About this recipe:Kaya, or coconut egg jam, on toast is practically a national breakfast in Singapore. You can order it at just about any kopi tiam (coffeeshop). Accompanied by a half-boiled egg and a cup of coffee, breakfast is served.
In a large bowl, mix the eggs, sugar and salt until the sugar is dissolved.
Use a fork to run through the pandan leaves to release the essential oils and aroma. Tie them together and put in a saucepan with the coconut milk.
Bring the coconut milk to a boil gently. When it starts boiling, stir the coconut milk into the egg mixture slowly.
When well blended, fish out the pandan leaves and strain the mixture through a sieve into the top part of a double boiler. Gently heat the mixture, stirring constantly, until it thickens into a custard, 20 to 30 minutes. Let cool completely before refrigerating or serving.
To serve, toast the bread and spread with cold butter followed by a thick layer of kaya.
Kaya will keep for about 1 week in the refrigerator.