaniments
- 8 pieces Large Eggs (for soft-boiling)
- 2 tablespoons Dark Soy Sauce (for seasoning eggs)
- 1 teaspoon Ground White Pepper (to taste)
👨🍳 Instructions
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1
Begin by making the Kaya: In a medium heat-proof bowl, whisk the 5 egg yolks with 120g of sugar and the coconut milk until the sugar is dissolved and the mixture is smooth.
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2
Prepare a double boiler by placing the bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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3
Add the knotted pandan leaves to the mixture. Stir constantly with a whisk or spatula for about 20-30 minutes. The mixture will slowly thicken into a custard consistency.
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4
While the custard cooks, create the caramel for color: In a small separate saucepan, melt the remaining 30g of sugar over medium heat until it turns a deep amber brown. Carefully pour this into the kaya mixture and stir well.
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5
Add the pandan juice and salt. Continue stirring until the kaya is thick enough to coat the back of a spoon heavily. Remove from heat, discard pandan leaves, and let cool completely (it will thicken further).
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6
Prepare the soft-boiled eggs: Bring a pot of water to a rolling boil, then remove it from the heat. Carefully lower the 8 eggs into the water, cover the pot, and let them sit for exactly 6-7 minutes.
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7
Immediately transfer the eggs to an ice bath for 30 seconds to stop the cooking, then crack them into small saucers (two eggs per person).
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8
Toast the bread: Use a toaster or a grill pan to toast the bread slices until they are very crisp and golden brown on both sides. In Singapore, these are often toasted until slightly charred for a smoky flavor.
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9
While the bread is still hot, use a serrated knife to carefully slice the bread horizontally through the middle if using thick slices, or simply use two thin slices.
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10
Generously spread a layer of the cooled Kaya jam on one side of the hot toast.
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11
Place 2-3 thin, cold slabs of salted butter on top of the kaya. The goal is for the butter to stay solid and not melt completely into the bread.
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12
Close the sandwich with the other slice of toast and cut into rectangular halves or quarters.
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13
Serve immediately while the toast is hot and the butter is still cold, alongside the soft-boiled eggs seasoned with dark soy sauce and white pepper.
💡 Chef's Tips
For the most authentic texture, use 'old-school' white bread which is lighter and airier than modern brioche. Do not rush the Kaya; cooking it over a double boiler prevents the eggs from curdling and ensures a silky texture. Keep your butter in the freezer for 10 minutes before slicing to ensure it stays cold against the hot toast. If your Kaya is lumpy, simply run it through a fine-mesh sieve or give it a quick pulse in a blender once cooled. Store leftover Kaya in a sterilized glass jar in the fridge for up to 2 weeks.
🍽️ Serving Suggestions
Pair with a hot cup of Nanyang Kopi (black coffee with condensed milk) or Teh Tarik. Dip the toast directly into the seasoned soft-boiled eggs for the ultimate savory-sweet experience. Serve with a side of fresh tropical fruit like papaya or mango to cleanse the palate. Add a dash of Milo (malt chocolate powder) over the soft-boiled eggs for a unique 'school-day' twist. Enjoy as a mid-afternoon snack (Tea Time) rather than just for breakfast.