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)

Recipe Courtesy of
6166243479001

Episode 2: Kaya French Toast

This Singaporean favourite just got even better with fresh, flakey coconut.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
12 Ingredients

Difficulty: Easy
Steps: 3 steps
12 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

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.

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.

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.

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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)

Nutrition

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