Gluten-Free Pandan Kaya Toast with Coconut Jam
A Singaporean breakfast staple made gluten-free by using gluten-free bread. The coconut jam is fragrant with pandan leaves.
Ingredients
- 4 slices Gluten-Free Bread
- 2 large Eggs
- 1 cup Coconut Milk
- 0.5 cup Sugar
- 3 leaves Pandan Leaves
- 2 tbsp Butter
- 1 pinch Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Make Kaya: Combine coconut milk, sugar, pandan leaves, salt, and eggs in a saucepan.
- 2Cook over low heat, stirring constantly, until thickened (about 20-30 minutes). Strain to remove pandan leaves.
- 3Toast gluten-free bread slices until golden brown.
- 4Spread butter and kaya on the toast. Serve with soft-boiled eggs.
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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.