Gluten-Free Kaya Toast with Coconut Jam
A Singaporean breakfast staple made gluten-free with toasted rice bread and homemade kaya (coconut jam).
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)
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.
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