Like many others, I was obsessed with the book series @crazyrichasians. I just couldn’t put the books down which often led to reading in uber drives, on bathroom breaks, and in flight. It transported me to a world I just couldn’t even fathom and I didn’t want to let go of it. All the materialistic opulence aside, even each food item described in the book seemed like it was personally curated just for me 😂

That’s where my love affair with Kaya Toast started. I still remember reading about it in the scene from the last book where Nick goes over to Astrid’s home. I don’t remember the exact text but i know that I was salivating and I just had to find me some Kaya toast!

After months of searching, I ended up finding Kaya Toast in San Francisco at @breadbellysf and it exceeded ALL my expectations. I had built it up in my head and that creamy, smooth, sweet kaya over a piece of perfectly griddled brioche bread just blew my mind! I asked them if they sell bottles of their kaya but unfortunately they don’t yet. However, this led me to my adventures in the kitchen yesterday! And I have to say, I was not disappointed 😎

Kaya toast is a popular breakfast snack in Singapore and Malaysia. Kaya, is an almost custard-like spread made with egg, pandan leaves (which gives it this beautiful subtle vanilla flavor), and coconut milk. It is by no means healthy, but it is beyond delicious. Even if you’re not a big fan of coconut, you will love this.

Here’s how I made my version:

-1 cup full fat coconut milk

-4 egg yolks

-1/2 cup pandan juice *strained juice of 9-10 pandan leaves and 1/2 cup water*

-4 pandan leaves *I got these frozen at the Asian supermarket*

-4 Tablespoons coconut sugar

-3 Tablespoons of granulated sugar (going to try it with just coconut sugar next time)

-Sea salt flakes to top

Assembly:

-Sliced Brioche Bread

-1 Tsp butter

Instructions:

1. Whisk egg yolks in a heat proof mixing bowl until nicely combined but not frothy. Add the coconut sugar, granulated sugar, and coconut milk and mix well.

2. Pour 2 cups of water in a large empty pot with a heat proof platform at the base of it for the mixing bowl to rest on (kind of like a double boiler situation). Place mixing bowl on the platform and ensure that the base of the bowl is touching the water.

3. Add cut Pandan leaves and pandan juice to the mixture.

4. Over low-medium heat, Bring water to a boil with the mixing bowl over it and continue to stir the mixture allowing it to thicken. *Be patient as this process may take a while*

5. Once your mixture has formed a custard like texture similar to lemon curd, turn off the heat and strain the mixture into a jar and cook. Be advised that the kaya will thicken more once cool.

6. In a pan, sauté some butter and place your brioche on it to crisp. Toast both sides of brioche to a nice golden brown and remove from heat.

7. Lather kaya over the brioche, top with sea salt flakes and get ready for your life to change 😍

PS: Stay tuned to find out what I did with the egg whites from this dish 😉 #nowaste