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Ingredients
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Coconut Jam
Egg Cloud
Toast
Method
Coconut Jam
- 1
Prepare the Coconut Jam
In a saucepan, combine coconut milk, sugar, pandan leaves, and salt. Heat over medium heat, stirring continuously until the sugar dissolves.
- 2
Cook the Jam
Once the mixture is heated, lower the heat and add the egg yolks, whisking continuously to prevent curdling. Cook until the mixture thickens to a spreadable consistency, about 15-20 minutes.
- 3
Strain and Cool
Remove the pandan leaves and strain the mixture through a fine sieve into a container. Let it cool to room temperature, then refrigerate until chilled.
Egg Cloud
- 4
Whip Egg Whites
In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- 5
Season the Egg Whites
Gently fold in a pinch of pepper into the whipped egg whites, being careful not to deflate them.
- 6
Bake the Egg Cloud
Spoon the whipped egg whites onto a baking sheet lined with parchment paper, forming small clouds. Bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until golden.
Toast
Assembly
- 9
Assemble the Kaya Toast
Spread a generous layer of chilled coconut jam over the buttered toast. Top with the baked egg clouds.
- 10
Serve
Serve immediately and enjoy your kaya toast!