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Loading...A beloved Singapore breakfast tradition featuring crisp toasted bread spread with rich coconut-egg jam and cold butter, served alongside jammy soft-boiled eggs dipped in dark soy and white pepper. The kaya is gently cooked over a double boiler until silky, then sandwiched between warm toast for that signature sweet-savory bite.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 26 gFat
- 16 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 24 gSugar
- 14 gProtein
- 520 mgSodium
- 310 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the kaya (coconut jam)
- 4 large eggs
- 180 g caster sugar
- 400 ml thick coconut milk
- 5 fresh pandan leaves, knotted
- 1/4 tsp salt
- 1 tsp pandan extract (optional, for color)
For the toast and serving
- 8 slices soft white sandwich bread (unsliced loaf preferred)
- 4 tbsp cold unsalted butter, cut into thick slabs
- 4 large eggs (for soft boiling)
- 2 tbsp dark soy sauce
- 1/2 tsp ground white pepper
- 1 cup hot coffee or tea, to serve
Directions
- Make the kaya: whisk eggs and sugar in a heatproof bowl until pale and slightly thickened, then stir in coconut milk, salt, and pandan extract if using.
- Set the bowl over a pot of barely simmering water (double boiler) and add the knotted pandan leaves. Cook, whisking constantly, for 18 to 22 minutes until the mixture thickens into a smooth, spreadable jam; remove leaves once fragrant.
- Transfer kaya to a clean jar, let cool, then refrigerate until chilled and set, at least 2 hours or up to 2 weeks.
- Soft-boil the eggs: bring a small pot of water to a gentle boil, lower the eggs in carefully, and cook exactly 6 minutes for runny yolks. Transfer to an ice bath for 1 minute, then peel and halve.
- Toast the bread in a hot oven at 200°C for 4 minutes or over an open flame until lightly golden and crisp on the edges but still soft inside.
- Assemble each sandwich by spreading a generous tablespoon of cold kaya on one warm slice and a thick slab of cold butter on the other; press together and cut diagonally.
- Serve the kaya toast immediately with the soft-boiled egg halves, a small dish of dark soy sauce mixed with white pepper for dipping, and a hot cup of coffee or tea.
Cook’s Notes
- Constant whisking over low heat is key to a silky kaya; rushing with high heat will scramble the eggs.
- For extra pandan aroma, bruise the leaves before knotting so more flavor releases into the custard.
- Traditional kaya toast is served with cold butter on warm bread so it melts slightly at the table but stays thick and creamy.
- Use day-old or slightly stale sandwich bread for the best toast texture; fresh bread can turn gummy.
- If you cannot find pandan, a drop of vanilla plus a pinch of matcha can mimic the grassy, floral notes.
