Homemade kaya jam toast with soft boiled egg recipe
This kaya toast recipe showcases one of the most delicious and unique snacks I’ve tried in all of South East Asia. The sweet and salty flavours combine perfectly to create such a beautiful, flavoursome bite to eat.
I first tried Kaya jam toast with soft boiled eggs in Kuala Lumpur, Malaysia in one of the small indoor local food halls. It cost less than a dollar and it was so good I ordered another one immediately. It’s also widely eaten in Singapore.
Kaya is simply a coconut jam and is the hero of the dish. If you’re not in Asia right now you can also buy Kaya Jam online and easily try Kaya toast at home.
Or you can make kaya jam from scratch by using this recipe…
How to make kaya jam toast with soft boiled eggs
- Thick bread – 2 slices per person
- Eggs – 1 per person
- Soy sauce
- White pepper
For the kaya jam, either buy from the store or:
- Eggs – 4
- Coconut cream – 1/2 cup
- Coconut milk – 1 cup
- Caster sugar – 250g
- Pandan leaves – 3 tied in a knot
- Cornstarch – 1 tbsp
- Water – 1tbsp
- Butter – 10g
- Take a large mixing bowl and crack all 4 eggs into it followed by 200g of the sugar, the coconut cream and the coconut milk. Whisk until all the ingredients are mixed well. If your mixture is slightly lumpy, put it through a sieve.
- Put a pot on to a low heat and add the mixture to simmer. Place in your pandan leaves and stir in.
- Cook for 20 minutes, stirring throughout.
- Next mix your cornstarch and water together and then add to the mixture, this will thicken the jam to a nice consistency.
- Now make your caramel by adding the remaining 50g of sugar to a separate pan and heating until the sugar melts. Add in your butter to melt and stir well. You will know when it is ready as it will start to become brown in colour.
- Add the caramel to your other pot and stir in well, leaving to cook for a further couple of minutes.
- Take your kaya jam off the heat and leave to cool.
- Now start preparing the rest of the dish. Bring a pot of water to boiling point and turn down to simmer, then gently place in 1 egg per person.
- Whilst the eggs are boiling, lightly toast 2 pieces of bread per person.
- Spread the kaya jam generously on to the pieces of toast and place them together like a sandwich before slicing vertically down the middle.
- After 5 minutes the eggs should be done. Take them out of the pan and crack them into a bowl.
- To the eggs, add a splash of soy sauce, some salt and pepper, and stir.
- Dip the Kaya toast into the eggs and enjoy!
Kaya toast is also eaten in other parts of Asia either as a breakfast dish or as a simple snack.