Kaya Toast with Chef Frank & Emily Duncan

Kaya toast is easy & delicious. It does however take time & technique. Emily & Dan introduced us to this bright green dessert at their favorite Thai place. After trying to make it a few times I hit upon this recipe & technique. Hope you all enjoy!!!

Special thanks to Emily for introducing us to kaya toast.
You can find Emily on YouTube at

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Kaya Custard
makes about 4 cups

1 can/400 ml coconut milk (not low-fat)
4 oz/113 g pandan leaf
1 cup/200 g sugar
8 whole eggs
Pinch of salt
1-2 tsp pandan extract

[katestewart-taylor]

The best thing about the Epicurious videos is watching the chefs become friends. Watching the chefs making friends is better than watching them making food

[EmilyDuncan]

This was so delicious! Thanks for having me, Frank, and for coming over to my channel to make tourtière! 🥳

[ProtoCookswithChefFrank]

Be sure to go to @Emilyduncan to see the video for Tourtiere we made for Emilys channel!!!

[flameangel]

Viewer from Singapore! Kaya jam is a staple item in many households here, I have one in my fridge right now. Used to make it with my mom. The pandan leaves are steeped and not blitz in. I believe the green colour is the Nyoya style, while the brown colour is the Hainanese style which is achieved by caramalising the sugar or using gula malaka (palm sugar).

As for how to serve kaya jam, the way we have it here is (1) toast the bread, any white bread will do (2) spread the kaya jam on the bread (3) put a thick slab of cold butter between 2 pieces of toasted bread and let the heat melt the butter and kaya jam into a beautiful mess.

We usually have it in a breakfast set with soft boiled eggs and a cup of local coffee. Some like to dip their kaya toast into the eggs. There are fancy versions too like kaya toast with foie gras foam, it was really good to my surprise, blew my mind.

First time commenting here. Learnt a lot about cooking from you, and your tips have genuinely been making my cooking better. Thank you! :)

[davasg]

Kaya is pretty much available in most of South East Asia (besides Thailand and Philippines it’s really common in Singapore, Malaysia and Indonesia!), with slight differences for each country (viscosity etc.) the brown version uses some form of caramelised sugar or even coconut palm sugar called ‘gula melaka’! Pro tip: kaya, especially the thicker kind goes really well with lots of butter (that’s how it’s served on toast in Singapore/Malaysia)!

[Romi_Zii]

Love Frank & Emily collabs!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

[tiakhui]

wasn't expecting to see kaya toast on here but so stoked!

[moonflowerkei]

Kaya toast is my Malaysian breakfast staple, accompanied with soft-boiled eggs and strong coffee :)

[maxineostrander]

I was so excited to find your channel!!! Binged a bunch of your videos and I’m needing a new one!!!! Thank you Chef!!!

[chrislonardo]

this looks great! the first time I had kaya toast was in Malaysia, and also found myself packing it away like a savage. perfect sweet breakfast

[partyontheobjective]

Emily is right, in Poland our French Toast is savoury, has cheese on top, and some people who enjoy it use ketchup with it.

[bigtall]

Wasn't expecting kaya to show up in my feed, I have a jar sitting in my fridge rn for breakfast. In Malaysia/Singapore, it's usually a thicker spread kinda similar to jam and less like liquidy custard. It's a really nice comfort food!

[jopiang]

Malaysian here! I had a breakfast toast of butter and kaya that was drenched in a light curry gravy and topped with soft boiled (or maybe were poached) eggs, i dripped light soy sauce around and sprinkling of white pepper and oh my goodness it was heaven! The sweet, salty and slight spicy 😍 im salivating thinking about it now at 2.35am! i need to have it again!

[lindafreeman]

My favorite comfort collab! Frank, I used your pancake re pipe this morning, plus bluebe, and they are indeed the best pancakes I have achieved at home (made even better because DID have some buttermilk in the fridge (I use it as a tender using marinade for pork and chicken).

[sukritbenchawan]

In Thai we call it “สังขยา”. For traditional, we used only yolks, not whole. You may squeeze for pandan extract and strain before put it to mixture. Pandan extract can be used for curry to make green curry also, light green curry (แกงเขียวหวาน).

For current cooking, corn starch is added to make it stick to bread or things easier.

There are two colors of egg custard which popular in Thailand, green from pandan and light brown to orange from Thai tea.

I think cooking method is really like chocolate pudding.

[WouldWorkforWoodWork]

I've been making savory french toast for years! when you pour the sweat maple syrup over it - game over!

[aqbar]

as a Malaysian, Kaya is my comfort food. Nothing better than toast and butter and kaya. Basically, brown one is consider the original version. The green one is pandan flavour.

[maxieatsnoodles]

man, I love the you-related cooking content. You’re such an inspiration
I know it’s totally unrelated but just so you know I recently got for myself a Dutch oven, so I now can do steaks the right way. Frank (cast-iron) way :)

[jilliemc]

Ha, ha, Emily! Look at how you're using those kitchen shears! ;)

[arjunkishore]

I won’t comment on ketchup with French toast because I have never tried that, but I make savory French toast all the time. It started as a lower calorie way to save stale bread, but then I started really enjoying it, and it is essentially scrambled eggs on toast