I love Kaya, I love Pandan, and I love French Toast. So why not combine them into this Coconut Pandan Kaya French Toast recipe? Pandan and Kaya are like a match made in heaven. This is a fantastic Southeast Asian twist to traditional French toasts. Instead of a vanilla custardy flavour, you’d find a delicate coconut flavour tinged with a subtle but fragrant pandan aroma. Not to forget the rich luscious taste of kaya too! If you’re a fan of such Southeast Asian flavours, you’re definitely going to love this recipe.
What is Kaya
Kaya is a coconut jam that originated in Malaysia and is very common throughout Southeast Asia. Its main ingredients are coconut milk, eggs, and sugar, forming a spread to serve on toast or for various desserts. Kaya toast, especially, is an incredibly popular breakfast in Singapore & Malaysia and is perfect to go with a cup of Kopi (a.k.a Nanyang coffee). In London, I really like the Kaya Toast from Mei Mei at Borough Market! You can find kaya spread at Asian supermarkets or here on Amazon.
What is Pandan and What Does It Taste Like
Pandan is a plant native to Southeast Asia and very commonly used for cooking & baking in the region. It is known for its unique flavour profile, featuring a combination of vanilla, coconut, floral, and earthy grassy notes.
Living in London, it’s not the easiest to get fresh Pandan leaves, though not impossible. If you must, you can find them at a few Asian supermarkets. For convenience, Pandan essence is more widely available here, which is what I use for this Coconut Pandan Kaya French Toast recipe.
How to Make Coconut Pandan Kaya French Toast at Home
Ingredients You Need
- Brioche Bread / Milk Bread
- Kaya Spread
- Pandan Extract – available at Asian supermarkets or on Amazon here
- Egg, Coconut Milk, Sugar – for making the custard
- Desiccated Coconut
- Syrup – to serve
Recipe Tips & Notes
- When it comes to making French toast, it’s best to use bread that is at least a day old. Slightly stale bread is sturdier in texture to soak up the custard and prevent the French toast from getting soggy. That is how you achieve the perfect fluffy & pillowy texture!
- To prevent the french toast from getting soggy, only soak the bread for about 15-20 seconds on each side. You don’t want the bread breaking apart before it even reaches the pan!
Looking for more French Toast recipes? Check these out too:
Coconut Pandan Kaya French Toast
Ingredients
- 8 slices Brioche or Milk Bread
- 8 heaped tbsp Kaya Spread
- 1 tsp Pandan Extract
- 1 Eggs
- 1 cup Coconut Milk
- Syrup (optional) to serve
- 1 cup Desiccated Coconut
- Cooking Oil
Instructions
- Spread 1 heaped tbsp of kaya on each slice of bread. Press two slices together to make a sandwich.8 slices Brioche or Milk Bread, 8 heaped tbsp Kaya Spread
- Whisk together egg, coconut milk, and pandan extract until combined.1 tsp Pandan Extract, 1 Eggs, 1 cup Coconut Milk
- Dip the kaya sandwich into the coconut-pandan mixture for about 15-20 seconds until the bread has soaked up the mixture but not soggy.
- Place desiccated coconut on a shallow bowl/plate. Drench the sandwich into the bowl/plate until it is evenly coated with the desiccated coconut.1 cup Desiccated Coconut
- Heat pan with a bit of oil over medium heat. Add the coconut-coated sandwich into the pan and cook until it turns golden brown, around 3-5 minutes on each side.Cooking Oil
- Repeat steps 3-5 for the remaining sandwiches.
- Serve with syrup if desired.Syrup (optional)
Notes
- When it comes to making French toast, it’s best to use bread that is at least a day old. Slightly stale bread is sturdier in texture to soak up the custard and prevent the French toast from getting soggy. That is how you achieve the perfect fluffy & pillowy texture!
- To prevent the french toast from getting soggy, only soak the bread for about 15-20 seconds on each side. You don’t want the bread breaking apart before it even reaches the pan!
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