homemade kaya french toast

for the kaya (adapted from rasamalaysia.com):

  • 1 can coconut milk (13.5 fl oz.)

  • 4 eggs

  • 1/2 cup sugar

  • pandan leaves/pandan extract (i used like maybe half a package)

  • 1 1/2 tbsp cornstarch

  • 1 1/2 tbs water, mix cornstarch w/ recipe

  1. blend pandan leaves and coconut milk and strain

  2. whisk eggs, coconut milk, and sugar

  3. in a small pot on low heat, continuously stir the mixture to avoid burning and scrambling the eggs. i added an extra knot of pandan leaves to further infuse. stir until it is thick and chunky, around 20 - 30 minutes (it will appear lumpy and curdle-y, but that’s okay)

  4. remove pandan, turn off the heat and wait for it to cool a bit before transferring to a blender and blend until smooth. store in a jar and refrigerate for up to a week

  5. optional: pass it thru a strainer once more

a brunch version of the classic malaysian/singaporean staple

dedicated to noora the shrimp ♡︎

for the french toast (this part was measured based on vibes)

  • 1/4 portion of the kaya

  • 1 egg

  • 1/3 cup half n half

  • 4 slices croissant bread or brioche (they should be thick cut)

  • butter/oil

  • kaya, butter, soft boiled egg (to serve)

  1. whisk kaya, egg, and half n half and dip the bread in the mixture until coated on both sides

  2. in a skillet on medium heat, cook the bread until it is golden brown and flip and repeat

  3. serve with extra kaya, butter, and a soft boiled egg

Stay delicious (๑>؂•̀๑)