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Street's Kaya toast plate

Time 50 minutes
Yields Serves 1
Street’s Kaya toast plate

Coconut jam

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).

5

Immediately remove from heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe; the jam will keep for 1 week, refrigerated.

Kaya toast plate assembly

1

Spread the coconut jam evenly over both slices of bread on the untoasted side, then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.

2

Halve the sandwich, then cut each half into thirds to form 6 even wedges.

3

Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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