The Pepper Guide to Simbang Gabi Breakfast #5: Kaya-stuffed French Toast

July 23, 2020

My favorite breakfast will always be the classic Singaporean Eggs and Kaya Toast meal that comes with either coffee or tea sweetened with a spoonful of condensed milk. I prefer my toast with a slice of cream cheese and Kaya spread. The sweet and sour mix is a real winner, and there’s definitely something about eating soft boiled eggs like soup with a little bit of light soy sauce and pepper.

I get my fix here from either Toast Box or Yakun Kaya Toast, though Wild Flour’s own version is in an interesting take on the classic. They call it “Walter’s Favourite Breakfast” where the soft boiled eggs come topped with béchamel sauce, and served with their baguette, orange juice and coffee.


Kaya Stuffed French Toast

Make kaya from scratch to create a lush filling for an eggy and moist griddled French toast.

Total Time: 1 Hour (including the jam)
Yield: 2 Servings

Ingredients: Kaya

  • 4 eggs
  • 1/2 cup sugar
  • 6 pandan leaves
  • 1 cup coconut milk
  • 2 tbsps water
  • 1 tsp cornstarch
  • 1/2 tsp salt

Ingredients: French Toast

  • 4 1-inch slices of white bread
  • 4 eggs
  • 1/4 cup cream
  • 2 tsps honey
  • pinch of salt
  • 1 tbsp butter
  • 1 cup kaya filling
  • 1/2 cup desiccated coconut

Procedure: Kaya

  1. In a narrow mouthed blender or mortar and pestle, crush the pandan leaves with one tablespoon of water (add only tiny amounts of water if necessary) until it is a pulp. Over a strainer, squeeze out all the extract that comes from the leaves. Set the liquid aside and discard the pulp.
  2. Make a slurry with the remaining tablespoon of water and cornstarch.
  3. Over a double boiler, pour in all the ingredients including the slurry. Whisk continuously until the mixture thickens, about eight-ten minutes.
  4. Reserve in clean jars.

Procedure: French Toast

  1. For the filling: mix the coconut and kaya. Fill into a piping bag or Ziploc bag.
  2. Cut a slit in each piece of toast to create a pocket. Be careful not to completely slice through the bread. Pipe the filling into the pocket of the bread.
  3. Beat the eggs, cream, honey, and salt. Pour into a wide and shallow dish.
  4. Dip each side of the toast until the egg is soaked through.
  5. Lightly coat a preheated griddle with butter. Fry both sides of the French toast until golden brown. Slice diagonally and serve.
Mylene Chung Mylene Chung

Mylene Chung is a food photographer and prop stylist for and PhotoKitchen. She’s worked with companies like Resorts World Manila, Reader’s Digest Asia, Manila Peninsula and has been featured in several publications and tv shows. Over the course of her career, she has already gained a whopping 20 pounds, which she has been desperately trying to lose. For more updates from her, you can add her up on instagram @mylenechung.

1 comments in this post SHOW

One response to “The Pepper Guide to Simbang Gabi Breakfast #5: Kaya-stuffed French Toast”

  1. Or just buy kaya pandan jam from The Wandering Chew 😀

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