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Ingredients

  • Serves 4 people

  • kaya:

    1 cup coconut milk

  • 2-3 pandan leaves

  • 150 g dark brown sugar

  • 4 egg yolks

  • 1 large egg

  • 75 g butter (cut into pieces)

     

  • french toast:

    3 large eggs

  • 1 cup 2% milk

  • 8 slces day-old egg bread

  • 200 g flaked sweetened coconut

  • butter (to cook)

  • fresh fruit (for garnish)
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Recipe Courtesy of
6166243479001

Episode 2: Kaya French Toast

This Singaporean favourite just got even better with fresh, flakey coconut.
Halal
Halal
Healthy
Healthy
No Nuts
No Nuts
No Alcohol
No Alcohol
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Nuts
No Nuts
No Alcohol
No Alcohol
No Pork
No Pork
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 3 steps
  • 12 Ingredients
  • Easy
  • 3 steps
  • 12 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Heat coconut milk with panda leaves

    • Heat the coconut milk in a small saucepan over medium heat with the pandanleaves for about 4 minutes (to draw out the flavor). Remove the pandan leaves and discard. 
    • Add half of the brown sugar to the coconut milk and whisk in to dissolve.

  2. Make kaya

    • In a small bowl, whisk the egg yolks, whole egg and remaining half of the brown sugar. In a separate bowl, have the butter ready with a strainer placed over the bowl. Slowly pour the hot coconut milk into the eggs while whisking the eggs constantly. 
    • Transfer this back to the pot and whisk over medium heat until thickened, about 4 minutes. Pour this through the strainer over the butter and whisk until the butter has melted. 
    • Cool the kaya to room temperature, then cover and chill completely until ready to use.

  3. Make french toast

    • For the French toast, whisk the eggs in a flat dish and then whisk in themilk. Heat a non-stick skillet over medium heat and add a little butter, enough to coat the pan when melted and swirled. 
    • Dip the bread slices into the egg mixture and then dip one side into the coconut to coat. 
    • Place the bread slices, coconut-side at the bottom, in the pan and cook for 3 to 4 minutes per side. Repeat in batches until all the Frenchtoast has been cooked (French toast can be held in a 160 °C (325°F) oven to keep warm.

Plate and Serve!

To serve, arrange the French toast on plates (you can cut the toast in half, if you wish) and spoon the Kaya generously overtop (a little extra dish of Kaya on the side might be nice –it’s delicious!). Top with fresh fruit and serve. Alternatively, serve the French toast with the Kaya alongside poached or fried eggs.

Plate and Serve!
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Episode 2: Chicken Paprikash

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Episode 3: Rosette Cookies
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Ingredients
  • Serves 4 people

  • kaya:

    1 cup coconut milk

  • 2-3 pandan leaves

  • 150 g dark brown sugar

  • 4 egg yolks

  • 1 large egg

  • 75 g butter (cut into pieces)

     

  • french toast:

    3 large eggs

  • 1 cup 2% milk

  • 8 slces day-old egg bread

  • 200 g flaked sweetened coconut

  • butter (to cook)

  • fresh fruit (for garnish)

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