Pandan Kaya Recipes

Steps:

• Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
• Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
• Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

Steps:

• Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.
• Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.
• Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.
• Blend the cooked kaya to smooth out any clumps. You should have about 3 1/2 cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.
• Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.
• Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.