Pandan Kaya Toast
A creamy pandan custard inspired by the unforgettable kaya toast from Breadbelly in San Francisco. Made with fresh pandan leaves and rich coconut milk, it's silky, fragrant, and perfect spread over soft Japanese milk bread with a sprinkle of flaky salt.
This creamy pandan custard is inspired by the unforgettable kaya toast from Breadbelly in San Francisco. Made with fresh pandan leaves and rich coconut milk, it's silky, fragrant, and perfect spread over soft Japanese milk bread with a sprinkle of flaky salt.
Pandan Kaya Toast
Ingredients
- 1 cup fresh pandan leaves, roughly chopped
- 1 cup full-fat coconut milk
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- Pinch of salt
- 1 loaf Japanese milk bread
- Flaky salt, for finishing
Instructions
- Add the chopped pandan leaves and coconut milk to a blender or food processor. Blend until the pandan is finely broken down and the mixture is bright green.
- Pour the mixture through a fine-mesh strainer, pressing firmly with a spatula or spoon to extract as much liquid as possible. Discard the remaining fibers.
- In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
- Gradually pour in the strained pandan coconut milk while whisking continuously until fully combined.
- Place the saucepan over medium-low heat and cook, whisking constantly, until the custard thickens enough to coat the back of a spoon and begins to gently bubble, about 5 to 8 minutes.
- Remove from the heat and transfer the custard to a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, preferably overnight.
- Once chilled, transfer the custard to a piping bag (optional). Pipe or spread a generous layer onto slices of Japanese milk bread.
- Finish with a pinch of flaky salt and enjoy!
• You don't have to pipe the custard into neat rows like Breadbelly does — simply spreading it with a butter knife tastes just as delicious.
• For the softest texture, use fresh Japanese milk bread.
• The custard can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
💡 Recipe inspiration: this pandan custard was adapted from a kaya recipe by Serious Eats and inspired by the iconic kaya toast from Breadbelly.
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