15 tasty toast toppings

With either savory or sweet toppings nothing says 'comfort food' like a thick piece of toasted bread.

10. Coconut curd

The Asian Grandmother's Cookbook
Kaya is best served spread on toasted bread with coffee, tea, or Milo.

 By Patricia Tanumihardja, Pickles and Tea

3/4 cup unsweetened coconut milk (not light coconut milk, please!)
4 egg yolks
3-1/2 ounces palm sugar (2 discs), crushed, or 1/2 cup sugar
pandan leaves, cut into 3-inch lengths

1. Combine the coconut milk, egg yolks, and sugar in a medium heavy-bottom saucepan and whisk until smooth. Add the pandan leaves and cook over medium-high heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon, 8 to 10 minutes. To be doubly sure the custard is cooked, it should register 160 degrees F. on an instant-read thermometer. Don’t forget to scrape down the sides!

2. Remove the saucepan from heat and discard the pandan leaves. Strain through a fine sieve into a small glass bowl or jar with a lid. Leave uncovered until completely cool. Cover and refrigerate for up to 1 week.

Kaya toast

The authentic way to make kaya toast is to grill your sandwich slices – white bread is best, Gardenia or WonderBread is even better – is over coals. Since this is not always possible, just toast it. Slather a thick layer of butter (at least 1/2-inch according to some sources), followed by a hefty layer of kaya. This is not meant to be diet food!! Remove the crusts, halve, and serve with coffee, tea, or Milo.

For something a little different, sandwich kaya and butter between two Jacob’s Cream Crackers.

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