[dropcap]M[/dropcap]y Saturday was spent wandering a building site, face swapping with a 5 year old, shopping with my sister and letting my Mum literally throw food down my throat. Whenever I visit my parent’s place, my Mum always sends me home with a bag of goodies (and a full belly) and this time round was no different. There was a thick cut loaf of bread from her local bakery and some jars of golden Kaya.
Kaya is a coconut curd or jam, made from coconut milk, pandan leaves, and egg yolks. Its sweet, creamy and deliciously coconutty. You can get it in Chinese shops or in the grocery shops in China Town but it used to be really hard to find- which is why I squirrel away any jars that come my way!
Unpacking my goody bag at home, I knew exactly what I was going to make with my precious haul…
French Toast with dollops of delicious Malaysian coconut curd.
In coffee shops and cafes all over Asia, you can get thickly cut wedges of buttery toast dripping with kaya jam in the middle. Where I grew up, it was called Roti Kahwin, which roughly translates as Married Bread…I can only assume because the pairing of hot buttered toast and kaya is a match made in heaven.
I thought the loaf of bread-courtesy of my Mum’s local bakery- would be perfect for French Toast because the size of the slices were full on Beast mode. Proper fat door stop size!
So! A french toast making we go…
Spoon a big portion of the coconut jam into a saucer, and serve alongside the french toast with a couple of melting butter patties on the top.
It’s a nice nod to the Roti Kahwin I used to munch on with a morning coffee, but a little twist to your normal French Toast and maple syrup combination.
And if you don’t have time to run to the shops…
…it’s stocked online at Wing Yip!
(the one with Pandan is my preferred choice!)