Gluten-Free Kaya Toast with Coconut Jam

Name: Gluten-Free Kaya Toast with Coconut Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 slices Gluten-Free Rice Bread; 1 cup Coconut Milk; 2 large Eggs; 3 leaves Pandan Leaves; 1/2 cup Sugar; 2 tbsp Butter (dairy-free)

A Singaporean breakfast staple made gluten-free with toasted rice bread and homemade kaya (coconut jam).

25m2 servings

Contains eggWHEAT-free

350 cal|5g protein|50g carbs|16g fat|2g fiber

Ingredients

4 slices Gluten-Free Rice Bread
1 cup Coconut Milk
2 large Eggs
3 leaves Pandan Leaves
1/2 cup Sugar
2 tbsp Butter (dairy-free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Prepare the kaya: In a saucepan, combine coconut milk, eggs, pandan leaves, and sugar. Cook over low heat, stirring constantly, until the mixture thickens into a jam-like consistency (about 15 minutes).
2Toast the gluten-free rice bread slices until golden brown.
3Spread dairy-free butter and kaya generously on the toasted bread.
4Cut each slice in half and serve immediately.

Substitutions

Wheat Bread → Gluten-Free Rice Bread(avoids Gluten)

Avoids gluten and wheat.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.