Kaya

Cup of Yum
1. In a bowl, beat the eggs.
2. Filter the beaten eggs through a cheesecloth or a very fine mesh strainer.
3. Heat the coconut milk in a non-stick coated pan, and dip the pandan leaves in the hot coconut milk.
4. Infuse the leaves for 15 minutes.
5. Discard the pandan leaves and pour the coconut milk into the egg mixture.
6. Add the caster sugar and mix.
7. Boil over low heat for 1 hour to 1h30, while stirring regularly.
8. Add palm sugar when the kaya starts to thicken.
9. To obtain a thicker kaya, it is possible to boil it longer until it reaches the desired consistency.
10. Leave to cool and then store in the refrigerator in a glass jar.

Toasts

1. Toast the slices of bread in a toaster, in the oven, or on a hot plate.
2. Generously spread coconut jam (kaya) on half of the toast.
3. Place slices of very cold butter about 3 to 4 mm (⅙ inch) thick on these same toasts.
4. Cover each toast with another toast of the remaining half.
5. Cut in half (optional) and enjoy.