Kaya toast and soft-boiled eggs

Kaya toast and soft-boiled eggs

Have You Eaten
Billy Law

Kaya toast and soft-boiled eggs go hand-in-hand, and this is a breakfast staple in Malaysia. What makes this breakfast so special is definitely the kaya jam (some people call it a custard): a rich, dark coconut curd. Achieving a silky smooth, custard-like kaya jam does require some elbow grease, as you will need to keep stirring the jam for a good 45 minutes to 1 hour without leaving the stovetop! Have patience my young padawan (Jedi); good things come to those who wait.


Quantity Ingredient
2 free-range eggs, at room temperature
boiling water
2 thick slices white bread, toasted
20g square of butter, at room temperature
dash light soy sauce
ground white pepper

Kaya jam

Quantity Ingredient
3 eggs
2 egg yolks
100g caster sugar
50g dark brown sugar
250ml coconut cream
3-4 pandan leaves, washed, (see note)


  1. To make the kaya jam, put the eggs, egg yolks, caster and brown sugars in a large metal or glass mixing bowl, and beat until the sugars have dissolved.
  2. Heat the coconut cream in a saucepan to boiling point, then quickly remove from the heat. Pour the hot coconut cream into the egg mixture in a slow, steady stream, stirring continuously so it doesn’t curdle.
  3. Stack all the pandan leaves together and tie them into a knot, then drop the leaves into the mixture. Place the metal bowl on top of a saucepan of simmering water. Using a silicone spatula, stir the egg mixture and scrape the bowl all the while to stop it curdling, until it reaches a smooth custard consistency with a nice golden brown colour — this will take about 1 hour (this is a crucial step so don’t walk away). Test to see if the mixture is ready by using the ‘parting the sea’ technique: use the spatula to draw a line through the mixture in the bowl; if the line stays visible for a couple of seconds before the mixture flows like lava and covers the line, it is ready.
  4. When the jam is cooked, it should be very thick and glossy and deep brown in colour. Remove the bowl from the heat, squeeze all the sticky jam out of the pandan leaves, then discard them. Strain the jam through a fine sieve into a jug. Leave to cool before storing in a sterilised jar. (The jam keeps well for a week at room temperature or store in the refrigerator for up to 1 month.)
  5. To soft-boil the eggs, place the eggs in a small saucepan, pour in enough hot water to just cover the eggs, then cover with the lid and steam the eggs for 5 minutes. Drain off the water.
  6. To serve, spread a generous layer of kaya jam on a piece of toast, place a nice thick square of butter on top, cover with the second piece of toast, then cut it in half. Crack the soft-boiled eggs into a bowl, add a dash of soy sauce and a smidgen of white pepper.


  • Pandan leaves are available in Asian grocers, either fresh or frozen. Pandan leaves have a very subtle flavour; bruise the leaves to release the flavour by folding and tying the leaves into a knot before cooking.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again