Kaya Butter Toast Recipe

Prepare ingredients

Measure coconut milk, sugars, and eggs. If using pandan leaves, wash and tie them into a knot so they are easy to remove later. If using pandan extract, keep it ready to add at the end.

Combine and strain

In a medium bowl, whisk together the eggs, granulated sugar, and palm/brown sugar until sugar begins to dissolve. Slowly whisk in the coconut milk and add a pinch of salt. For an extra-smooth kaya, strain the mixture through a fine-mesh sieve into a heatproof bowl or saucepan to remove any chalaza or solids.

Cook gently (stovetop double-boiler method)

Set up a double boiler: bring about 1 inch of water to a simmer in a saucepan and place the heatproof bowl with the strained mixture on top, ensuring the bottom of the bowl does not touch the simmering water. Add the pandan leaves to the mixture now (or 1 tsp pandan extract later). Stir continuously with a heatproof spatula or wooden spoon. Keep the water at a gentle simmer — do not boil vigorously. Cook until the mixture thickens to a jam-like consistency and coats the spatula, about 30–40 minutes. This slow, low heat prevents the eggs from scrambling. If using pandan extract, stir it in when the kaya has thickened and remove pandan leaves before serving.

Finish and cool

When the kaya is thick (it will continue to set as it cools), remove from heat, remove pandan leaves if used, and transfer to a clean jar. Let cool to room temperature, then refrigerate. The kaya will firm up slightly in the fridge. Taste and, if desired, adjust sweetness by stirring in up to 1 tsp more sugar while still warm.

Toast the thick-sliced bread to your preferred darkness. Traditional kaya toast is lightly crisp on the outside and still slightly tender inside — aim for medium golden-brown.

While toast is still warm, spread 1 tbs softened unsalted butter evenly on each slice so it melts into the bread.

Generously spread about 1 tbs of the cooled kaya over the butter on two slices, then sandwich with the remaining two slices (buttered side facing the kaya) to make two sandwiches, or serve open-faced. If you like extra butter, add some of the optional butter for serving.

Optional: Cut each sandwich diagonally into halves. Sprinkle a small pinch of toasted sesame seeds on top for added aroma and texture.