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.
10m prep + 5m cook2 servings
Contains dairyContains eggWHEAT-free
300 cal|8g protein|35g carbs|15g fat|2g fiber
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
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.
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