The Kaya Toast served at Susan Feniger's Street

The Kaya Toast served at Susan Feniger's Street (Glenn Koenig / Los Angeles Times)

 

Dear SOS: A friend of mine and I were extremely lucky to go to Susan Feniger's Street during a soft launch day. The one thing that stands out from that day of culinary exploration was the Kaya toast, a simply toasted piece of white bread topped with the most delectable coconut egg jam/cream we have ever tasted. I was lucky enough to stumble upon a recipe on the Internet for it, but both the source and measurements sound dubious. Please help!

Sherrie Gulmahamad, Los Angeles

Dear Sherrie: Street's take on the snack food from Singapore may appear a little unusual at first, but it's highly addictive after that first bite. Sandwich thick, creamy coconut custard (or "jam") between two slices of warm toasted bread, with a little shaved butter tucked in for added richness. Dip the sandwich, cut into bite-sized wedges, into a soft-fried egg drizzled with dark soy sauce and a dash of white pepper for a surprisingly wonderful harmony of flavors.

Street's Kaya toast plate



Total time: 50 minutes

Servings: 1

Note: Adapted from Street. Coconut milk will separate; stir well before measuring. Pandan leaves can be found at Thai and many general Asian markets. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets.

Coconut jam



1 cup coconut milk

1 cup granulated sugar, divided

8 pandan leaves, washed and tied into a knot

1/8 teaspoon kosher salt

3 eggs

3 egg yolks

1. In a small sauce pot, mix together the coconut milk and one-half cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.

2. Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.

3. In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining one-half cup sugar. Whisk in the coconut milk mixture to form a custard base.

4. Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).